Growing up, I never liked radishes. Probably because the only time I saw them was in the salad bar at an all-you-can-eat buffet. It wasn’t until I grew up and started my own garden did I begin to appreciate these spicy little roots. Now, I absolutely love them sliced up on a bed of fresh greens and drizzled with homemade Italian dressing.
Once I started harvesting them, I learned quickly that fresh radishes are bad about getting really rubbery if you leave them out at room temperature for more than a day. After a little experimentation, I learned a couple of ways to store fresh radishes to keep them crisp until you’re ready to use them.
If you have a root cellar, a basement, or even a hole dug in a shady part of your yard, you can store radish roots in slightly moist sand for several weeks after picking. Just make sure they’re protected from weather and varmints. You’ll want to chop the greens off the top so that they don’t continue sapping nutrients out of the roots. You can get an idea of what I’m talking about by reading the post I wrote on root cellaring carrots in a crawl space– it’s the same concept.
You can also store radishes in the fridge for several weeks. Chop the greens off the tops, wash and dry the radish roots, and put them in a ziploc bag with a slightly damp paper towel. Use a straw to suck the air out of the bag to vacuum seal it. This will keep your fresh radishes crisp and ready to eat for at least 8 weeks (in my experience). No need to add moisture to the towel, just leave it as it is.
Do you have a different way to store fresh radishes? I’d love to know what you’ve found to work best for you!