How Long Vegetables Last in Your Refrigerator

How long your vegetables stay fresh depends on the type and how you store them

Different vegetables have different shelf lives because they have different water content, ripeness at purchase, and sensitivity to cold. Leafy greens wilt in three to seven days. Root vegetables like carrots and potatoes last two to four weeks. Tomatoes, peppers, and cucumbers last one to two weeks. Broccoli, cauliflower, and Brussels sprouts last one to two weeks. Mushrooms last three to seven days. The reason matters: knowing why lettuce breaks down faster than cabbage helps you decide where to store each one and whether to prep it now or later.

Storage location inside your refrigerator changes how long vegetables last. The warmest shelf (usually the door) is worst for most vegetables because temperature fluctuates every time you open it. The coldest zone is the back of the bottom shelf, around 32 to 35°F. The crisper drawer sits between, usually around 40°F, and has humidity control that slows water loss. High-humidity drawers work best for leafy greens and broccoli. Low-humidity drawers work best for peppers and tomatoes. If your refrigerator has only one crisper, use the high-humidity setting and store peppers and tomatoes on a regular shelf instead.

Key Takeaways

• Leafy greens last three to seven days; root vegetables last two to four weeks; most other vegetables last one to two weeks, but this varies by type and storage method.
• Store vegetables in the crisper drawer on high humidity for greens and broccoli, or on a regular shelf away from the door for peppers, tomatoes, and cucumbers.
• Wash vegetables only right before eating them, because moisture on the surface speeds decay and mold growth.
• Keep ethylene-producing fruits like apples and avocados away from vegetables, because the gas they release ripens and spoils vegetables faster.
• Check vegetables every two to three days and remove any that show soft spots, mold, or slime, because decay spreads to nearby produce.

Leafy greens and tender herbs: three to seven days

Lettuce, spinach, arugula, kale, and fresh herbs like cilantro and parsley wilt because they lose water through their leaves. Store them unwashed in the crisper drawer on high humidity. If they came in a plastic clamshell, leave them in it—the container traps humidity. If you bought loose greens, wrap them loosely in a paper towel, place the towel in a plastic bag, and seal it loosely. The paper towel absorbs excess moisture that would otherwise pool and cause rot. Do not wash them until you are ready to eat them.

Iceberg and romaine lettuce last longer than delicate greens like butter lettuce or mesclun mix because their leaves are thicker and lose water more slowly. Iceberg can last up to two weeks; butter lettuce lasts five to seven days. Hardy greens like kale and collards last one to two weeks. Herbs are the shortest-lived: cilantro, parsley, and dill last three to five days. Basil is sensitive to cold and should be stored at room temperature in a glass of water, like a bouquet, or wrapped loosely in a paper towel on the counter.

Root vegetables and winter squash: two to four weeks

Carrots, beets, turnips, parsnips, and potatoes are dense and low in water, so they last much longer than leafy vegetables. Store them in the crisper drawer on low humidity or in a plastic bag on the bottom shelf. Do not wash them before storing—soil actually protects them from moisture loss and mold. Wash them only when you are ready to cook. Carrots last three to four weeks. Beets last three to four weeks. Potatoes last two to three weeks in the refrigerator, though they store even longer in a cool, dark pantry (one to two months).

Onions and garlic should not go in the refrigerator at all—they last longer in a cool, dark pantry. If you have already cut an onion or garlic clove, wrap it tightly in plastic wrap and store it in the crisper, where it will last three to five days. Winter squash like butternut and acorn squash do not need refrigeration until you cut them open; whole squash lasts several weeks in a cool pantry. Once cut, wrap the exposed side tightly in plastic wrap and store it in the crisper for three to five days.

Peppers, tomatoes, and cucumbers: one to two weeks

Peppers (bell peppers, hot peppers) last one to two weeks in the crisper drawer on low humidity. They are less sensitive to cold than tomatoes and can handle refrigerator temperature without damage. Store them in a plastic bag to slow water loss. Cucumbers last one week in the crisper on low humidity. They are sensitive to cold below 50°F and can develop soft spots and pitting if stored too long in a very cold refrigerator, so keep them toward the front of the crisper where it is slightly warmer.

Tomatoes are the exception: store them on the counter at room temperature until they are fully ripe, then move them to the refrigerator to slow further ripening. Once refrigerated, they last five to seven days. Cold slows the ripening process and can make the flesh mealy, so refrigerate only when they are as ripe as you want them. If you have bought hard, underripe tomatoes, leave them on the counter for two to three days first. Zucchini and summer squash last three to five days in the crisper on low humidity.

Broccoli, cauliflower, and Brussels sprouts: one to two weeks

These cruciferous vegetables last one to two weeks in the crisper drawer on high humidity. Store them in a plastic bag to trap moisture. Do not cut them into florets before storing—the cut surfaces expose more area to water loss and decay. Keep them whole until you are ready to cook. Broccoli and cauliflower begin to yellow and develop a sulfurous smell when they are past their prime, though they are still safe to eat. Brussels sprouts last slightly longer, up to two weeks, because their leaves are tighter and lose water more slowly.

