13 Typical Root Vegetables Shelf Life – Table Guide

How long do vegetables last?
Vegetables (Fresh)Room TemperatureRefrigeratorFreezer
Asparagus1 2 daysRaw: 5 to 10 days (stems placed in a glass jar)
Cooked: 3-7 days
White: Between the ages of 10-12 months
Bamboo shoots2 3 daysRaw: 7 to 10-days at 8, or less
Cooked: 3 to 4 days
The raw: Not recommended
Cooked: 1 2 weeks
CapsicumsThree to five daysRaw: 1 3 weeks – 1 (green ones are more durable than the other)
Food preparation: 3 days
Flash frozen and chopped: 4 to 6 months
CeleryThree to five daysRaw: 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 peppersThree – Four daysFive – Seven days6 months
CucumberBetween 8 and 14 days3-4 days at 50 (10) or more. Cold temperatures can cause injuries that are chilling.6-8 months (preserved in vinegar or brine)
Courgette2- 4 daysRaw: 4 to 5 days
Cooked: 2 3 days
Whitened: 6 to 10 months
Eggplant1 2 days“Round: 2- 3 weeks
Cooked: 4 to 5 days
White: 8-12 months
Globe artichokes3 4 daysRaw: 1 to 2 weeks
Cooked: 3 to 5 days
Uncooked: Not recommended
Prepared: 6 months
Leeks1 2 daysRaw: 10-14 days
The food was cooked: 2 days
Not recommended because they turn soft and bitter.
LettuceNot more than 1 dayThe whole head: 7 to 10 days
Chopped: 3 to 5 days
Not recommended since its structure alters
EndivesJust a few hoursBetween 21 and 28 days with 32%. (32)
14 Days at 5 (41)
Not recommended due to the risk of freezing injuries
Mushrooms12- 24 hoursRaw: 10 days
Cooked: 7 to 10 days
Sauteed only: 6 to 9 months
OkraA little less than one dayRaw: 2 3 days
Cooked: 2 to 5 days
Whitened: 12 to 14 months
Pumpkin2 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
RadicchioNot more than 1 day2 3 weeks at 2 – 3 weeks at (32)It is not recommended because it turns soft
Shallots3 to 6 weeks (cool dry and cool)
3-month period (in perforated brown bags)
Temperatures that are low aren’t ideal.Chopped: 3 months
Spinach1 dayRaw: 7 days
Cooked: 3 to 6 days
White: 10-12 months
Swiss Chard1 day5 to 10 daysWhite: 8-12 months
Spring onions10-14 days (dry areas, cool)3- 5 daysIt is not recommended to use them because they can become fragile, mushy.
Tomatoes7 days a week10-14 daysFrozen flash: 3 to 6 months
Tomatillos1 2 daysWhole: 2 three months (in the brown bags of paper)6 to 10-months (remove husks prior to freezing)
Butternut squash2 to 6 months (cool dark, humid area) of 50Cut: 4 to 5 days
Cooked: 5 to 7 days
Flash frozen: 6 to 12 months
Cooked: 10-12 months
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