How to Tell if Radish is Gone Bad?

Radishes are usually sold in bunches, and unless you consume a lot of them, going through a bunch can be time-consuming. When they’ve been sitting in the fridge for a week, questions like when radishes go wrong and how long radishes last arise. Radishes are discussed in this article in terms of deterioration, shelf life, and storage. It should be able to answer all your questions, plus a few more. So, to know how to tell if radish is gone bad, read the following article.


Radish Nutrition Facts

radish nutrition facts

What is Radish?

The radish (Raphanus raphanistrum subsp. sativus) is a Brassicaceae root vegetable cultivated in Asia before the Roman era. Radishes are farmed and eaten worldwide, most being eaten raw as a crisp salad vegetable with an intense flavor. Each size, flavor, color, and maturation time are several types.

Radishes get their pungent flavor from glucosinolate, myrosinase, and isothiocyanate, among other chemical compounds produced by plants. They’re sometimes used as companion plants, resistant to pests and diseases. They sprout and grow swiftly, with popular smaller types ready to eat in a month and more significant daikon kinds taking many months.

Radishes are popular among new gardeners because they are simple to grow and harvest. Radish can also be a winter cover, catch, or feed crop. Some radishes are produced for their seeds, while others are grown for their oil, like daikon. Others are employed in the sprouting process.

How to Tell if Radish has Gone Bad?

radish bad

Here are some clear signs of a lousy radish:

  • The texture is soft or soggy. The texture of a fresh radish is firm, and it’s old if it’s lost its hardness. You can still use it if it’s a little softer than usual, but don’t expect the crispness that fresh radishes provide.
  • Mold, rot, or anything similar indicates that the vegetable is past its prime. If there are only a few small black dots, remove them.
  • Radishes have a delicate aroma, so if yours suddenly take on a solid odor, toss them out.
  • Take a look at the radish’s hue. It should be an excellent, bright red color that demonstrates how fresh it is, and it is likely no longer fresh if it is pale or dingy in color.
  • If the radishes emit a foul stench, you can be sure they are past their prime. When they haven’t spoiled, they should smell like nothing at all.
  • If the radishes have a slimy texture, they’re wrong and should be discarded, and they shouldn’t be mushy or soft in any way. A nice radish is solid and complex, with a smooth texture.

Health Benefits of Eating Radish

Antioxidants, including catechin, pyrogallol, vanillic acid, and other phenolic compounds, are abundant in radishes. Vitamin C, which functions as an antioxidant to protect your cells from damage, is abundant in these root vegetables.

Reduced Risk for Diabetes

Chemical substances in radishes, such as glucosinolate and isothiocyanate, can help manage blood sugar levels. Radishes also help your body produce more adiponectin naturally, and increased levels of this hormone may aid in preventing insulin resistance. Radishes also contain coenzyme Q10, an antioxidant that can help prevent diabetes from developing.

Enhanced Liver Function

Radishes include indole-3-carbinol and 4-methylthio-3-butenyl-isothiocyanate, among other chemicals, which assist the liver in detoxification and recovery. These same molecules aid in the elimination of toxins via the kidneys.

Cardiovascular Improvement

Antioxidants and minerals like calcium and potassium abound in radishes, and these nutrients work together to lower blood pressure and lower your risk of heart disease. The radish is also high in natural nitrates, which help to increase blood flow.

Radishes have a low carbohydrate content, making them a good choice for people watching their carbohydrate or sugar intake. Although vegetables are low in calories and have a low glycemic index, they are high in vitamins and minerals.

How to Store Radishes?

Unwashed radishes will turn mushy in a few days if left on the kitchen counter at room temperature. Fortunately, a few simple techniques keep radishes fresh for short and extended periods.

In Cold Water

In a jar of cold water, whole radishes can last up to a week. Wash the vegetables and remove the radish greens and root ends before placing them in a firmly sealed container filled with water. They’ll keep in the fridge for at least a week, if not longer.


Although freezing radishes will mask their unique flavors, it is a viable alternative for long-term storage. To get the most satisfactory results, blanch quartered or sliced radishes in boiling water for two minutes before putting them in a large bowl of icy water. To eliminate the excess moisture, pat them dry with a paper towel. Then, for long-term storage, store the chopped radishes in freezer bags. Squeeze any surplus air out of the plastic bag to prevent ice crystals from developing.


In a chilled canning jar, pickled radishes can last up to six months. When pickling radishes, combine a half-pound of radishes with a half-cup of sugar, a half-cup of white vinegar, a quarter-cup of water, and a teaspoon of salt in a formula that calls for a half-pound of radishes, a half-cup of sugar, a half-cup of white vinegar, a quarter-cup of water, and a teaspoon of salt. To flavor, you can add things like black pepper and lemon juice.

In Dirt

Radishes can be kept in a root cellar or a chilly chamber in your basement, coated with soil or moist sand to replicate their native environment. Radishes can be preserved in this manner for up to three months.


You might try dehydrating radishes to keep them fresh if you have a dehydrating machine. Keep in mind that some vegetables have high water content. Thus, dehydrating them may result in a loss of flavor and texture.

How Long do Radishes Stay Fresh?

Radish freshness depends on the storage method you use.

  • Radish greens may wilt, and bulbs will turn mushy if left on the kitchen counter for two to three days.
  • Radishes can be stored in a plastic bag in the crisper drawer of your refrigerator for up to seven days.
  • Radishes can stay up to two weeks in a jar of cold water.
  • Radishes can be preserved in the earth for up to three months in a root cellar.
  • Radishes pickled can easily last six months.
  • Radishes can be frozen or desiccated for up to a year, although they may lose a lot of flavor and texture.


Radishes can be found in supermarkets, farmers’ markets, and specialty grocers in abundance. They are primarily grown in the winter and spring. Radishes have a tangy, slightly peppery flavor when eaten raw. The enzymes that generate this flavor can also be found in mustard, horseradish, and wasabi. It loses its sharp flavor when you cook a radish and becomes an earthy, sweet.