How Long do Root Vegetables Last? (A Comprehensive Cheat Sheet)

Root Vegetables
How Long do Root Vegetables Last? (A Comprehensive Cheat Sheet)
Root Vegetables (Tubers, Bulbs, Rhizomes, Corms)At Room TemperatureRefrigeratorFreezer
Arrowroot/ Taro5 – 7 daysRaw: 2 – 4 weeks at 68℉ (20℃)
Cooked: 3 – 5 days
Raw: 8 weeks at 0℉ – 4℉
Cooked: 8 – 12 months
Beets3 – 4 daysRaw: Not recommended
Cooked: 3 – 5 days
Cooked: 6 – 12 months
Carrots2 – 4 daysRaw: 4 – 6 weeks
Cooked: 1 week
Blanched: 9 – 14 months
ParsnipsRoot cellar: 4 – 6 months
Pantry: 3 – 5 days
Raw: 2 – 4 months at 32℉ – 40℉
Cooked: 3 days
Blanched: 6 – 9 months
Turnips3 – 5 daysCooked: 3 – 5 days
Raw: 3 weeks – 5 months (wrapped in moist towel)
Blanched: 8 – 12 months
Cooked: 6 – 8 months
Rutabagas/ SwedesPantry: 7 days
Root cellar: 4 – 5 months
Raw: 2 – 5 months (crisper drawer)
Cooked: 3 – 5 days
Blanched: 6 – 12 months
Potatoes14 days
Root cellar: 2 – 3 months
Cooked (baked, boiled, mashed): 4 days
Raw: Not recommended
Blanched: 10 – 12 months
Yams7 days
Root cellar: 1 – 2 months
Cooked: 3 – 5 days
Raw: 4 – 8 weeks
Cooked: 10 – 12 months
Cassava7 – 14 daysRaw: 1 – 3 weeks (covered in acidified water)
Cooked: 7 days
Raw: 3 months
Sweet potatoesPantry: 3 – 5 weeksCooked: 3 – 5 days
Raw: 5 weeks – 3 months (crisper drawer)
Cooked: 10 – 12 months
Fennel2 – 3 daysRaw: 10 – 12 days ( covered with damp towel)
Cooked: 1- 2 days
Blanched: 5 – 6 months
Onions4 – 6 weeks (in mesh bags)Whole: Not recommended
Cut: 10 – 14 days
6 – 8 months
Celeriac7 daysRaw: 6 – 8 months at 32℉ – 36℉
Cooked: 3 days
Cooked, pureed: 2 – 3 months
Blanched: 9 – 12 months
Ginger7 – 10 days3 weeks – 1 month1 – 2 months
Turmeric5 – 7 days1 – 2 weeks2 weeks – 3 months (prolonged freezing softens texture)
Water ChestnutsLess than 1 dayRaw: 7 – 14 daysRaw: Not recommended
Cooked: 12 months
Garlic3 – 6 months (cool, dark place)Whole: Not recommended
Peeled cloves: 1 week
Not recommended due to change of texture and flavor
Salsify (oyster plant)1 – 2 daysRaw: 2 – 4 months at 0℃ (32℉)
Cooked: 3 – 5 days
Raw: Not recommended due to change of texture
Cooked: 8 – 12 months

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