How long can you store certain vegatables?

The storage life of vegetables varies depending on the type of vegetable and the storage conditions. Here are some general guidelines for how long you can store certain vegetables:

Refrigerator (32-40°F)

- Asparagus: 3-5 days

- Beans, green: 3-5 days

- Beets, with greens: 2-3 weeks

- Broccoli: 3-5 days

- Brussels sprouts: 1-2 weeks

- Cabbage, green: 2-3 weeks

- Carrots, with tops: 2-3 weeks

- Cauliflower: 1-2 weeks

- Celery: 2-3 weeks

- Corn, fresh: 1-2 days

- Cucumbers: 3-5 days

- Eggplant: 5-7 days

- Garlic: 2-3 months

- Greens, mixed: 3-5 days

- Kale: 3-5 days

- Lettuce: 1-2 weeks

- Mushrooms: 3-5 days

- Onions, dry: 2-3 months

- Peas, fresh: 1-2 weeks

- Peppers, bell: 1-2 weeks

- Potatoes, white: 2-3 months

- Radishes: 2-3 weeks

- Rutabagas: 1-2 months

- Spinach: 3-5 days

- Squash, summer: 3-5 days

- Squash, winter: 1-2 months

- Tomatoes, ripe: 1-2 days

- Zucchini: 3-5 days

Cool, dark place (50-60°F)

- Onions, green: 1-2 weeks

- Potatoes, sweet: 2-3 weeks

- Pumpkins: 1-2 months

Room temperature

- Tomatoes, unripe: 2-3 days

It's important to note that these storage times are just guidelines and can vary depending on the individual vegetable and storage conditions. Always inspect vegetables for signs of spoilage before consuming.