Radishes: You know them as the peppery, crunchy salad topping that can perk up a sad-looking bowl of lettuce. But did you know that they’re equally delicious when roasted whole, made into veggie chips or added to a fancy rice bowl? Turns out this refreshing root is surprisingly versatile. And whether you’re getting them straight from the garden or buying a bunch at the store, they deserve to be a staple in your weekly meal plan—so long as you don’t let ‘em go soft. We have the scoop on how to store radishes so they stay fresh and snappy.
How to Store Radishes at Room Temperature
With a little water, your kitchen counter will do just fine when it comes to storing radishes so they keep their crunch. This clever trick will ensure radishes stay fresh for two to four days without taking up precious refrigerator space.
1. Get a large bowl. Depth isn’t important but you want something stable enough that it can support a bunch of untrimmed radishes without tipping over.
2. Arrange untrimmed and unwashed radishes so that the bulbs are in the bowl and the leaves are sticking out.
3. Fill the bowl with cold water to partially submerge the bulbs (but not the leaves). About an inch or two should do the trick.
4. Change the water daily and keep a close eye on the radish tops—if the stems start to droop or the leaves look limp, that means the bulb isn’t far behind. At the first indication that freshness is waning, clean and chop or cook up those radishes, stat. To prolong the life of your veggies, move the radish bath to the fridge where it will stay fresh for a full week.
How to Store Radishes in the Fridge Using a Mason Jar
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.
1. Wash the radishes, scrubbing with a clean brush to remove any visible dirt.
2. Transfer radishes to a cutting board and use a well-sharpened knife to remove the tops so that no leaves or roots remain.
3. Plop your radishes into an adequately-sized mason jar and fill the container with water so the bulbs are completely submerged.
4. Twist the lid on and test for a tight seal by tipping the jar over to ensure it’s leak-free and airtight. Place the jar of radishes in the fridge, where they will stay fresh for up to 10 days. (But check on the vegetables every few days by dipping into the jar to feel for firmness.)
How to Store Radishes in the Fridge Using a Plastic Bag
This easy method using a plastic bag and a couple of paper towels will preserve radishes for up to two weeks.
1. Trim the tops off the unwashed radishes, removing roots and leaves. (Don’t wash the radishes until you’re ready to cook them—they’ll last longer.)
2. Dampen two or three full-size pieces of paper towels by sprinkling them with drops of water or patting them down with washed hands. Then, use the moistened paper towel to line the inside of a plastic Ziploc or freezer bag.
3. Place the radishes inside the bag and arrange them so each one is sandwiched between the paper towel on both sides.
4. Squeeze out any excess air before sealing the plastic bag tightly and transferring it to the refrigerator where they'll happily sit for up to 14 days.
How to Store Radishes in the Basement
Your spooky basement is begging for a purpose: Radishes to the rescue. This root vegetable loves dank, dark spaces like the soil they sprung from. If your home has a cellar, forget the fridge and give your radishes the underground treatment because this storage solution boasts some serious longevity.
1. Fill an old shoebox with dirt. The dirt should be damp, so if you can only dig up the dry stuff, use a spray bottle to spritz—not drench—the sand until it’s moist.
2. Bury the radishes one-by-one in their shoebox planter, taking care to separate them so the stems and leaves are not touching. (The bulbs can be close together, but the root will spread rot.)
3. (Re)harvest your radishes as needed, right out of the box—and remember to clean and trim before cooking. The vegetables you don’t need will stay fresh for up to three months in their box, provided your cellar lacks both sunlight and heating.