Wash and dry your herbs thoroughly. Delicately, by hand, tear them into bite-sized sprigs — a couple leaves of basil, about a 1-inch piece of tarragon, etc. Remove any flowers from the top of basil sprigs and remove any woody stalks from tarragon.

Clean radishes thoroughly, remove leaves, long tails, and any “hairy” roots, and either halve them lengthwise or cut them decoratively. You can leave smaller ones whole.

Cut the scallions lengthwise, cut away roots, and cut 2-3 inch lengths from the root end up. Reserve the greens for another use. Arrange decoratively on your favorite platter.