All About Radishes
Your complete guide to radishes - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Radishes Last?
Storage times and freshness tips for radishes in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Raw in fridge (with greens attached)2-4 days
Signs of Spoilage
Greens become yellow, wilted, or slimy. Radish roots become soft, rubbery, shriveled, or develop dull spots.
How to Check
Visually inspect the greens for wilting or discoloration. Gently squeeze the radish roots; they should be firm and crisp, not soft or pliable. Smell for any off or overly pungent odors.
Storage Tips
The greens draw moisture from the roots, significantly shortening their shelf life. It's best to remove the greens immediately upon returning home for longer storage.
Raw in fridge (trimmed, in sealed container)1-2 weeks (up to 3 weeks with optimal care)
Signs of Spoilage
Radishes become soft, mushy, or shriveled. Discoloration (dullness, brownish or black spots). Slimy film on the surface. Presence of mold. Strong, sour, or unpleasant off-odor.
How to Check
-
Visual Inspection: Look for bright, even color. Avoid any with mold, dark spots, or a slimy appearance.
-
Touch Test: Press gently. Fresh radishes are very firm and crisp. Softness or sponginess indicates spoilage or dehydration.
-
Smell Test: Fresh radishes have a mild, peppery scent. A strong, sour, or unpleasant odor means they are likely spoiled.
-
Taste Test (if all other signs are good): If they pass visual, touch, and smell tests, a small taste can confirm. If it tastes overly bitter, very hot, or 'off', discard.
Storage Tips
To maximize freshness, remove the greens and any root tails. Wash radishes gently, then pat them completely dry. Store them in an airtight container lined with a damp paper towel, or submerged in cold water (changing the water daily) to keep them crisp. This method prevents dehydration.
Frozen6-8 months
Signs of Spoilage
Excessive freezer burn (dry, discolored patches). Strong, unpleasant off-odor upon thawing. Extreme mushiness or sliminess after thawing, beyond the expected texture change. Visible mold (rare if properly sealed).
How to Check
-
Visual Inspection: Check for significant freezer burn or unusual discoloration.
-
Smell Test: Thawed radishes should not have a sour or foul odor.
-
Texture: Expect them to be soft and watery after thawing, but they should not be slimy or completely disintegrated.
Storage Tips
Freezing significantly alters the texture of radishes, making them soft and watery. They are not suitable for eating raw after thawing. Best used in cooked dishes like stews, roasts, or stir-fries. For best results, slice or dice radishes, blanch them for 2-3 minutes in boiling water, then immediately cool in ice water. Drain thoroughly, pat dry, and freeze in a single layer on a baking sheet before transferring to an airtight freezer bag or container.