Recommended

FOOD STORAGE R E C O M M E N D AT I O N S

F R E S H VEGETABLES

	Recommended	Storage Life
	Temperature	(refrigerator)	Comments

FRESH VEGETABLES
anise	34–36˚F (1–2˚C)	2–3 weeks	Wash vegetables in cool water and drain. Store in airtight
artichokes	34˚F (1˚C)	1–2 weeks	container or plastic wrap.
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

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 refrigerator compartment.

For fresh-cut produce, follow storage directions on package.

chinese cabbage	34˚F	(1˚C)	2–3 months
corn, sweet	34˚F	(1˚C)	4–6 days	Refer to the list of ethylene sensitive and ethylene producing
cucumbers*	45–50˚F	(7–10˚C)	1–2 weeks	vegetables and fruits.
daikon	34˚F	(1˚C)	4 months
eggplant*	45–50˚F	(7–10˚C)	1–2 weeks
endive/escarole	34˚F	(1˚C)	2–3 weeks
garlic	34˚F	(1˚C)	3–6 months
ginger root*	55˚F	(13˚C)	6 months

horseradish	34˚F	(1˚C)	10–12 months
jerusalem artichokes	34˚F	(1˚C)	1–2 weeks
jicama*	55–65˚F	(13–18˚C)	4–5 months
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*	45–50˚F	(7–10˚C)	1–2 weeks
onions, bulb	34˚F	(1˚C)	1–6 months
onions, green	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*	45–50˚F	(7–10˚C)	12–18 days
peppers, chile	45–50˚F	(7–10˚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).