Steam radishes in steamer for 5 - 15 minutes, or until desired tender-crispness is achieved.
Place sliced or whole radishes in rapidly boiling water for 10 - 20 minutes.
To begin, slice or dice radishes and toss with cooking oil and seasonings of your choice. Spread across cookie sheet, and roast radishes for half an hour in a 425 degree oven until vegetable tenders and browns.
Because of their high water content, radishes freeze best when diced. Remove tops and bottoms of radish and wash under cold water. Cut radishes in 1 inch cubes and blanch for 2 - 3 minutes. Immerse in ice water for same amount of time. Drain, dry, and place in airtight freezer bags.