Watermelon radish is especially appreciated raw, for the visual surprise it offers when sliced. Cut into thin rounds or wedges, it adds crunch and color to mixed salads, crudité platters, and meal bowls.

It's perfect for quick pickling in a slightly sweet, vinegary mixture, where its flesh absorbs the flavors and retains a pleasant crunch. Grated, it can be used as a condiment or garnish for Asian dishes, sandwiches, and tacos.

It can also be lightly cooked (quickly sautéed or roasted in the oven with other roots), which further mellows its flavor, even if the internal color fades during cooking. Well-formed roots can be stored for several weeks to several months in a cool place, allowing for a longer period of consumption throughout the winter.

The young leaves, well washed, can be eaten cooked (stir-fries, soups, green stir-fries) like other radish tops, although they are less used than the root.