Like just about any other root vegetable, radishes keep best the closer their storage conditions mimic their natural environment — the cool, dark, insulated underground. If you’re ambitious about making them last and have the space for it, you can fill a small storage container with sand, bury the radishes and keep the container in a cool place — like a basement or root cellar — for up to a month.

Otherwise, radishes meant to be eaten raw will last 4 to 5 days trimmed of their greens and wrapped in plastic or a damp towel in the coldest part of your refrigerator. Radishes meant to be cooked will keep a little longer — about a week depending on how long they were out of the ground before you bought them.

Either way, don’t clean your radishes until you’re ready to eat them. And if your radishes have gone a little soft (or you want to make them extra-crisp), just soak them in ice water for an hour or so. The cold water will firm them up. You can even store them in ice cold water in the refrigerator, but only for a day or two before they absorb too much water.

Related: How To Prep Radishes (Cookthink blog)
Related: Root Source: Radish (Cookthink)
Related: Radishes: The Raw And The Cooked (Cookthink blog)
Related: Two Easy Radish Appetizers (Cookthink blog)

Posted by brys in ingredients, techniques, root source | | Subscribe to this feed