Radishes are in their prime, when they are young and cruncy. Don't mistakenly wait until they become too large and fibrous. They are the classic placeholder for slower growing seeds, so many gardeners have plenty of them ready right now.
If you haven't tried them roasted, now is your chance. Roasting, brings out the natural sweetness and tames the bite. You can actually roast every part of the radish: leaves and root itself.