how long do vegetables last in the fridge
Most raw vegetables last between 3 days and 3 weeks in the fridge, depending on the type, how fresh they were when you bought them, and how you store them. Leafy greens and cut veggies spoil fastest, while whole carrots, beets, and cabbage can last the longest.
Typical fridge lifespans
- Leafy greens (lettuce, spinach, mixed greens): about 3–7 days; some sturdy greens up to 1 week.
- Broccoli, cauliflower, Brussels sprouts, cabbage: roughly 5–14 days depending on freshness and storage.
- Carrots, beets, parsnips (root veggies, unpeeled): about 2–4 weeks in the crisper.
- Green beans, snap peas: around 3–7 days.
- Cucumbers, zucchini, bell peppers: roughly 5–7 days once refrigerated.
- Mushrooms (whole): about 5–10 days in a paper bag.
Cooked and cut vegetables
- Cooked vegetables usually keep 3–4 days safely in the fridge when stored in a sealed container at or below 40°F (about 4°C).
- Pre-cut or washed salad mixes and chopped veggies typically last 3–5 days before quality drops and food safety becomes a concern.
When to throw vegetables out
- Toss veggies if they smell sour or “off,” feel slimy, develop mold, or are very mushy instead of just slightly wilted.
- Bagged greens should generally be discarded 2 days after opening if they look slimy or have a strong odor, even if the date isn’t past.
Ways to help them last longer
- Store most vegetables in the fridge crisper drawer in breathable bags or containers to keep some humidity but avoid trapped water.
- Keep vegetables away from raw meat and from strong ethylene producers like some fruits to reduce contamination and premature spoilage.
Quick HTML table guide
| Vegetable type | Approx. fridge life | Notes |
|---|---|---|
| Leafy greens (lettuce, spinach) | 3–7 days | Use sooner if bagged or pre- washed. | [3]
| Cruciferous (broccoli, cabbage) | 5–14 days | Keep in crisper, loosely wrapped. | [9][3]
| Root veggies (carrots, beets) | 2–4 weeks | Remove greens; store unpeeled in crisper. | [5][9][3]
| Green beans, snap peas | 3–7 days | Best in ventilated bag. | [9][3]
| Cucumbers, zucchini, peppers | 5–7 days | Avoid excess moisture. | [9][3]
| Mushrooms (whole) | 5–10 days | Store in paper bag, not sealed plastic. | [9]
| Cooked vegetables | 3–4 days | Refrigerate within 2 hours of cooking. | [1][7]
| Cut or prepped veggies | 3–5 days | Keep in airtight container; watch for slime. | [7][3]
