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

 

broccoli

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

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).

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Sub-Zero Built-In Refrigeration manual Food Storage R E C O M M E N D AT I O N S E S H Vegetables, Fresh Vegetables
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