| How long do vegetables last? | |||
| Vegetables (Fresh) | Room Temperature | Refrigerator | Freezer |
| Asparagus | 1 2 days | Raw: 5 to 10 days (stems placed in a glass jar) Cooked: 3-7 days | White: Between the ages of 10-12 months |
| Bamboo shoots | 2 3 days | Raw: 7 to 10-days at 8, or less Cooked: 3 to 4 days | The raw: Not recommended Cooked: 1 2 weeks |
| Capsicums | Three to five days | Raw: 1 3 weeks – 1 (green ones are more durable than the other) Food preparation: 3 days | Flash frozen and chopped: 4 to 6 months |
| Celery | Three to five days | Raw: 3 to 4 weeks Cooked: 5 to 7 days | Whitened: 6 to 9 months It is raw: Not recommended since it turns the consistency of mush. |
| Chili peppers | Three – Four days | Five – Seven days | 6 months |
| Cucumber | Between 8 and 14 days | 3-4 days at 50 (10) or more. Cold temperatures can cause injuries that are chilling. | 6-8 months (preserved in vinegar or brine) |
| Courgette | 2- 4 days | Raw: 4 to 5 days Cooked: 2 3 days | Whitened: 6 to 10 months |
| Eggplant | 1 2 days | “Round: 2- 3 weeks Cooked: 4 to 5 days | White: 8-12 months |
| Globe artichokes | 3 4 days | Raw: 1 to 2 weeks Cooked: 3 to 5 days | Uncooked: Not recommended Prepared: 6 months |
| Leeks | 1 2 days | Raw: 10-14 days The food was cooked: 2 days | Not recommended because they turn soft and bitter. |
| Lettuce | Not more than 1 day | The whole head: 7 to 10 days Chopped: 3 to 5 days | Not recommended since its structure alters |
| Endives | Just a few hours | Between 21 and 28 days with 32%. (32) 14 Days at 5 (41) | Not recommended due to the risk of freezing injuries |
| Mushrooms | 12- 24 hours | Raw: 10 days Cooked: 7 to 10 days | Sauteed only: 6 to 9 months |
| Okra | A little less than one day | Raw: 2 3 days Cooked: 2 to 5 days | Whitened: 12 to 14 months |
| Pumpkin | 2 3 months (cool dry, fresh region) | Raw: 2 to 4 months Cooked: 5 to 7 days | Cut: 6-8 months Cooked: 6 to 10 months |
| Radicchio | Not more than 1 day | 2 3 weeks at 2 – 3 weeks at (32) | It is not recommended because it turns soft |
| Shallots | 3 to 6 weeks (cool dry and cool) 3-month period (in perforated brown bags) | Temperatures that are low aren’t ideal. | Chopped: 3 months |
| Spinach | 1 day | Raw: 7 days Cooked: 3 to 6 days | White: 10-12 months |
| Swiss Chard | 1 day | 5 to 10 days | White: 8-12 months |
| Spring onions | 10-14 days (dry areas, cool) | 3- 5 days | It is not recommended to use them because they can become fragile, mushy. |
| Tomatoes | 7 days a week | 10-14 days | Frozen flash: 3 to 6 months |
| Tomatillos | 1 2 days | Whole: 2 three months (in the brown bags of paper) | 6 to 10-months (remove husks prior to freezing) |
| Butternut squash | 2 to 6 months (cool dark, humid area) of 50 | Cut: 4 to 5 days Cooked: 5 to 7 days | Flash frozen: 6 to 12 months Cooked: 10-12 months |
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!
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