How long should the radish greens be used within compared to the roots based on the Two-Part Harvest Strategy?

Greens should be used within two or three days, while roots last up to two weeks

To maximize flavor, nutrition, and minimize food waste, the Two-Part Harvest Strategy suggests immediate separation of the radish greens from the roots upon purchase or harvest. The roots, once cleaned, should be stored in a plastic bag accompanied by a damp paper towel, which allows them to remain fresh in the refrigerator setting for an extended period, potentially up to two weeks. In stark contrast, the vitality of the greens diminishes much more rapidly due to quick moisture loss; therefore, they should be processed or consumed within a short window of two or three days. This strategy allows for enjoying the crisp root raw while immediately using the leaves, perhaps sautéed, before they decline.