How and where to store radishes correctly?

Radishes can be stored for weeks or months under fairly simple conditions. You can place it in the refrigerator or at room temperature – this nuance does not affect the shelf life too much. An important role is played by the variety and the way it is planned to be stored (whole or sliced).

Nuances of storing radishes:

• if the radish is stored with tops, then the leaves must be periodically moistened (moisture from them will flow to the root crops, and they will better retain their freshness);
• in the refrigerator, radishes can be stored in plastic bags, but it is not recommended to tie them (the bag must either be slightly opened, or holes must first be made in it for ventilation);
• it is recommended not to cut the tops of the radish, but to break it out (this should leave a small “tail”);
• if there is a lot of radish, then it can be stored in a wooden box * root crops are best sprinkled with sawdust or river sand);
• you only need to store the radish dry (wet roots will deteriorate pretty quickly);
• too long storage of radishes leads to the fact that the roots lose their juiciness and become fibrous, tough and dry;
• You can store radishes not only dry, but also moist (you need to moisten a plastic bag in cold water or pour two tablespoons of liquid into a two-liter jar, and then place the washed, but not dried radish in the container and close the jar with a lid or tie the bag, the workpiece must be placed in the refrigerator);
• self-grown radishes in terms of shelf life exceed those of root crops purchased in stores;
• medium-sized radishes are better stored (large root crops may initially have a fibrous or porous structure, and also have lost their taste due to overripening);
• to exclude the appearance of condensation in a plastic bag, several paper napkins are put in it along with radishes (as they become moistened, they will need to be changed);
• you can preserve the freshness of the radish for several weeks if you pour the roots with boiled water at room temperature and refrigerate (the jar should be tightly closed, and the liquid should completely cover the roots).

In some countries, structured radishes are kept dried. You can cut the root vegetables into strips or rings, and then blanch in salted water for several minutes. Then the workpiece is dried in the oven at an average temperature of 50 degrees for several hours. You can use such a radish as an independent dish or make it an original ingredient for salads. Dried radish has a shelf life of several months.

How much and at what temperature to store radishes

The radishes can be kept in the refrigerator for several weeks. In the vegetable compartment, it stays fresh for 10-15 days. Late-ripening varieties will be stored longer, and early varieties may begin to deteriorate in a week.

In basements and cellars, radishes are stored longer. At a temperature of + 2- + 3 degrees, its taste and structure of root crops can be stored for more than two months. The main nuances in this case are air humidity and the absence of spoiled, diseased or damaged root crops.

The nuances of shelf life and temperature:

• at a temperature of + 2-3 degrees, the radish remains fresh for an average of two weeks;
• at temperatures above +5 degrees, radishes can be stored from a week to several months, but the variety plays the main role in this case;
• at temperatures closer to 0 degrees (basements, cellars), radishes can lie fresh for several months;
• at a temperature of -10 degrees, radish completely loses its taste and changes the structure of root crops (in such conditions, radishes are not stored);
• at room temperature, the radish will stay fresh for several days (depending on the variety).

Radish storage methods have their pros and cons. In a moist state, the roots remain crisp and fresh for several days (maximum 5 days), and in a dry state they can be stored for several months, but their structure will gradually become fibrous and too tough.

Freezing radishes does not make sense. The moisture contained in root crops becomes ice under the influence of subzero temperatures. When defrosting, the roots completely lose their elastic structure and taste.