Radishes are a type of root vegetable that belongs to the mustard family. They come in many shapes, sizes and colours, which range from red, to purple and even to black. Their flavour also varies and can be mild or peppery. Sometimes radishes are sold complete with their leaves, which are also edible.
How to Select and Store Radishes
Choose radishes that feel firm when squeezed gently. If they feel soft, it’s likely the inside won’t be very crunchy. Radishes should be unblemished and vibrantly coloured. If the radishes come with leaves, make sure they are also brightly coloured and avoid greens that are limp or wilted.
To store, remove leaves. Green radish tops are edible but don’t stay fresh for very long, so they should be stored separately and enjoyed within a day or two. Place radish roots in a plastic bag where they can be refrigerated for up to a week.
To Freeze Radishes
Radishes are best consumed fresh, but if you want to use some for stews, stocks, or soups later on, feel free to freeze them.
To freeze, remove any stems or leaves from the radish and wash well. To freeze the radishes, cut them into slices or medallions (depending on how you plan on using them later), then blanch in a pot of water at a rolling boil. The thicker the slices, the longer the blanch time. Thinly sliced radishes may take only 10 seconds, but thicker medallions may even take up to a minute or two.
Plunge radishes into an ice bath once cooked, then transfer to a baked sheet to flash freeze. Once frozen, transfer to an airtight bag or container and use within a year.
Similarly, to freeze the greens, blanch in boiling water until bright green and wilted, then transfer to an ice bath. Freeze with the stems spread apart, then transfer to an airtight container. Once defrosted, the leaves will be wilted so are best used in some form of purée.