Fresh radishes add a lovely crisp, peppery crunch to salads, tacos and soups. But they can quickly lose their firm crispness if stored incorrectly. In this article we’ll share the best way to store radishes so they stay crisp and last longer! Plus, we share some of our favorite ways to use radish greens and fresh radishes.
Remove the Greens
First and foremost, you should remove the greens from your radishes. The greens draw moisture away from the radish, causing it to wilt more quickly. Plus, if you leave the greens attached, they will continue to draw nutrients from the radish, making it less flavorful. You can use the radish greens in salads, to make our Radish Green Pesto, or sauté them as a side dish. Just be sure to give them a really good wash (like you wash salad greens) and store them in their own container with a paper towel.
Two Ways to Store Radishes
In Water
One of the best ways to store radishes is submerged in water in the refrigerator. Submerging radishes in water decreases the rate of degradation and keeps the radishes nice and crisp. Before submerging in water, remove the greens and wash the radishes well to remove any dirt or debris. Stored this way, radishes will last at least one week, if not longer.
In the Crisper Drawer
If you plan to use radishes within a week, wrap them in a damp paper towel and place them in a produce bag. Store the radishes in the crisper drawer for your refrigerator. It’s still recommended to remove their greens, but skip washing them until right before using. Stored this way, radishes should last 5 days and sometimes up to 1 week.
Check the paper towel every couple of days and replace it if it gets too wet or becomes moldy.
Use Them Within a Week
Radishes are best when they are fresh, so try to use them within a week of purchasing. If you find that you have more radishes than you can use in a week, consider quick pickling them. Pickled radishes are a tasty addition to sandwiches, salads, and tacos, and they will last for several weeks in the fridge.
How to Re-Crisp Radishes
If your radishes have wilted and softened, you can partially re-crisp them by soaking them in water. Wash the radishes well then trim off any super soft or moldy parts. Thinly slice the radishes then submerge in cold water. Let the radishes soak for at least 15 minutes or until crisp. Drain the radishes and use as desired.
FAQ
Can you eat the leaves of radishes?
Yes, radish leaves are edible. While the texture and taste of a radish leaf depend on the plant’s maturity, all radish greens have a slightly fuzzy texture until cooked. Young radish leaves tend to be more tender, with a mild flavor—think spinach, with a subtle hint of arugula’s peppery bite.
Enjoy the gorgeousness of a fresh, crisp radish in our Simple Radish Salad.
Turn the flavorful radish greens into a delicious radish green pesto.
Top Chicken Pozole Verde or Carne en su Jugo with thin slices of radishes.
Roasted Radishes is one of the tastiest vegetable side dishes you can make! They become soft, slightly sweet and melt-in-your-mouth.
Radishes are an ideal topping for tacos—we love them on our Chicken Barbacoa, Instant Pot Carnitas, and Tacos Arabes.
Add fresh radish to any kind of salad. We love them in our Salmon Cake Nicoise and Trout Salad.
Thinly sliced radishes are an essential addition to Salmon Poke Bowls.
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Salmon Poke Bowls with Orange-Sesame Sauce
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One Pot Carne en su Jugó
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Salmon Cake Niçoise Salad
Mexican-Inspired
Chicken Pozole Verde
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About The Author
Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.
If you plan to use radishes within a week, wrap them in a damp paper towel and place them in a produce bag.Store the radishes in the crisper drawer for your refrigerator. It's still recommended to remove their greens, but skip washing them until right before using.
Radishes will last two to four days at room temperature, so the counter or pantry is a great option if you plan to consume them quickly. In the fridge, meanwhile, they should stay good for one to two weeks. For long term storage, consider freezing your radishes for up to six months.
Place radishes in plastic bags, if they are not already packaged, and store in the refrigerator. Most varieties will keep up to two weeks in the refrigerator. Black radishes can be stored for months if they remain dry; store them in perforated plastic bags in the refrigerator. Radishes are a good source of vitamin C.
Mason jars are both compact and spill-proof, so they're ideal for storing radishes in the fridge where they'll keep for up to 10 days. If there are no mason jars in your kitchen cabinets, you can use a pickle or jam jar instead.
When To Store Radishes in Water. If you are looking to keep your radishes fresher for longer than five to seven days, you can try the water immersion method. Storing radishes in a bag in the fridge is easiest, but you do have a window of only about a week before they'll likely be limp and dry.
Yes you can! The Texas A & M AgriLife Extension has directions for freezing radishes. Freezing radishes will alter their texture slightly as they are composed of mostly water. Cutting and blanching them prior to freezing helps to minimize this unwanted effect.
Cut radishes (sliced or chopped) will stay fresh and crisp for up to 3 days in the fridge. Cut, slice, or chop as many radishes as needed and place the radish slices in an airtight container in the refrigerator. This is a great way to prep radishes in advance for salads, sandwiches, or snacking.
Radishes that are approximately 1 inch in diameter will be more tender and crisp. Avoid radishes that are soft, dull-colored, and have white or brown scars or black spots; if the radish tops are yellow, limp, or slimy, the radishes are old or have not been refrigerated properly. Remove radish greens before storing.
Takeaways. Radishes are root vegetables full of nutrition and low in calories. Though radish health benefits are still being studied, they're thought to lower the risk of heart disease and diabetes and to have anticancer properties.
Sliced radishes can be subbed for pickles on sandwiches, and thickish slices can be enjoyed with any type of dip. Beautiful watermelon radishes are at their best when thinly sliced with a sharp knife and featured in plated salads.
Beets and celeriac also can be kept in a damp, clean towel in the fridge, minus their leaves, where they'll last about 10 to 14 days. For radishes, remove their greens and then put them in a resealable plastic bag with a folded damp paper towel. They'll also be good for up to two weeks.
Pop them into the jar, fill it up with water and secure the lid. This air-tight feature of our jars prevents air and bacteria from getting in and starting the decomposition process. This tip works a treat if you like to prep your vegetables for snacks or meal prep at the beginning of the week.
💧 Water method. Storing radishes in a jar or bowl of water inside the fridge is a great way to maintain their texture and flavor for up to 1 week. Here's how to do it: Simply place the radish roots in a bowl that's filled with 2-5 inches of water and place it wherever you would like in your fridge.
People celebrate the best combination of cucumber and radish. But do you know that cucumber and radish should not be eaten together because cucumber contains ascorbate, which acts to absorb vitamin C? For this reason, cucumber and radish should not be eaten together.
Radishes are most often served raw, halved and sprinkled with salt, shaved into salads, layered over butter-smeared baguettes, or shredded into slaws. They also can be marinated with olive oil and lemon and mint for a refreshing salad, and they can be pickled with a classic vinegar-sugar-salt mix.
Avoid radishes that are soft, dull-colored, and have white or brown scars or black spots; if the radish tops are yellow, limp, or slimy, the radishes are old or have not been refrigerated properly. Remove radish greens before storing. Place in a plastic bag and store in the refrigerator.
Garden radishes are usually ready for harvest three to five weeks after planting. You can pull them any time they reach a usable size. They will get fibrous and develop a strong taste if left in the ground too long.
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