Radishes, with their vibrant hue and satisfying crunch, are a delightful addition to salads, pickles, and various dishes.
More often than not, I find myself with an abundance of these amazing, crisp root veggies and can’t bear to let them go to waste.
Read on to learn how I avoid that and to save radish health benefits!
Can you freeze radishes?
Radishes can be frozen to preserve them for later use.
Freezing radishes might not be the first thought that crosses your mind, it wasn’t for me either, but it’s a fantastic way to prolong their freshness and enjoy them throughout the year.
In this guide, I’ll take you through all the steps I employ every time I freeze radishes, trying my best to maintain their flavor, texture, and nutritional value!
What you need
Before embarking on your radish-freezing journey, gather the essentials:
- Fresh radishes: Select radishes that are firm, without blemishes or soft spots. They should be vibrant in color and have a smooth and healthy surface. This is super important as the quality of the radishes before freezing greatly impacts their quality after thawing.
- Cutting board and knife: A sharp knife and a clean cutting board are necessary for slicing the radishes evenly if you don’t plan on freezing them whole.
- Blanching pot: Before you freeze radishes, blanching them is an important step you need to take first. You’ll need a pot of boiling water to blanch the radishes. Ensure it’s large enough to accommodate the radishes without overcrowding.
- Ice water bath: A bowl of ice water is crucial to stop the radishes from cooking after you blanch them. Cold water will also help to preserve the color and crunch of your wonderful veggies.
- Freezer bags or containers: Opt for freezer-safe bags or airtight containers to prevent freezer burn and maintain the radishes’ quality.
How to prep your radishes for freezing
- Wash and trim: First things first, we need to make sure the radishes are perfectly clean. Begin by washing them thoroughly under cold running water. Trim the radish greens as well as roots, and peel if you want to. Peeling the radishes can help reduce bitterness and soften the texture.
- Slice or dice: Depending on your preference and what you plan on using them for later, slice the radishes into uniform rounds or dice them into bite-sized pieces. Make sure you slice them in consistent sizes so they can blanch and freeze evenly.
How to freeze radishes
- Blanching: Blanching is a crucial step to preserve the radishes’ color, texture, and flavor. Bring a pot of water to a boil and carefully add all your radish slices. Allow them to blanch for about 2-3 minutes. The blanching time varies based on the size of your radish pieces so it’s important you keep a close eye on them to avoid overcooking.
- Ice water bath: Once the blanching time is up, quickly transfer the radishes to an ice bath to cool them down quickly. This stops the radishes from cooking any further and locks in their vibrant color.
- Drain and dry: After the radishes have cooled, drain them thoroughly using a colander. Pat them dry with a clean kitchen towel or paper towel to remove excess moisture. This is an important step to prevent ice crystals from forming as the radishes freeze.
- Pre-freezing: Arrange the blanched and dried radishes in a single layer on a baking sheet or tray, making sure you spread them away from each other as much as you can and none overlap. This prevents them from sticking together during freezing.
- Pack for freezing: Once they’re individually frozen, transfer them to freezer-safe bags or containers. Squeeze out as much air as possible before sealing to prevent the chances of a freezer burn occurring.
- Label and freeze: Don’t forget to label your bags or containers with the date! Place them in the freezer, ensuring they’re laid flat until fully frozen. This is important so they don’t clump up and you can have a much easier time portioning.
How to use frozen radishes
When you’re ready to use your frozen radishes, there’s no need to thaw them. Simply take out the desired amount and add them directly to your recipes.
The freezing process slightly changes the radishes’ texture, making them less suitable for raw applications like salads.
However, they work wonderfully in cooked dishes, soups, stews, roasted radishes and stir-fries!
Can radishes be frozen raw?
Radishes can’t be frozen raw and must be blanched before freezing. Without blanching first, your raw radishes will be ruined and won’t freeze properly or will go bad in the freezer.
The same goes for many other veggies like Brussels sprouts and asparagus as well as beetroot. Speaking of those veggies, I’ve also got articles on how you can freeze asparagus, how to preserve beetroot by freezing and even how to freeze brussel sprouts.
How long will radishes last in the freezer?
Radishes can last in the freezer for up to 6 months if they’re prepped properly before being frozen in freezer safe bags and containers.
What is the best way to preserve radishes?
The best ways to preserve radishes is by storing them in your refrigerator, root cellar and freezer.
Radishes stored in the refrigerator should be washed properly and have their greens removed before being put in a plastic bag and stored in the fridge’s crisper drawer. Here, they’ll keep well for a couple of days to even a week.
Storing radishes in a root cellar is also a great option if you’ve got one of those at home. The veggies will keep well for up to a month in them.
For longer-term storage, follow the instructions above to store your radishes in your freezer!
What happens when you freeze radishes?
Since radishes are super high in water content, freezing them will alter their texture making them unfit for certain recipes, especially salads and all kinds of other cuisines that require the fresh veggie.
Are frozen radishes still good?
Although they won’t taste as good as they would have fresh, frozen radishes are still good if they are prepped and stowed away in the freezer properly.
Freezing radishes might not be a conventional preservation method, but it’s a fantastic way to extend their shelf life and enjoy their unique flavor and crisp texture all year round.
With proper blanching, careful freezing, and a little planning, you can savor the essence of fresh radishes in a variety of dishes, even when they’re not in season.
So, the next time you find yourself with an abundance of radishes, embrace the art of freezing to make the most of this vibrant and versatile vegetable.
How to freeze radishes
- Fresh radish
- Wash and trim: Clean radishes under cold water. Trim greens, roots, and peel if desired.
- Slice or dice: Cut into uniform rounds or dice, ensuring consistent sizes.
- Blanching: Boil water and blanch radish slices for 2-3 minutes.
- Ice water bath: Quickly transfer radishes to an ice bath to cool and preserve color.
- Drain and dry: Drain and pat dry to remove excess moisture.
- Pre-freezing: Arrange radishes in a single layer on a tray.
- Pack for freezing: Transfer to freezer bags or containers, remove air, and label with the date.
- Freeze: Lay flat in the freezer until fully frozen for easier portioning.