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

Vegetables
How Long do Vegetables Last? (A Detailed Cheat Sheet)
Vegetables (Fresh)At Room TemperatureRefrigeratorFreezer
Asparagus1 – 2 daysRaw: 5 – 10 days (stems immersed in a jar of water)
Cooked: 3 – 7 days
Blanched: 10 – 12 months
Bamboo shoots2 – 3 daysRaw: 7 – 10 days at 8℃ or lower
Cooked: 3 – 4 days
Raw: Not recommended
Cooked: 1 – 2 weeks
Capsicums3 – 5 daysRaw: 1 – 3 weeks (green ones last longer than the others)
Cooked: 3 days
Chopped and flash frozen: 4 – 6 months
Celery3 – 5 daysRaw: 3 – 4 weeks
Cooked: 5 – 7 days
Blanched: 6 – 9 months
Raw: Not recommended as it becomes mushy
Chili peppers3 – 4 days5 – 7 days6 months
Cucumber8 – 14 days3 – 4 days at 50℉ (10℃) and above. Low temperatures cause chilling injuries.6 – 8 months (preserved in brine or vinegar)
Courgette2 – 4 daysRaw: 4 – 5 days
Cooked: 2 – 3 days
Blanched: 6 – 10 months
Eggplant1 – 2 daysRaw: 2 – 3 weeks
Cooked: 4 – 5 days
Blanched: 8 – 12 months
Globe artichokes3 – 4 daysRaw: 1 – 2 weeks
Cooked: 3 – 5 days
Raw: Not recommended
Cooked: 6 months
Leeks1 – 2 daysRaw: 10 – 14 days
Cooked: 2 days
Not recommended as they become mushy and bitter.
LettuceLess than 1 dayWhole head: 7 – 10 days
Chopped: 3 – 5 days
Not recommended as its structure changes
EndivesA few hours21 – 28 days at 0℃ (32℉)
14 days at 5℃ (41℉)
Not recommended due to freezing injuries
Mushrooms12 – 24 hoursRaw: 10 days
Cooked: 7 – 10 days
Sautéed only: 6 – 9 months
OkraLess than 1 dayRaw: 2 – 3 days
Cooked: 2 – 5 days
Blanched: 12 – 14 months
Pumpkin2 – 3 months (cool, dry, fresh area)Raw: 2 – 4 months
Cooked: 5 – 7 days
Cut: 6 – 8 months
Cooked: 6 – 10 months
RadicchioLess than 1 day2 – 3 weeks at 0℃ (32℉)Not recommended as it becomes mushy
Shallots3 – 6 weeks (cool, dry place)
3 months (in perforated brown paper bags)
Low temperatures are not idealChopped: 3 months
Spinach1 dayRaw: 7 days
Cooked: 3 – 6 days
Blanched: 10 – 12 months
Swiss chard1 day5 – 10 daysBlanched: 8 – 12 months
Spring onions10 – 14 days (dry, cool area)3 – 5 daysNot recommended as they become limp, mushy.
Tomatoes7 days10 – 14 daysFlash frozen: 3 – 6 months
Tomatillos1 – 2 daysWhole: 2 – 3 weeks (in brown paper bags)6 – 10 months (remove husks before freezing)
Butternut squash2 – 6 months (cool, dark, airy place) of 50℉Cut: 4 – 5 days
Cooked: 5 – 7 days
Flash frozen: 6 – 12 months
Cooked: 10 – 12 months

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