They lose their potency when you cook them. I'm thinking I'll be making radish soup out of the ones that get too big. The soup is radish based, it doesn't have other veggies in it. I think Bliss shared that when you cook them, they are more like turnips than radishes. I'm thinking the next batch I'll make will have "radish curls" on top for garnish to maintain the peppery taste of the radish. Stretch your culinary tastes and make a small batch. You'll be surprised. I am also thinking French tarragon instead of the lavender next time. I've got a bunch of different radish varieties planted--can hardly wait to combine them in soup.Radishes grow quickly, but what to do with them besides salads and garnishes?