Before harvesting radishes, it's important to take a close look at the base of the plant. In most cases, the top of the radish should be visible. If it's not, take a good look at the top of the plant. If the top is large and green and 6-8" long, the radish is probably ready for harvest.
It's always better to harvest radishes a little too early as opposed to waiting too long. When radishes are over-ripe, they get woody and pithy and aren't nearly as tasty.
When harvesting radishes, grasp the entire top firmly as close to the soil as possible and give it a gentle tug. The entire radish should come out fairly easily. Sometimes it helps if the soil is a little wet. You can water the plants a couple of hours prior to harvesting to make harvesting easier.
For fall radishes, get them harvested before the first hard freeze. If they are exposed to freezing temperatures,
their texture and flavor will start to deteriorate significantly.
Once the radishes are harvested, you can cut off the tops, leaving about 1/2 inch of stem. The tops can be washed and dried off with a salad spinner. They will keep nicely for 3 days or so in a non-airtight bag in the refrigerator.
The radishes themselves can also be washed and stored in the refrigerator in a non-airtight bag. They will last for a couple of weeks.
For long term storage, radishes can be pickled using your favorite pickling recipe.
Now that you're done picking radishes, it's time for a few radish recipe ideas...
Click here for some of our favorite radish recipes
Click here to move from our Harvesting Radishes page to our Growing Radishes main page
Click here to go to our Home page