Check the tops first; they should be bright green and not at all wilted. The roots should be brightly colored and free from cracks and nicks. You can squeeze them to make sure they are not hollow or soft , they should be firm.
Do not wash Radishes until ready to use them, then using a sturdy vegetable brush, scrub the radishes thoroughly so they are free of any sand and dirt while rinsing them in cold water.
Be sure to remove the leaves and stems to ensure that your radishes stay moist and usable for as long as possible. Place the radishes in air tight plastic bags or wrap them in plastic wrap. Bagged or wrapped radishes should then be placed in the refrigerator as quickly as possible to preserve them. Store them in your refrigerator’s vegetable crisper to give them a humid environment, which will make them dry out less quickly. If your refrigerator does not have a vegetable crisper, place the bagged or wrapped radishes on the bottom shelf, as far back in the fridge as possible. Bagged or wrapped radishes that are properly refrigerated should last at least a week and as long as a few weeks.