68 vegetables items with published storage times, 2 of them with a specific after-opening window.
| Item | After opening | Unopened / other | Store at |
|---|---|---|---|
| Artichokes, whole | — | 1–2 weeks | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Arugula | — | 3–7 days | Refrigerate at 40°F (4°C) or below |
| Asparagus | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Baby carrots | — | 4 weeks | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Bagged greens (leaf, spinach, lettuce, etc.) | 2 days | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Bamboo shoots | 5 days | 2 weeks | Refrigerate at 40°F (4°C) or below |
| Basil (dried) | — | 12 months | Cool, dry pantry away from heat and light |
| Basil (fresh) | — | 10 days | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Bean sprouts | — | 5–10 days | Refrigerate at 40°F (4°C) or below |
| Beans and peas (green, fava, lima, soybean, wax, snow, sugar snap) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Beets (vegetables) | — | 1–2 weeks | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Bok choy | — | 2–3 days | Refrigerate at 40°F (4°C) or below |
| Broccoli and broccoli raab (rapini) | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Brussels sprouts | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Cabbage | — | 1–2 weeks | Refrigerate at 40°F (4°C) or below |
| Carrots, parsnips | — | 2–3 weeks | Refrigerate at 40°F (4°C) or below |
| Cauliflower | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Celery | — | 1–2 weeks | Refrigerate at 40°F (4°C) or below |
| Celery root | — | 1 week | Refrigerate at 40°F (4°C) or below |
| Cherry tomatoes | — | 5 days | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Chives | — | 2–3 weeks | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Cilantro | — | 2–3 weeks | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Corn on the cob | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Cucumbers | — | 4–6 days | Refrigerate at 40°F (4°C) or below |
| Edamame (fresh) | — | 4–5 days | Refrigerate at 40°F (4°C) or below |
| Eggplant | — | 4–7 days | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Garlic (vegetables) | — | 3–14 days | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Ginger root | — | 2–3 weeks | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Greens | — | 1–4 days | Refrigerate at 40°F (4°C) or below |
| Herbs (vegetables) | — | 7–10 days | Refrigerate at 40°F (4°C) or below |
| Hot peppers | — | 1 week | Refrigerate at 40°F (4°C) or below |
| Jicama (fresh) | — | 2–3 weeks | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Kale | — | 3–5 days | Refrigerate at 40°F (4°C) or below |
| Kimchi | — | 6–12 months | Refrigerate at 40°F (4°C) or below |
| Kohlrabi | — | 1 week | Refrigerate at 40°F (4°C) or below |
| Leeks | — | 1–2 weeks | Refrigerate at 40°F (4°C) or below |
| Lemongrass | — | 7–9 days | Refrigerate at 40°F (4°C) or below |
| Lettuce (iceberg, romaine) | — | 1–2 weeks | Refrigerate at 40°F (4°C) or below |
| Lettuce (leaf, spinach) | — | 3–7 days | Refrigerate at 40°F (4°C) or below |
| Marinated vegetables (in oil) | — | 3–4 days | Refrigerate at 40°F (4°C) or below |
| Mint | — | 2–3 weeks | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Mushrooms (vegetables) | — | 3–7 days | Refrigerate at 40°F (4°C) or below |
| Okra | — | 2–3 days | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Onions (spring or green) | — | 1 week | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Onions (yellow, white, red, etc.) | — | 2 months | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Oregano | — | 2–3 weeks | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Parsley (fresh) | — | 2–3 days | Refrigerate at 40°F (4°C) or below |
| Peppers | — | 4–14 days | Refrigerate at 40°F (4°C) or below |
| Potatoes (vegetables) | — | 1–2 weeks | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Pumpkins | — | 3–5 months | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Radicchio | — | 2–3 weeks | Refrigerate at 40°F (4°C) or below |
| Radishes | — | 10–14 days | Refrigerate at 40°F (4°C) or below |
| Rhubarb | — | 3–7 days | Refrigerate at 40°F (4°C) or below |
| Rosemary | — | 2–3 weeks | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Rutabagas | — | 2–3 weeks | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Spaghetti squash (cut) | — | 4–5 days | Refrigerate at 40°F (4°C) or below |
| Spaghetti squash (whole) | — | 1–2 weeks | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Squash (summer and zucchini) | — | 4–5 days | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Squash (winter) | — | 1–3 months | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Swiss chard | — | 1–2 weeks | Refrigerate at 40°F (4°C) or below |
| Tamarind | — | 6 months | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Taro | — | 2–3 days | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Thyme | — | 2–3 weeks | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Tomatoes | — | Until ripe, then refrigerate | Cool, dry pantry away from heat and light |
| Turnips | — | 2 weeks | Refrigerate at 40°F (4°C) or below |
| Yams/sweet potatoes | — | 2–3 weeks | Cool, dry pantry away from heat and light |
| Yuca/cassava | — | 3 days | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Zucchini (fresh, whole) | — | 1 week | Refrigerate at 40°F (4°C) or below |
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