Radishes are one of the easiest root vegetables to grow in the home garden. Many varieties of radishes are available and most have a summer harvest, but a few are harvested in the winter. Radishes are a good source of potassium, fiber and vitamin C and are generally eaten raw. Radishes should be eaten or stored within a day or two of harvesting (or purchasing).
Remove the tops, place the radishes in a plastic bag and put them in the refrigerator. Do not clean them first. Winter radishes will stay fresh in the refrigerator this way for up to two weeks. Summer radishes will stay fresh for up to a week. The leaves cause moisture and nutrient loss which is why you remove the tops first.
Bury your radishes in moist sand. Fill a container with sand, bury whole radishes and place in a cool location, such as your basement, root cellar or garage. This is similar to their natural environment, and they will stay fresh for about a month.
Soak your radishes in a jar or container of cold water for up to two days. Do this if the radishes have become a little soft. Soaking in icy cold water will rejuvenate the radishes and make them crisp again.