Radishes have a distinct flavor and crisp texture that adds crunch to your favorite dish when the vegetable is freshly sliced. This crunch diminishes if you do not eat the radish slices right away or store them inappropriately. Once you slice into a radish and break the skin, the clock starts ticking. Since radishes are alive and breathing -- cut them open and deterioration sets in quickly.
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Always rinse radishes under cool water before slicing, removing any dirt or debris with a vegetable brush. Pat the radishes dry with a paper towel -- storing damp radishes encourages mold. Once sliced, store the radishes in a clean container with tight lid. Pop the container in the refrigerator. While whole radishes remain fresh in a refrigerator crisper for up to two weeks, once sliced, the shelf life of refrigerated radishes is considerably shorter.
Slicing wounds vegetables, promoting water loss and cellular collapse in the cut area. After a while, the vegetable begins to shrivel and dry out. If you slice radishes ahead of time, chances are they may not be crispy when you retrieve them from the refrigerator. For fresher, crisper radishes, place the slices in a bowl of ice water and refrigerate for only two to three hours prior to serving.
Radishes have a high water content, which makes them poor candidates for freezing whole. Freezing slices keeps radishes fresh and reduces the likelihood of texture changes once thawed. Blanch the slices in a pot of boiling water for two to three minutes, and then plunge them into a bowl of ice water immediately. Drain the radish slices, pat dry with a paper towel and place in a freezer bag before placing them in the freezer.
Slice and Eat
If possible, slice radishes just before eating. When you slice radishes, choose a clean knife with a sharp blade, which cuts down on some of the bruising that naturally occurs with slicing. Use a clean cutting board to reduce the risk of bacterial contamination. Eat or refrigerate the sliced radishes within two hours to prevent spoilage.