Storage
You can store black radish for up to several weeks in a cool place outside the fridge. You can remove the foliage first. If you remove the leaves, the product will keep for a much shorter time.

Cut turnip greens can be kept in the fridge for up to a week. In that case, cover the cut surface with cling film.

It is not suitable for freezing because both the flavour and crispy texture will deteriorate.

Preparing
Peel the radish with a knife or vegetable peeler before use.

Not a fan of the sharp taste? Then peel a bit thicker if necessary. Most of the sharpness is in and just below the skin.

Then cut a slice off the butt and the top; this is usually hard and less tasty.

After that, you can slice or strip the radish. If you are going to process the turnip raw, you can also use a grater.

Note: the beautiful white colour quickly deteriorates when exposed to air, then it quickly turns a bit brownish. This has no effect on the flavour, but does look less attractive. A little lemon juice or other acid (vinegar) immediately after cutting prevents this.

Storage times

Raw
Cool place (whole radish): 2-3 weeks
Refrigerator (cut black radish): 1 week

Preparation times

Cooking: 4 - 6 minutes
Stir-frying: 2 - 4 minutes
Stewing: 4 - 6 minutes

Cleaning radishes

See preparing.