How Long Do Radishes Last?
Radishes last 1–2 weeks in the fridge with the leafy tops removed. Sliced radishes last 3–5 days. Freezing is not recommended because it ruins their crisp texture.
Radishes — whole
shelf life- Cut: 3–5 days in the fridge
Fridge at 40°F (4°C) or below · freezer at 0°F (−18°C). Freezer times are for best quality; frozen food stays safe longer.
Radishes are crisp, peppery roots, most often the small red globe type, along with larger daikon and watermelon radishes. They are mostly water held in a thin skin, so they lose their crunch by drying out and turning spongy or hollow. Their leafy tops speed that up and should come off right away.
How to store radishes
- Twist or cut off the greens as soon as you get home; left on, they draw water out of the roots and rot into the bag.
- Store trimmed, unwashed radishes in a sealed bag or container with a damp paper towel to keep the humidity up.
- For maximum crunch, keep whole trimmed radishes submerged in a jar of cold water in the fridge, changing the water every couple of days.
- Radish greens are edible but last only 2–3 days; keep them separately, wrapped in a paper towel, and cook them like other tender greens.
How to tell if radishes have gone bad
- Roots that feel soft, spongy or squishy when squeezed instead of hard and snappy.
- A slimy surface, or dark, sunken or black spots on the skin.
- Mold on the root or where the greens were attached.
- A sour or unusually strong sulfur smell from the bag, especially with sliced radishes.
Bacteria that cause food poisoning usually do not change the look, smell or taste of food. Go by the time limits first, and the signs above second.
Radishes shelf life chart
| State | Fridge | Freezer | Pantry |
|---|---|---|---|
| Whole | 1–2 weeks | Not recommended | Not recommended |
| Tops removed. With greens attached, the roots soften within a few days. | |||
| Cut | 3–5 days | Not recommended | Not safe |
Not safe = perishable: no more than 2 hours at room temperature (1 hour above 90°F / 32°C). Not recommended = possible, but quality suffers or it serves no purpose.
Frequently asked questions
Why are my radishes hollow or spongy inside?
Hollow, cottony or spongy centers are called pithiness. It happens when radishes grow too large or too long in warm weather, or sit in storage and dry out. Pithy radishes are safe to eat but lack crunch and flavor. They are better roasted or sautéed than served raw.
How long does daikon radish last?
A whole daikon lasts 1–2 weeks in the fridge, wrapped in plastic or a damp towel inside a bag. Once cut, wrap the cut end tightly and use the rest within 3–5 days. Daikon that has gone bendy and rubbery has dried out; discard it if it is also slimy or discolored inside.
Can soft radishes be made crisp again?
Often, yes. Radishes that are just a little soft from water loss will firm up after 30–60 minutes in a bowl of ice water. If they stay spongy, or if there is any slime, mold or off smell, soaking will not help and they should be thrown out.
Why do sliced radishes smell so strong in the fridge?
Cut radishes release sulfur compounds, the same family of chemicals that gives cabbage and mustard their bite, and the smell builds up in a closed container. The odor alone does not mean they are bad. Judge them by texture and appearance, and use sliced radishes within 3–5 days.
Related foods
| Food | Fridge | Freezer | Pantry |
|---|---|---|---|
| Carrots Whole |
3–4 weeks | 8–12 months | Not recommended |
| Beets Raw |
2 weeks | Not recommended | Not recommended |
| Cucumbers Whole |
4–6 days | Not recommended | 1–3 days |
| Lettuce Whole, iceberg or romaine |
1–2 weeks | Not recommended | Not recommended |
| Green Onions Whole |
7–10 days | 3–4 months | Not recommended |
| Celery Whole |
1–2 weeks | 8–12 months | Not recommended |
More roots & tubers: Ginger, Potatoes, Sweet Potatoes.
Reviewed 2026-09-20. Times follow published USDA FoodKeeper / FSIS, FDA and CDC storage guidance; where sources differ we use the shorter time. How we compile this data.