How To Keep Garden Radishes Fresh? (Easy & Clear Answer)

Before putting the radishes in the fridge, don’t wash them. Place the radishes in a plastic bag so they don’t lose their crispness. When you’re ready to cook, heat a large skillet over medium-high heat. Add the olive oil and sauté the onions until they’re soft and translucent, about 5 minutes.

Then, add the garlic and cook for another minute or two, until fragrant. Stir in 1/2 cup of the cilantro and 1 teaspoon of salt and pepper. Cook for a few more minutes, or until the vegetables are softened and starting to brown. Remove from the heat and set aside.

Since one look is worth a thousand words, here’s a detailed video about it:

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How long will radishes last in the fridge?

If you plan to consume them quickly, the counter or pantry is a great place to store them. They should stay good in the fridge for a couple of weeks. If you want to store your radishes for a long time, consider freezing them.

Should you store cut radishes in water?

Store sliced radishes by putting them in a container with water or a baggie with a moist paper towel. You should wait to cut your radishes until you need to keep them nice and crisp. You can use a sharp knife to slice them if they are already cut.

If you don’t have a food processor, just use your hands. You can also use an immersion blender, but it will take a little longer to get the radish slices to the desired consistency.

How do you keep radishes fresh after cutting them?

For up to 3 days in the fridge, cut radishes will stay fresh and crisp. Cut, slice, or chop as many radishes as you need and place them in a container. Refrigerate until you are ready to use them.

Can you freeze raw radishes?

Radishes can be frozen whole, however they must be blanched evenly to prevent ripening and to preserve their texture in the freezer. Ensuring that every slice freezes efficiently is the purpose of slicing the radishes.

What can I do with lots of radishes?

Radishes are most often served raw, halved and sprinkled with salt, shaved into salads, layered over butter-smeared baguettes, or shredded into slaws. They can be made into a salad with olive oil and lemon and mint.