How should freshly harvested radishes be stored?
Written by
Nguyen Minh
Reviewed by
Prof. Martin Thorne, Ph.D.Proper radish storage keeps them crisp and ensures they maintain their flavor. Freshly harvested roots can spoil quickly if not handled properly. Once harvested, remove the greens to retain moisture. Store unwashed radishes in a cool and moist place. I have kept radishes crisp for months by using these methods that work.
Refrigeration Technique
- Place unwashed roots in perforated plastic bags
- Add paper towels to absorb excess moisture
- Maintain temperature between 32-40°F (0-4°C)
- Store in crisper drawer at 90-95% humidity
Water Submersion
- Submerge roots in mason jars filled with cold water
- Replace water every 48 hours to maintain freshness
- Keeps radishes crisp for up to 3 weeks
- Ideal for small batches and frequent use
Root Cellar Storage
- Layer roots in damp sand inside wooden crates
- Maintain 32-40°F (0-4°C) with 90% humidity
- Separate layers with newspaper to prevent rot
- Lasts 2-3 months for winter varieties
Prepare radishes properly for storage. Cut the roots back 1/2 inch (1.3 cm), but leave the crowns attached. Do not wash; brush the soil off. Store radishes by size, as smaller radishes have a better storage outcome. I process harvests right after picking in the morning for maximum efficacy.
Check stored radishes every week. If condensation forms on the inside of the bags, it indicates an excess of moisture. Discard any roots that start to soften right away to prevent spoilage from spreading to the rest of the radishes. If the submerged jars in water become cloudy, refresh the water. I check on the radishes that I have stored every Sunday morning.
Regenerate limp radishes using ice water baths. After soaking in an ice water bath for 30 minutes, pat them dry and return them to storage. For radishes that have wilted beyond help, slice them and pickle them. This technique saved my last fall harvest when a burst of warmth surprised me.
Preserve extra harvests by freezing or dehydrating your produce. If you choose to freeze your sliced radishes, blanch them for 2 minutes first. You can also dehydrate your radishes at a temperature of 125°F (52°C) to make crunchy chips. Both methods retain nutrients while increasing the usability of your radishes. I preserve summer radishes for winter soups and stews.
Read the full article: 3 Signs to Know When to Harvest Radishes
