The spicy flavour of a fresh radish is most pronounced immediately after harvest. Proper storage helps retain the flavour and quality of any radishes you can't use right away. Harvest radishes when the roots are about 1 1/2 inches in diameter. Smaller roots haven't developed their full flavour and larger roots become tough and woody. Prepare and store the radishes immediately after pulling so the roots don't begin to decline or lose their signature flavour.
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Things you need
- Perforated plastic bags
Cut the tops off the radish with a sharp, clean knife. Leave 1/2 inch of the stem attached to the top of the bulb.
Place the radishes in a perforated plastic storage bag. A perforated bag allows air circulation while retaining moisture during storage. Store in an open plastic bag if you don't have perforated bags.
Store the bagged radishes in the vegetable crisper drawer of the refrigerator. Store the radishes for up to a month in the refrigerator.
Inspect the radishes once weekly. Use them immediately if they begin to discolour or develop soft spots.
Tips and warnings
- Wash radishes immediately before using them. Moisture on the bulb surface from washing can cause the radishes to rot too quickly if you wash them prior to storage.
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