Start with high quality
Once vegetables have lost their quality, nothing can get them back. The storage of radishes doesn't just start with you at home. The tubers are also stored in the supermarket for some time before they are sold. The storage conditions are not always optimal and the storage period is short.
- Radishes - A pleasure also from the freezer
- How can I tell if I can harvest the radishes?
- You can grow radishes without a green thumb
If the radishes do not come fresh from your own garden soil, you should definitely make sure they are fresh when buying them. This is especially true if the small tubers are not immediately on the menu at home.
- April to October is the season
- the tubers should be crisp
- Do not give in to pressure and show no cracks
- the leaves should be lush green
Leave shriveled radishes with withered leaves. Even for immediate consumption, these specimens are not recommended.
The tubers are safe in the refrigerator
In the vegetable compartment of the refrigerator you can certainly find a free spot for a bunch of radishes. They shouldn't be unprotected inside, but nicely packed in a well-sealable can. They stay fresh and crunchy for about 3 days. You shouldn't keep radishes in the refrigerator for longer.
Instead of putting them in a can, you can also wrap the radish bulbs in a damp kitchen towel.
Prepare the radish bunch for cooling
A bunch of radishes should never just be put in the refrigerator. The fresh green looks decorative, but it has a disadvantageous effect in the further course of storage. It removes moisture from the tubers and consequently makes them shrink.
So use a sharp knife to remove all of the greenery and roots, and then wash off all tubers thoroughly. Then you can put them in a can and then in the vegetable drawer.
Spice up soft radishes
Once the radishes have softened in the refrigerator, there is no need to throw them away or eat them without a bite. With a trick, soft radishes get their plump appearance back.
Take the tubers out of the refrigerator and place them in a bowl of water. The radishes absorb water and become firm and crisp again. But this does not happen from one minute to the next, you would have to be patient.
Freezing: better not!
It is possible to freeze radishes and keep them for about eight months, but the result is disappointing compared to fresh tubers. To prevent them from drying out, they must also not thaw in the air. Incidentally, the glassy consistency is typical of radishes from the freezer.
Conclusion for quick readers
- Freshness: Due to the short shelf life, always make sure that the quality of the radishes is fresh when buying
- Freshness criteria: crisp tubers that do not give in to pressure and have no cracks, green leaves
- Tip: leave shriveled radishes with withered leaves; they are also unsuitable for immediate consumption
- Storage location: The vegetable compartment in the refrigerator is ideal for radishes
- Preparation: cut away leaves and roots; Wash the tubers and pack them in a can
- Tip: Instead of putting them in a can, you can also wrap the tubers in a damp kitchen towel
- Shelf life: The red tubers stay fresh for about 3 days in the refrigerator
- Soft radishes: place the tubers in a water bath so that they absorb more moisture and become crisp
- Freezing: Provides eight months shelf life; however, the result is rather disappointing
The garden journal freshness-ABC
How can fruit and vegetables be stored correctly so that they stay fresh as long as possible?
The garden journal freshness ABC as a poster:
- Order here cheaply as an A3 print for your kitchen
- as a free PDF file to print out yourself