One of the earliest vegetables harvested from the home garden in spring is radishes. They come up fast, grow fast, and add a dash of color and pep to a meal.

Radishes are high in vitamin C, which boosts bone health and helps wounds heal faster. They also contain folate and blood-pressure-lowering potassium, and they may even protect against cancer, according to some sources.

Radishes add a kick to green salads and stir-fry dishes.

A unique way of serving radishes is to shred them like potatoes and fry them with chopped onion. Add an egg for a complete breakfast.

Whole baby radishes or larger ones cut in half can be drizzled with olive oil, rosemary, salt, and pepper and baked at 425 degrees for 40 minutes. This results in a mellow flavor.

For an open-faced sandwich, slice radishes into rounds and place on a buttered bun or English muffin with a sprinkle of sea salt.