Washing, Storing + Shelf Life
Place your radishes in a bowl of water. Rub them gently with your hands, and then rinse individually. Wash their greens as you would any other greens.
Before storing, cut the tops off of the radishes to prevent faster decay. Store greens and radishes in their own closed containers and refrigerate.
Refrigerated radishes can last up to a couple of weeks. The greens can last about a week when kept separately.
Tricks to Know
If you notice your cut radishes look less than ravishing, toss them into a bowl of ice water and let them sit for a few minutes. This should crisp them right up! If they sit for a few minutes with no perking up, they may be past their prime.
Raw radishes tend to have the most bitterness, and certain varieties can be more bitter than others. A few have slight sweetness, especially after being cooked. Explore each variety to discover your favorite.
Different Ways to Cut
- Trim the stem down to about 1" and discard the root tip.
- Holding the stem end, slice as thin as possible from the tip to the stem.
- Trim both ends off of your radish, and then cut in half lengthwise.
- Lay the halves on their flat sides and slice to your desired width.
Vitamin C • Fiber • Folate • Vitamin B2 • Potassium • Copper • Vitamin B6 • Magnesium • Manganese • Calcium
• Gut + Colon Guardian
• Cold + Flu Killer
• Contestant Clearer
• Heart Helper
• Antibacterial + Antifungal
• Detox Endorser
• Age Defier
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