Prepare the Radishes: Wash and trim the radishes, leaving a bit of the stem for aesthetic. Slice in half if large, or leave whole if small and tender.

Blanch or Serve Raw: For a softer bite, blanch radishes in boiling water for 1 minute, then transfer to an ice bath. Otherwise, serve raw for a crisp, peppery crunch.

Make the Herby Butter: In a small bowl, mix the softened butter with Meyer lemon zest, juice, and chopped herbs. Season with salt to taste.

Serve: Spread the herby lemon butter on a plate or small dish. Pile the radishes on top or serve alongside. Sprinkle with flaky sea salt for extra texture if desired.

Enjoy: Serve as a light appetizer or side dish—perfect with crusty bread or as part of a springtime spread.