How to Keep my Radishes from Going Soft

I like radishes. I use them as nibbles (cut a small V in them and a flat across the bottom, then fill the V with butter and grind some salt on them - instant crunchy veg nibble. I've also been getting into some of the African cuisines and have used radishes halved and lightly sauteed in veg based dishes - very tasty and crunchy.

The problem is that regardless of whether I keep them in the crisper or elsewhere in the fridge, they seem to go soft in 2-3 days. Have others experienced this and is there any way to keep them crisper longer?

[Jenise]

I de-stem them and store in plastic containers. They keep well.

Radishes are great sauteed with peas--as Laura Calder would have you know!

Will try that, thanks Jenise. And yes, I am a fan of Laura!

I cut the stems off and put them into an open glass container in the crisper. I keep the fridge at 37° Mine keep well for 2 weeks or more.

What kind of radishes are you using? I just keep in crisper, and usually have at least 2-3 kinds - French breakfast, red globe, various shades of daikon, watermelon, Korean (not daikon). Most last at least 2 weeks before beginning to soften.

I like radishes. I use them as nibbles (cut a small V in them and a flat across the bottom, then fill the V with butter and grind some salt on them - instant crunchy veg nibble.

Have you tried sliced radishes (with a touch of salt) spread over a slice of buttered baguette? Quite tasty.

Have you tried sliced radishes (with a touch of salt) spread over a slice of buttered baguette? Quite tasty.

Yes - same idea as my buttered salted radishes. The combination is excellent.

Will be serving radishes in an Ethiopian stew today for the wine group - we'll see what they make of it.....