ShelfLife
Vegetables and herbs: storage times
Tap a food for how to store it, how to tell it has gone bad and whether it freezes well.
| Food | Fridge | Freezer | Pantry |
|---|---|---|---|
| Whole artichokes | 1–2 weeksfrom purchase | Not recommended | 1–2 daysfrom purchase |
| Asparagus | 3–4 daysfrom purchase | 5 monthsfrom purchase | — |
| Bean sprouts | 5–10 daysfrom purchase | — | — |
| Fresh beets | 1–2 weeksfrom purchase | 6–8 monthsfrom purchase | 1 dayfrom purchase |
| Pickled beets | —Opened: 1–2 months | — | 1 year |
| Bok choy | 2–3 daysfrom purchase | 10–12 monthsfrom purchase | — |
| Broccoli and broccoli rabe | 3–5 daysfrom purchase | 10–12 monthsfrom purchase | — |
| Brussels sprouts | 3–5 daysfrom purchase | 10–12 monthsfrom purchase | — |
| Cabbage | 1–2 weeksfrom purchase | 10–12 monthsfrom purchase | — |
| Carrots and parsnips | 2–3 weeksfrom purchase | 10–12 monthsfrom purchase | — |
| Baby carrotsBlanch before freezing. | 4 weeksfrom purchase | 3 months | 4 daysfrom purchase |
| Cauliflower | 3–5 daysfrom purchase | 10–12 monthsfrom purchase | — |
| Celery | 1–2 weeksfrom purchase | 10–12 monthsfrom purchase | — |
| Corn on the cob | 1–2 daysfrom purchase | 8 monthsfrom purchase | — |
| Cucumbers | 4–6 daysfrom purchase | Not recommended | — |
| Eggplant | 4–7 daysfrom purchase | 6–8 monthsfrom purchase | 1 dayfrom purchase |
| Fresh herbs | 7–10 daysfrom purchase | 1–2 monthsfrom purchase | — |
| Fresh basilCounter: stems in water. The fridge darkens the leaves. | 10 days | — | 5 days |
| Fresh parsley | 2–3 days | 3–4 months | — |
| Garlic | 3–14 daysfrom purchase | 1 monthfrom purchase | 1 monthfrom purchase |
| Fresh ginger root | 2–3 weeksfrom purchase | 6 monthsfrom purchase | 2–5 daysfrom purchase |
| Green beans, snow peas, sugar snaps, fava beans | 3–5 daysfrom purchase | 8 monthsfrom purchase | — |
| Kale | 3–5 daysfrom purchase | 8–12 monthsfrom purchase | — |
| Leeks | 1–2 weeksfrom purchase | 10–12 monthsfrom purchase | — |
| Iceberg or romaine lettuce | 1–2 weeksfrom purchase | Not recommended | — |
| Leaf lettuce and spinach | 3–7 daysfrom purchase | Not recommended | — |
| Bagged salad greensUSDA: unopened, 3 to 5 days after the date on the bag; 2 days once opened. | 3–5 daysOpened: 2 days | Not recommended | — |
| Fresh mushrooms | 3–7 daysfrom purchase | 10–12 monthsfrom purchase | — |
| Dried mushrooms | — | — | 1–2 yearsfrom purchaseOpened: 3 months |
| Onions (yellow, white, red) | 2 monthsfrom purchase | 10–12 monthsfrom purchase | 1 monthfrom purchase |
| Green onions (scallions) | 1 weekfrom purchase | 10–12 monthsfrom purchase | 1 monthfrom purchase |
| Bell peppers | 4–14 daysfrom purchase | 6–8 monthsfrom purchase | — |
| Hot peppers (chili, jalapeño) | 1 weekfrom purchase | 9 months | — |
| PotatoesFreezer time is for cooked or mashed potatoes. | 1–2 weeksfrom purchase | 10–12 months | 1–2 monthsfrom purchase |
| Sweet potatoes | — | — | 2–3 weeksfrom purchase |
| Whole pumpkin | 3–5 monthsfrom purchase | — | 2–3 monthsfrom purchase |
| Winter squash (butternut, acorn) | 1–3 monthsfrom purchase | 10–12 monthsfrom purchase | 2–6 weeksfrom purchase |
| Radishes | 10–14 daysfrom purchase | Not recommended | — |
| TomatoesOn the counter until ripe, then about 7 days. | — | 2 monthsfrom purchase | Until ripe |
| Cherry tomatoes | 5 days | — | 10 days |
| Zucchini | 1 week | 10 months | — |
| Summer squash | 4–5 daysfrom purchase | 10–12 monthsfrom purchase | 1–5 daysfrom purchase |
Fridge at 4 °C (40 °F) or colder, freezer at −18 °C (0 °F). Freezer times are for best quality: food kept frozen stays safe, but slowly loses taste and texture. These times are USDA guidance, not a guarantee. When in doubt, throw it out.
- ArtichokesFridge: 1–2 weeks
- AsparagusFridge: 3–4 days
- Bean sproutsFridge: 5–10 days
- BeetsFridge: 1–2 weeks
- Bok choyFridge: 2–3 days
- BroccoliFridge: 3–5 days
- Brussels sproutsFridge: 3–5 days
- CabbageFridge: 1–2 weeks
- CarrotsFridge: 2–3 weeks
- CauliflowerFridge: 3–5 days
- CeleryFridge: 1–2 weeks
- Corn on the cobFridge: 1–2 days
- CucumbersFridge: 4–6 days
- EggplantFridge: 4–7 days
- Fresh herbsFridge: 7–10 days
- GarlicPantry: 1 month
- GingerFridge: 2–3 weeks
- Green beansFridge: 3–5 days
- KaleFridge: 3–5 days
- LeeksFridge: 1–2 weeks
- LettuceFridge: 1–2 weeks
- MushroomsFridge: 3–7 days
- OnionsPantry: 1 month
- PeppersFridge: 4–14 days
- PotatoesPantry: 1–2 months
- PumpkinPantry: 2–3 months
- RadishesFridge: 10–14 days
- TomatoesPantry: until ripe
- ZucchiniFridge: 1 week
Storage times: USDA FoodKeeper (Food Safety and Inspection Service), public domain. Text by ShelfLife.