If you’ve ever thought about freezing radishes and would like to learn more about the process and when it makes sense to freeze radishes, read on!
Ah… the indelible radish! Raphanus sativas, the common red radish, has a bright future. He is already before the 3rd century BC. It was known as a staple food around 1000 BC and was probably first domesticated in China or India, although European history traces it back to the Romans. Today the radish enjoys great popularity worldwide and has found its way into countless dishes and recipes. Can you freeze radishes?
Yes, of course you can. But would you want to? Radishes are high in folic acid (folates), calcium and potassium, high in vitamins — especially vitamin C — and high in fiber, and are best eaten fresh. However, you can store them in a variety of ways, including by freezing. Below is a step-by-step guide on how to freeze radishes:
How do you freeze radishes?
Since radishes can be planted in the fall or up to four weeks before the last frost in spring, and since they mature within three weeks, you could end up with more radishes than you can use.
Radishes can be stored dry, refrigerated for a few weeks, or frozen. But freezing, especially when done carelessly, can ruin flavor and texture. They should be blanched first. Blanching preserves color and freshness by slowing down the aging process.
Preparation of the radishes
Clean-up should be easy if the radishes are store-bought. Always choose firm, well-formed radishes – these will be crispy. But when they’re fresh out of the garden, a little more preparation is advisable.
Under cold, running water, remove dirt and greens (keep these as radish greens are delicious when cooking) and trim the ends. Don’t peel! The skin helps protect the white flesh and texture.
Read Also: Can you freeze apples?
Blanch the radishes
Cut radishes into smaller pieces. They are water-loving and retain large amounts of moisture. When frozen whole, the skin splits, resulting in a loss of texture quality. Boiling the cut pieces for 2-3 minutes helps teach this effect as it slows down enzymatic reactions.
After cooking, immerse in ice cold water. Drain thoroughly. Use a good quality freezer bag for storage – avoid excess moisture and air.
It should be noted that once frozen, radishes will lose their original flavor and texture and won’t be quite as fresh as they used to be. But they are very suitable for dishes that require cooking. Blanching preserves their flavor much better than just throwing them in the freezer.
How to pop frozen radishes?
Simply run under cold water to defrost. It shouldn’t take very long for the water to thaw completely. Once they’re a bit mushy and you can’t see any ice crystals in them, they’re safe to cook.
While freezing radishes is certainly a viable option for long-term storage, they will never taste as good as when eaten fresh. However, if you want to save them for future dishes you plan to cook, freezing is fine. The flavor won’t be quite as strong, but you’ll still know you’re eating a radish when you bite into a slice.
Often overlooked as a health food, radish is a powerful antioxidant that fights the free radicals that lead to ill health.
Freezing may not be an ideal method of preserving radishes (because fresh is always better), but it’s better than wasting good radishes. Now that you know how to freeze radishes, prepare lots of them in the freezer for later cooking! They taste great, are good for you, and they’ll add some pizzazz to your day.