Red radishes go best from the garden soil straight into your mouth. Of course, she should still take a small detour past the water tap. And if the tubers have to wait longer to be eaten, at least everything should be right when they are stored.

Radishes belong in the fridge

Start with high quality

Once vegetables have lost their quality, nothing can get them back. Storing radishes doesn't start at your home. The tubers are also stored in the supermarket for some time until they are sold. The storage conditions are not always optimal and the storage period is not always short.

If the radishes are not fresh from your own garden soil, you should definitely pay attention to fresh quality 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 way under pressure and do not show any cracks
  • the leaves should be juicy green

tips

Leave shriveled radishes with wilted leaves. Even for immediate consumption, these specimens are not recommended.

The tubers are in good hands in the fridge

In the vegetable compartment of the fridge you can definitely find a free spot for a bunch of radishes. They shouldn't be in there unprotected, but nicely packed in a well-closable box. They stay fresh and crisp for about 3 days. Radishes should not be stored in the refrigerator for longer.

tips

Instead of putting them in a can, you can alternatively wrap radish bulbs in a damp kitchen towel.

Prepare the bunch of radishes for cooling

Never put a bunch of radishes in the fridge just like that. The fresh green looks decorative, but it has a disadvantage during further storage. It draws moisture from the tubers and consequently causes them to shrink.

Therefore, remove all green and roots with a sharp knife and then wash all tubers thoroughly. You can then put them in a can and then in the vegetable drawer.

Spice up soft radishes

If the radishes have softened in the refrigerator, they do not need to be thrown away or eaten without a bite. Soft radishes regain their plump appearance with a trick.

Take the tubers out of the fridge and place them in a bowl of water. The radishes absorb water and become firm and crunchy again. But that doesn't happen from one minute to the next, you would have to be patient.

Freezing: better not!

Although it is possible to freeze radishes and keep them for around eight months, the result is disappointing compared to fresh radishes. To prevent them from drying out, they must also not be allowed to thaw in the air. Incidentally, the glassy consistency is typical of radishes from the freezer.

Conclusion for fast readers

  • Freshness: Due to the short shelf life, always ensure fresh quality when buying radishes
  • Criteria for freshness: Crunchy tubers that do not yield to pressure and do not crack, green leaves
  • Tip: leave shriveled radishes with wilted leaves; they are also unsuitable for immediate consumption
  • Storage location: The crisper in the refrigerator is ideal for radishes
  • Preparation: cut away leaves and roots; Wash tubers and pack in a jar
  • Tip: Instead of putting them in a tin, 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 bulbs in a water bath so that they absorb more moisture and become crunchy
  • Freeze: Allows 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 for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

Category:

Vegetable garden