How to store radishes? (5 different ways)

In this brief guide, we will answer the question “How to store radishes?”, with an in-depth analysis of the proper storage technique for radishes. We will also discuss what is the shelf life of radishes, what affects their shelf life and how to tell if they have spoiled.

How to store radishes?

You can store radishes in three ways to preserve their freshness. You can keep them in the refrigerator, in the freezer or in water, each storage method can preserve radishes for different culinary purposes, so choose the one that best suits your needs and preferences (1,2,3,4).

What are the ways to store radishes?

Storing in the refrigerator

Radish can be stored in the refrigerator, the optimum temperature is at 0 °C (32 °F) with a relative humidity of 90 to 95%. Radish may be hard to keep fresh due to its tops, which are perishable. However, keeping under these conditions may hold them for weeks (1).

To properly store radishes in the refrigerator, first, cut off the greens and arrange them between layers of moist paper towels in a sealable plastic bag. Make sure to remove any excess air from the plastic bag and store it in the refrigerator’s crisper drawer (2).

Storing in the freezer

Another option to store radishes is freezing, however, their texture and quality may be significantly altered. To minimize this, you should quickly blanch radishes before freezing, immersing them in boiling water for 2 minutes and transferring them to cool in an ice water bath (3).

After blanching, dry and place the radish in an airtight container and preserve it in the freezer at -18 °C (3).

Storing in water

The following are the steps involved in storing radishes in water (4):

  • Grab a bowl or a plastic container and fill it with approximately two to five inches of water. 

  • Next, gently place the radishes in the water, allowing them to resemble radishes growing right from the water’s surface.

  • Maintain the container at room temperature in your pantry, ensuring ideal conditions. 

  • This method will keep your radishes crispy and fresh for at least seven days.

How to store radishes for the long-term?

Pickling radishes

To preserve radishes for the long term, pickling is a good option. Select fresh radishes, wash them thoroughly to eliminate surface impurities, and cut off the top and root tails. Then, submerge the radishes in a low pH brine solution composed of water, vinegar, and salt. You can also add some spices to enhance the flavor (10). 

When you put pickle radishes, the acidic environment inhibits microorganisms and interacts with the radish tissues, transforming texture and taste through acidification, enzymatic reactions, and pasteurization, preserving food with an extended shelf life (11). 

Drying radishes

Drying radishes is a simple way to preserve them as well. Clean the radishes, then spread them in a single layer on a clean surface in a well-ventilated area. By submitting radishes under the drying process, you eliminate excess moisture, prevent microbial growth and retain organoleptic qualities. Remember to monitor the dehydration process to prevent over-drying or the development of off-flavors. After dehydration, radishes should exhibit a firm texture (12,13).

What is the shelf life of radish?

Radish can last for about 2 weeks at room temperature. When they are stored in the refrigerator at 0 °C, their shelf life increases to 3 to 4 weeks. If they are held at 7 °C, the shelf life decreases to 1 week. Under these same conditions, black or winter radishes can last for about 2 to 4 months (1).

When it comes to frozen radishes, as we mentioned, they freeze poorly, but when kept in the freezer, they can last at least 6 months before losing texture (3).

What affects the shelf life of radish?

The shelf life of radish can be impacted by several factors (1,5,6,7):

  • Moisture: Excess moisture can promote microbial growth and accelerate decay.

  • Enzymatic activity: Enzymes like polyphenol oxidase can cause browning and texture changes as cell walls break down, especially if not stored properly.

  • Oxygen exposure: Exposure to oxygen can trigger an oxidation reaction, compromising the color and quality of the radish.

  • Temperature: High temperature and inadequate storage conditions can promote microbial proliferation and hasten radish spoilage and deterioration.

  • Handling and Pathogens: Physical damage caused by hard handling can create entry points for pathogens and accelerate decay. 

How to tell if radishes have spoiled?

To tell if radishes have spoiled, you should be able to identify the signs of spoilage by checking the appearance, texture, smell, and presence of molds.


If you notice signs of mold growth, discoloration, or sliminess on the radish, discard it and do not consume it because it has spoiled. The bacterium Xanthomonas vesicatoria causes black spot lesions on radish (1,8). 


Texture changes, such as softening and mushiness, may occur due to the breakdown of cell walls or the presence of microbial activity. The bacterium Rhizoctinia solani causes light brown lesions on radishes, making their tissues become spongy (1,8).


Microbial spoilage can also produce off-putting odors resulting from bacteria or yeasts’ metabolic by-products. These odors serve as a clear indicator that radishes have undergone spoilage (8).

Mold presence

Aternatia and Fusarium are the most common species of pathogens when radishes are packed individually for storage. Symptoms include dark brown or black patches.


In this brief guide, we answered the question “How to store radishes?”, with an in-depth analysis of the proper storage technique for radishes. We also discussed what is the shelf life of radishes, what affects their shelf life and how to tell if they have spoiled.


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USDA. The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. Agricultural Research Service Agriculture, Handbook Number 66, 2016, 524-526.


Silva CLM. Home Freezing of Fruits and Vegetables. In book: Frozen food science and technology, 2008.


Bovi GG, Herppich WV. Keeping Fruits And Vegetables Fresh By Limiting Respiration And Transpiration. Frontiers for Young Minds, 2021, 09:1-8.


Budhathoki P. Review On Post-Harvest Handling Of Fruits And Vegetables To Minimize Loss. Food and Agri Economics Review, 2022, 2(1), 37-40.


Qiu Y, Zhou Y, Chang Y, et al. The Effects of Ventilation, Humidity, and Temperature on Bacterial Growth and Bacterial Genera Distribution. Int J Environ Res Public Health. 2022;19(22).


Doyle ME. Microbial Food Spoilage – Losses and Control Strategies: A Brief Review of the Literature. Food Research Institute, University of Wisconsin, 2007.


Akharume F, et al. Dehydrating Fruits and Vegetables for Home Use. CCD-PFS-3. Lexington, KY: Center for Crop Diversification, University of Kentucky College of Agriculture, Food and Environment, 2018.


Nwankwo CS, et al. Technological advancements in the drying of fruits and vegetables: A review. African J Food Science, 15(12):367-379.