A veggie that adds a burst of flavor and crunch and lasts really well without refrigeration?? Yep.
They’ll generally last at least two weeks — often a month or more — without refrigeration. How is it that I just figured this out in the last six months? I’ve always liked having some radishes for taste, but had absolutely no idea how long they could last!
Storing radishes is easy. Cut the green tops off just above the top of the radish. You can either wash the radishes now or wait until you’re ready to eat them. Wrap them in a damp rag and place in a bowl or other container — don’t cover. Every couple of days, unwrap the radishes, rinse out the cloth, wring it out and re-wrap the radishes.
Don’t try to save a cut radish. They just don’t do well.
If your radishes get so that they’re just not really crunchy any longer, soak them in water for an hour or so to firm back up, then go back to storing in a damp rag.
That’s it. Dead simple.
Over the years of cruising, we’ve discovered that the further out we go from provisioning day, the more we crave food with texture, crunch and spice. Radishes perfectly fit the bill.
I generally try to “ration” the radishes out, perhaps not even using any for the first week or ten days after provisioning. Then I’ll use maybe one a day, sliced up, to add crunch to almost and flavor to any type of salad: it’s particularly good in coleslaw, green bean salads and pasta salads.
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