Carrots, parsnips keep about 2–3 weeks in the fridge at 40°F (4°C) or below, counting from the day you bought them. Frozen, they keep about 10–12 months.
That's the longest window published for Carrots, parsnips — sealed in the fridge is its best case.
| Situation | Keeps for |
|---|---|
| Unopened · fridge | 2–3 weeks |
| Freezer | 10–12 months |
Air and warmth are what shorten an opened item's life — the right container buys back the days the packaging gives up once the seal's broken.
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About 2–3 weeks at 40°F (4°C) or below, according to USDA FoodKeeper v128. That window runs from the day you bought it — FoodKeeper publishes no separate after-opening figure for this one.
Yes — keep Carrots, parsnips at 40°F (4°C) or below. Refrigerate at 40°F (4°C) or below.
Look for: Sliminess or a wet film; Mould or dark mushy spots; Limp, shrivelled, or yellowing leaves; An off or sour smell. Those are the general signs for vegetables — USDA FoodKeeper v128 publishes no spoilage note for Carrots, parsnips specifically. Never taste something to test it — when in doubt, throw it out.
Yes — USDA FoodKeeper v128 gives about 10–12 months in the freezer at 0°F (−18°C). Frozen food stays safe indefinitely; that window is about quality, not safety.