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Broccoli: 1–2 weeks in the fridge. Store in a perforated bag or loosely wrapped.
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Carrots: 3–4 weeks in the fridge. Keep them in the crisper drawer in a plastic bag.
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Cucumbers: 1 week in the fridge. Wrap in paper towel and keep in a sealed container.
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Lettuce: 7–10 days in the fridge. