Radish Tips:
No, not the tips of Radishes. Tips about Radishes. [Silly!]
Do this: Leave a short length of the green stems on the Radishes when you serve. Why? Just like when you go to buy Carrots with the tops still on. Indication of freshness.
This in our kitchen goes back to a time having lunch in a Mid-East restaurant on Atlantic Avenue in Brooklyn. Complimentary dish of Radishes with their green stems left on. Never went back. [To cutting off the stems; not to the restaurant ... silly.]
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