How Long Does Radishes Last?

Radishes with their leafy tops removed, stored in a sealed container or bag in the fridge, last about 1-2 weeks, considerably longer than if the tops are left attached, since the greens continue drawing moisture from the root even after harvest.

A soft, rubbery texture replacing a radish's normal crisp firmness, along with wrinkled skin and a musty smell, are the early signs of decline. Dark, mushy spots and visible mold, most likely to appear where a radish has been nicked or bruised during harvest, mean it should be discarded rather than trimmed, since radish flesh spoils from the inside in a way that isn't always visible from the skin alone.

Radishes stored submerged in a container of water in the fridge, rather than simply bagged, can actually extend their crispness noticeably beyond the typical 1-2 week window — a less common storage trick, but one that genuinely works for a vegetable whose whole appeal depends on staying crisp.

A radish that's gone soft only at the very tip, where it was trimmed from its greens, while the rest stays firm, can often still be used once that soft tip is cut away, rather than discarding the whole radish.

A radish with its greens already removed at the store generally lasts a bit longer at home than one still attached to wilting tops.

See Radishes's full storage & shelf-life guide (with spoilage signs) →