How Long do Cruciferous Vegetables Last? (A Complete Cheat Sheet)

Cruciferous Vegetables
How Long do Cruciferous Vegetables Last? (A Complete Cheat Sheet)
Cruciferous Vegetables (Fresh & Whole)At Room TemperatureRefrigeratorFreezer
Broccoli1 dayRaw: 7 – 14 days
Cooked: 4 – 9 days
Blanched: 6 – 8 months
Brussel sprouts2 – 4 daysRaw: 1 – 3 weeks
Cooked: 3 – 4 days
Blanched: 12 – 18 months
Cabbage1 – 3 daysRaw: 3 – 8 weeks
Cooked: 3 – 5 days
Blanched: 9 – 12 months
Cauliflower1 dayCooked: 3 – 10 days
Raw: 7 – 21 days
Blanched: 10 – 18 months
Collard greensLess than 1 dayRaw: 3 – 14 days
Cooked: 3 – 4 days
Cooked: 1 month
Blanched: 10 – 12 months
Kale1 dayRaw: 7 – 14 days
Cooked: 4 – 7 days
Blanched: 8 – 12 months
TatsoiA few hoursRaw: 3 – 5 days
Cooked: 2 – 3 days
Not recommended due to their tenderness
Bok ChoyLess than 1 dayRaw: 3 – 6 days
Cooked: 3 – 4 days
Flash frozen or Blanched: 4 – 8 months
Turnip greensLess than 1 dayRaw: 3 – 4 days
Cooked: 2 – 4 days
Blanched: 8 – 12 months
KohlrabiLess than 1 dayRaw bulbs: 14 days – 3 months
Cooked: 3 – 5 days
Blanched bulbs: 10 – 12 months
RapiniLess than 1 dayRaw: 3 – 5 days
Cooked: 2 – 5 days
Cooked: 8 – 10 months
Blanched: 10 – 12 months
Chinese cabbage1 – 2 daysRaw: 3 – 7 days
Cooked: 3 – 5 days
Raw: 2 – 6 months at 32℉ – 36℉
RutabagaPantry: 7 days
Root cellar: 4 – 5 months
Leaves: 1 day
Raw roots: 2 – 5 months (crisper drawer)
Cooked root: 3 – 5 days
Raw leaves: 3 – 6 days
Blanched (root, leaves): 6 – 12 months
Radishes2 – 3 daysRaw: 2 weeks
Cooked: 3 – 5 days
Not recommended due to loss of taste.
Wasabi1 – 2 daysRhizomes: 3 weeks – 2 months
Leaves, stems: 1 week
Not recommended as it becomes mushy
ArugulaLess than 1 dayRaw: 2 – 4 days
Not recommended due to their tenderness
WatercressLess than 1 day3 – 5 days (Immerse stems in 1 inch of water in a glass)Not recommended
Mustard greens1 – 2 days5 – 7 daysBlanched: 8 – 12 months
Flash-frozen: 6 – 9 months

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