How Long Do Vegetables Last?
Storage method
* freezer times are best-quality windows
Vegetables — refrigerator
3 to 4 days in the refrigerator
- Refrigerator at or below 40 °F (4 °C)
- Applies general guideline
USDA tip: Recommendation is for storage after cooking.
Pick a valid date to calculate the recommended use-by window.
Source: USDA FSIS FoodKeeper (v128, snapshot 2026-07-24) · About this data · Report an issue
FoodStorageCheck — official USDA FoodKeeper guidance · foodstoragecheck.com
All official guidance for vegetables
Every storage entry the USDA FoodKeeper dataset lists for this food, exactly as published (v128, snapshot 2026-07-24). “No official duration listed” means the source does not provide a number for that combination — not that the food lasts forever.
Vegetables
| Where | Condition | Official time | Notes from the source |
|---|---|---|---|
| Refrigerator | general guideline | 3 to 4 days | Recommendation is for storage after cooking. |
| Freezer | from date of purchase | 10 to 18 months (best quality) | Keep frozen. For safety, cook as directed. |
Vegetables
| Where | Condition | Official time | Notes from the source |
|---|---|---|---|
| Pantry | general guideline | No official duration listed | Should be discarded after use-by date. |
| Refrigerator | after opening | 2 days | — |
Common questions about vegetables
- How long do vegetables last in the refrigerator?
- 3 to 4 days in the refrigerator, per the USDA FSIS FoodKeeper dataset. Times assume a refrigerator at or below 40 °F (4 °C).
- Can you freeze vegetables?
- Yes. 10 to 18 months in the freezer, counted from the date of purchase, per the USDA FSIS FoodKeeper dataset. This is a best-quality window — food kept constantly frozen at 0 °F (−18 °C) stays safe indefinitely.
Two reminders that apply here
Keep the fridge at 40 °F (4 °C) or below.Refrigerator times in this dataset assume a refrigerator held at or below 40 °F. An appliance thermometer is the reliable way to check.
The two-hour rule.Perishable food left at room temperature for more than 2 hours (1 hour above 90 °F / 32 °C) should be discarded, per FoodSafety.gov. Storage windows assume food was refrigerated promptly.