How Long do Grains Last? (A Detailed Cheat Sheet)

Grains
How Long do Grains Last? (A Detailed Cheat Sheet)
Grains (Whole)At Room Temperature RefrigeratorFreezer
Amaranth4 months Cooked: 3 – 4 days Raw: 8 months
Cooked: Not recommended
Barley6 months – indefinitelyCooked: 3 – 5 daysRaw: 1 year
Cooked: 1 month
Buckwheat2 months – indefinitelyCooked: 3 – 5 days4 months
Bulgur12 – 24 monthsCooked: 3 daysRaw: 2 – 4 years
Corn on the cobRaw: 3 – 7 days
Cooked: 4 – 7 days
Raw: 1 – 3 days
Cooked: 10 – 12 months
Dried corn grainsIndefinitelyIndefinitelyIndefinitely
Einkorn6 monthsCooked: 3 – 4 days1 year
Farro6 monthsCooked: 3 – 4 daysRaw: 1 year
Cooked: 3 – 6 months
Freekeh6 – 24 monthsCooked: 5 – 7 daysCooked: 6 months
Raw: 1 year
Kamut1 year +Cooked: 3 – 4 daysCooked: 2 – 4 months
Raw: 1 year
Millet2 – 6 monthsCooked: 3 – 4 daysCooked: Not recommended
Raw: 4 months
Oats4 monthsCooked: 3 – 6 daysRaw: 8 months
Cooked: 3 months
Quinoa2 – 3 yearsCooked: 3 – 7 days
Raw: 2 – 3 years
Raw: 8 months
Cooked: 6 – 12 months
Brown Rice3 – 6 monthsCooked: 4 daysCooked: 4 – 6 months
Raw: 12 – 18 months
Black Rice2 years +Cooked: 2 – 4 days
Raw: 6 – 12 months
Raw: 12 – 18 months
White RiceIndefinitelyCooked: 3 – 5 days
Raw: Indefinitely
Cooked: 6 months
Raw: Indefinitely
Red Rice1 – 6 monthsCooked: 2 – 4 days
Raw: 6 – 12 months
Raw: 12 – 18 months
Cooked: 6 months
Rye6 months Cooked: 3 – 4 days
Raw: 1 year
Cooked: 2 months
Sorghum4 monthsCooked: 3 – 4 days
Raw: 12 months at 50℉ and below
Raw: 8 months
Cooked: 2 months
Spelt6 monthsCooked: 3 – 4 days
Raw: 12 months at 55℉ and below
Raw: 1 year
Cooked: 2 months
Teff2 – 4 monthsRaw: 24 months
Cooked: 2 – 4 days
Cooked: Not recommended
Raw: 24 months
Wild RiceIndefinitelyRaw: Indefinitely
Cooked: 3 – 6 days
Raw: Indefinitely
Cooked: 6 months
Wheat germNot recommendedRaw: 6 – 8 months
Toasted: 6 – 12 months
Raw: 2 months
Toasted: 12 months
Wheat berries6 monthsCooked: 3 – 4 days
Raw: 12 – 18 months
Raw: 6 – 12 months
Cooked: 2 months

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