Radish

(rough estimate due to natural conditions {weather, pests etc})

June, July, August, September, October radish

to learn more visit Organic Facts

to learn more visit Organic Facts

Hydro-cool for short-term storage: If you plan to eat the radishes within a week, simply fill a shallow bowl or baking pan with 1 to 2 inches of water, and set the harvested radish plants in it. (It should look like they are growing out of the water rather than out of soil.) At room temperature, the greens and roots will stay fresh like this for several days. If the bowl is placed in the fridge, you can expect five to eight days before wilting occurs.
Chop off the greens: cut off the radishes’ leafy green tops just above where the stems meet the root. Keep the roots unwashed and in the fridge until you’re ready to use them. They’ll last one to two weeks in a sealed plastic bag.
Store radish roots in water: As an alternative to hydro-cooling, wash and trim the roots, removing both the greens and the small tap root extending out the bottom. Drain excess water and stuff radishes in a large canning jar with layers of trimmed radishes. Fill the rest of the jar with water, put on the lid, and keep it in the fridge. The roots will stay crisp for five to eight days.
Zip and seal: For longer storage, put unwashed radishes with their greens removed in a plastic zip-top baggie with a slightly damp, folded paper towel at the bottom. Put the bag in a cool, moist, dark place, like the crisper drawer of the fridge. They’ll last several weeks stored in this manner.