Every spring it seems like all of the radishes in our garden are ready to harvest at once and I need to figure out a good way to store them so I can use them in various recipes for the next several weeks. We always plant radish seeds as soon as the ground can be worked, and you never know if the weather will cooperate and give you a bountiful harvest or not.
Over the past several weeks, I have been checking the garden every morning, eager to see if there were any of them large enough to pick. I got a few here and there, which mostly went to eating them right away or with our lunchtime salad.
But this year the weather has been very inconsistent and last week, when the warm weather arrived, every single one of the radishes bolted and began to flower. So I ended up pulling them all, and about 60% of them were mature enough for us to save.
So now I have to get smart on how to store them so I can use them in various ways, without wasting one single radish.
How to Store Radishes and Keep Them Crisp
One thing I’ve learned over the years is that radishes don’t last long at room temperature. If I leave them on the counter, they get soft fast. To keep them crisp, I take a few simple steps as soon as I bring them inside.
Wash and Trim
I start by washing off the dirt under cold water. Then I trim off the root end and leafy tops. If I plan to use the greens for cooking or for making pesto, I’ll set them aside and store them separately.
Store in Water
My favorite way to keep radishes fresh is by placing them in a container of cold water. I use a glass jar or plastic container with a lid, fill it with cold water, and submerge the trimmed radishes. They’ll stay crisp for at least a week, if not longer, this way. But one tip when you store them in water – be sure to change the water every few days to keep it clean.
Wrap in Damp Paper Towels
If I don’t want to use a water container, there is another way to store radishes. If I am in a hurry, or don’t have my ideal storage container, I’ll wrap the radishes in a damp paper towel and seal them in a plastic bag.
This also works well, especially if I’m planning to use the greens. It keeps both parts from drying out.
Keep in the Crisper Drawer
No matter which method I use, I store radishes in the fridge’s crisper drawer. It’s the coldest and most humid part of the fridge, which helps keep vegetables from going limp. Or if your container is too large, store the radishes in the back of the top shelf of the refrigerator.
5 Ways To Use Stored Radishes
1. Eat Them Raw
The easiest way to use up radishes is to eat them raw. We always enjoy a few straight out of the garden, but there are other ways to add raw radishes to everyday meals.
I like to slice them thin and toss them on salads. They go especially well with greens like spinach, spring mix, and romaine. The crunch balances out the softer textures of the leaves, and that mild heat adds a fresh flavor that’s not too strong.
Another way we enjoy them raw is on sandwiches. A few thin slices can make a turkey or ham sandwich feel more like a deli special. But one of our favorite ways to use them fresh is in tacos.
We’ll cut radishes into thin matchsticks or rounds and store them in water and use them as a topping whenever I need one. It’s now a must-have in our house when we’re making tacos in the summer. The crisp bite is the perfect contrast to soft tortillas and warm meat.
2. Serve Your Stored Radishes With Butter and Salt
I had never thought of pairing radishes with butter until someone offered me a radish dipped in soft butter and sprinkled with salt. I almost said no, thinking the combination would be too odd. But one bite changed my mind.
Now, it’s one of the first appetizers I put together when I have extra radishes. It works best with small garden radishes like Cherry Belles. I trim the roots and leave just a bit of the green tops.
Then I soften some unsalted butter – just enough so it’s easy to stir but not melted. I dip each radish about three-quarters of the way in, then place them on a plate to chill in the fridge until the butter firms back up.
Right before serving, I add a small bowl of sea salt for dipping. It’s simple, it looks nice on the table, and it’s a great way to use up extra stored radishes without much work.
3. Quick Pickled Radishes
Pickling is another easy way to enjoy radishes, and it also gives them a longer shelf life. If you are new to canning, don’t worry, this doesn’t require any canning equipment. Instead, the radishes will be stored in a quick pickling brine that sits in the fridge.
The base recipe I use is 1 cup of water, ¼ cup of vinegar, 1 tablespoon of salt, and 1 teaspoon of sugar or honey. I heat it up until the salt and sugar dissolve, then pour it over sliced radishes packed in a glass jar. I sometimes add garlic, dill, mustard seed, or cumin for extra flavor but that is optional.
After a night in the fridge, they’re ready to enjoy. These quick pickled radishes are great on burgers, tacos, and grain bowls.
They add a tangy bite that’s crunchy and full of flavor. We especially like them with Mediterranean or Asian-inspired dishes.
4. Roast Them
Roasting radishes is something we started doing after we got tired of eating them raw from the water that we stored them in. The heat softens them and takes away some of that peppery sharpness. What’s left is a mild, almost sweet flavor that reminds me a little of roasted turnips or parsnips.
I usually cut them in half or quarters, toss them with olive oil, salt, and pepper, then roast them at 400°F for about 20 minutes. I might add some chopped garlic or fresh rosemary before roasting if I have it.
They’re great on their own as a side dish or tossed with other root vegetables like carrots and onions. Even people who don’t care for raw radishes usually enjoy them this way.
5. Use in Place of Potatoes
This one was a surprise for us. We had a guest coming over who followed a low-carb diet, and we were planning to serve pot roast. Normally I’d toss some potatoes in the slow cooker with the roast and carrots, but this time I needed something different.
A quick search turned up radishes as a potato substitute. We had plenty on hand, so I figured it was worth a shot. I trimmed them, left them whole, and added them to the pot roast. They held their shape and turned tender, and the sharp flavor mellowed out completely.
Now, we use radishes in all kinds of recipes where we’d normally use potatoes. They’re great in Zuppa Toscana soup, Crock Pot Pot Roast, and even breakfast skillets. They soak up the flavors of the broth or seasoning and turn into a tasty, low-carb option that tastes just like a potato.
Radishes are one of those crops that come quickly and in bunches, especially at the beginning of garden season.
By storing radishes properly, you can make sure they stay fresh and crisp until you are ready to use them.
Enjoy!
Mary and Jim
Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.
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