Radishes contain a significant amount of vitamin C, and they are said to contain anti-cancer properties.  The tops of radishes are edible and can be eaten in salads or cooked like other greens. The bottoms can be prepared like turnips and sauteed or added to soups.  You can also grate the bottoms fresh for salads.  

In France, they slice the “French Breakfast” type and serve it on buttered toast.