How I keep half a radish bunch from wilting

Only half the bunch went into the salad — the second half lies on the table tops-up. In an hour the leaves are already soft, the root wrinkles, the crunch leaks into the air. I wrap the tops in a damp cloth at once or set the stems in a glass of water and take the roots to the cold: the juice stays inside, the bunch does not wilt on the wood.

How I keep half a radish bunch from wilting. Eating radishes while they crunch is about speed on the table; a chilli half is about a hot cut; parsley in a glass is another green; beetroot leaves are another bunch. Here it is the leftover radish after salad: do not let the leaf weather, so tomorrow it still clicks on the teeth.

If it already wilted to a rag — I trim the dry edges, the root into cold water for half an hour, the tops into soup. I don’t hide it in a dry bag “for a week”: without air it turns sour faster. I’m not comparing varieties from the aisle — only the half bunch we already cut.

I don’t need a bunch that by evening rustles like paper. I need a half that still smells of earth. In your kitchen after salad is radish hidden in a damp cloth — or forgotten open on the table?