If you have already cut broccoli or cauliflower into florets, store them in an airtight container in the crisper and use them within three to four days. The cut surfaces will dry out and brown slightly, but this is only cosmetic. Green beans last five to seven days in the crisper on high humidity. Asparagus lasts four to five days if you stand the stems upright in a glass with a little water, like flowers, and cover the tops loosely with a plastic bag.

Mushrooms: three to seven days

Mushrooms are fungi and decay differently than vegetables. They absorb water easily and become slimy if stored in high humidity. Store them in a paper bag (not plastic) in the crisper drawer on low humidity, or on a regular shelf. The paper bag allows air circulation and absorbs excess moisture. Do not wash them before storing. When you are ready to use them, wipe them with a damp paper towel or rinse them quickly under running water and dry them immediately.

Mushrooms last three to seven days depending on how fresh they were when you bought them. Button mushrooms last longer than delicate varieties like oyster or shiitake. If mushrooms develop a dark brown or black color and feel slimy, they have begun to decay and should be discarded. A little surface browning is normal and does not mean they are unsafe.

Keep ethylene-producing fruits away from vegetables

Apples, avocados, bananas, and stone fruits like peaches and plums produce ethylene gas, a plant hormone that ripens nearby produce. Ethylene speeds up the ripening and decay of vegetables, especially leafy greens, broccoli, and cucumbers. Store these fruits in a separate drawer or on a different shelf from vegetables. If your refrigerator has only one crisper, use it for vegetables and store fruit on a regular shelf. This simple separation can add three to five days to the life of your greens.

Tomatoes and peppers are less sensitive to ethylene than leafy greens, so storing them near fruit is less of a problem. However, if you want to slow the ripening of tomatoes, keeping them away from ethylene-producing fruit helps. Potatoes and root vegetables are not affected by ethylene.

When to wash vegetables and how to store them after

Wash vegetables only right before you eat or cook them. Moisture on the surface speeds mold growth and decay. The only exception is if you bought vegetables that are visibly dirty with soil—rinse them and dry them thoroughly before storing. For leafy greens, wash them in a salad spinner, spin them dry, and eat them the same day, or store them in an airtight container with a paper towel to absorb excess moisture.

If you wash and chop vegetables ahead of time (meal prep), store them in airtight containers with a paper towel on the bottom to absorb moisture. They will last two to three days instead of the full shelf life of whole vegetables. Cut surfaces expose more area to bacteria and mold, so prepped vegetables always decay faster. Carrots and celery are exceptions—they can be cut and stored in water in the refrigerator for up to one week.

Signs that vegetables have gone bad

Discard vegetables if they show visible mold (any color), slime or mushiness when you touch them, a strong sour or fermented smell, or significant discoloration beyond normal ripening. Slight browning on lettuce edges or a small soft spot on a pepper does not mean the whole vegetable is unsafe—you can cut away the damaged part and use the rest. However, if mold is present anywhere on the vegetable, discard the whole thing, because mold roots spread through the tissue even where you cannot see them.

Check your crisper drawer every two to three days and remove any vegetables showing decay. Decay spreads quickly to nearby produce, so one bad vegetable can spoil others around it. If you find a vegetable that is starting to go soft or show mold, remove it immediately. This habit takes 30 seconds and can save the rest of your produce.

Frequently Asked Questions

Should I store vegetables in plastic bags or leave them loose in the crisper?

Plastic bags trap humidity, which slows water loss and keeps vegetables fresh longer. However, if moisture pools inside the bag, it speeds mold growth. Use a plastic bag for most vegetables, but poke a few small holes in it to allow air circulation. For mushrooms, use a paper bag instead because they need drier conditions.

Can I store cut vegetables in water to keep them fresh longer?

Yes, but only for certain vegetables. Carrots, celery, and radishes can be cut and stored in a container of water in the refrigerator for up to one week. Change the water every two to three days. This method does not work for leafy greens, mushrooms, or soft vegetables like tomatoes, because they absorb water and become mushy.

Why do vegetables go bad faster in my refrigerator than they do in the store?

Store produce is usually fresher when you buy it and has been stored at optimal temperature and humidity from the moment it was picked. Your refrigerator may be warmer than ideal (above 40°F), or the humidity may be set wrong. Check that your crisper drawers are set to the correct humidity level and that your refrigerator temperature is between 35 and 40°F. Also, store-bought vegetables are often picked slightly underripe, so they have more shelf life ahead of them.

Is it safe to eat vegetables that are slightly wilted or soft?

Wilting and softness mean the vegetable has lost water and is past its peak texture, but it is still safe to eat if there is no mold or slime. Wilted greens can be revived by soaking them in ice water for 15 minutes. Soft vegetables like peppers or cucumbers are best used in cooked dishes (stir-fries, soups) rather than eaten raw. If the vegetable smells sour or fermented, discard it.

Can I freeze vegetables to make them last longer?

Yes, freezing stops decay completely, but it changes texture. Most vegetables become soft and watery when thawed because ice crystals rupture cell walls. Exceptions are vegetables you plan to cook: broccoli, cauliflower, peppers, and green beans freeze well and can be used directly in cooked dishes without thawing. Blanch them (boil for two to three minutes, then ice bath) before freezing to preserve color and texture. Frozen vegetables last three to six months.