Radishes

[pontersman]

Can anyone please tell me why I can buy radishes in shops, which must have been out of the ground sometime, and are firm and crisp but the ones I pull from the garden start to wither in hours unless they are put in water?

[Chantal]

Hi Pontersman, I don't know what the supermarkets do, but I put my radishes with their roots in a little water and they stay crunchy for a few days.

[Westi]

You can also soak them for an hour or so in ice cold water while prepping your salad & they go crunchy again. I suspect the ones in the shops are chilled from harvest & only leave the chilled environment when they go on the shelves. As most supermarkets move their stock fast they are still crunchy when bought.

[Monika]

I asked that same question on this forum some years ago in relation to carrots: the supermarket ones seemed to last for days and days and my home-grown ones turned limp overnight. And our lovely Johnboy replied that it was the storage conditions the supermarket ones had enjoyed which gave them the advantage. Maybe that's the same for radishes.

[Chantal]

I've just read that if you keep them in a bowl of iced water, in the fridge, and leave their tops on, they will stay super crunchy for a couple of days.

Still no clue how the supermarkets do it, gas them perhaps?

[pontersman]

Thanks everyone.