Radishes have not touched my lips for 25 or so years, yet I still remember the sharpness of their flavor, which weren't tempered by the salt my parents poured on those red, raw roots.
Today, I threw in the towel and tried them again, after overhearing a vendor at the local market discuss how his wife sauteed them with green garlic. For a dollar, why not? I thought.
I was pleasantly surprised. Tossing radishes in a pan with olive oil, a little cracked black pepper and some diced green garlic made them significantly more mellow. A few minutes' worth of work made for an unusual dish for my lunch today.
And I might wait less than a quarter century to try them again.