Walt planted a row or two of radishes before he left for drier climes. I'd been meaning to go out and dig some to have with my lunch one day, but with the wet weather it didn't happen. Until yesterday.
Yesterday rain threatened all day, and there was some mist and bruine, but just enough to keep things damp. Then I awoke to the sound of hard rain on the skylight windows this morning. The garden is pretty muddy, and weeds are growing again. So are radishes, even though the leaves have been partially eaten by, I think, slugs.
Why do I care about radish leaves? Because they are perfectly edible, and actually tasty, even with holes in them. As Tim says, you eat around those. You can cook radish leaves like spinach. Or you can make pesto with them if you don't have basil. And they can be cooked and pureed to make good soup too.
I decided to cook the 30 or so radish plants I pulled out of the ground yesterday. It's not yet salad weather, so cooked greens are still tempting. The radishes themselves — the pink root — are like little turnips (same family). Drop some in a stew and try them. When you cook the radish, its sharp spiciness turns mild and the texture is nice.
P.S. I cooked them with shallot and garlic in a mix of olive oil and butter and a little chicken broth and white wine. Salt and pepper. The radishes made a nice side dish with a sauté de veau aux champignons.