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FOOD STORAGE RECOMMENDATIONS
FRESH
VEGETABLES
FRESH VEGETABLES
anise 34–36˚F (1–2˚C) 2–3 weeks
artichokes 34˚F (1˚C) 1–2 weeks
asparagus 34–36˚F (1–2˚C) 2–3 weeks
beans, green/snap/lima* 40–45˚F (4–7˚C) 10–14 days
bean sprouts 34˚F (1˚C) 7–9 days
beets 34˚F (1˚C) 3–5 months
belgian endive 36–38˚F (2–3˚C) 2–4 weeks
bok choy 34˚F (1˚C) 3 weeks
b
roccoli 34˚F (1˚C) 1–2 weeks
brussels sprouts 34˚F (1˚C) 3–5 weeks
cabbage 34˚F (1˚C) 3–6 months
carrots 34˚F (1˚C) 1–5 months
cauliflower 34˚F (1˚C) 3–4 weeks
celeriac 34˚F (1˚C) 6–8 months
celery 34˚F (1˚C) 2–4 weeks
chinese broccoli 34˚F (1˚C) 10–14 days
chinese cabbage 34˚F (1˚C) 2–3 months
corn, sweet 34˚F (1˚C) 4–6 days
cucumbers*
45˚F (7˚C)
1–2 weeks
daikon 34˚F (1˚C) 4 months
eggplant*
45˚F (7˚C)
1–2 weeks
endive/escarole 34˚F (1˚C) 2–3 weeks
garlic 34˚F (1˚C) 3–6 months
horseradish 34˚F (1˚C) 10–12 months
jerusalem artichokes 34˚F (1˚C) 1–2 weeks
kale 34˚F (1˚C) 1–2 months
kohlrabi
34˚F (1˚C)
10–14 days
leeks 34˚F (1˚C) 2–3 months
lettuce 34˚F (1˚C) 2–3 weeks
mushrooms 34˚F (1˚C) 2–3 weeks
okra* 45˚F (7˚C) 1–2 weeks
onions, bulb 34˚F (1˚C) 1–6 months
onions, gr
een
34˚F (1˚C)
7–10 days
parsley
34˚F (1˚C)
1–2 months
parsnips 34˚F (1˚C) 4–5 months
peas, pods and shelled
34˚F (1˚C)
7–10 days
peppers, bell* 45˚F (7˚C) 12–18 days
peppers, chile 45˚F (7˚C) 2–3 weeks
pumpkins*
38–45˚F (3–7˚C) 3–4 months
radicchio 34˚F (1˚C) 2–3 weeks
*Sensitive to chill injury, a cause of spoilage. Damage may not be apparent until the vegetable is returned to a warmer temperature.
NOTE: See food preservation guide for complete instructions on freezing vegetables. Recommended freezer storage temperature is 0˚F (-18˚C).
Recommended Storage Life
Temperature (refrigerator) Comments
Wash vegetables in cool water and drain. Store in airtight
container or plastic wrap.
Most vegetables should be stored in higher humidity.
Discard any fresh vegetables that are moldy or have other signs
of spoilage and wipe out the r
efrigerator compartment.
For fresh-cut produce, follow storage directions on package.
Refer to the list of ethylene sensitive and ethylene producing
vegetables and fruits.
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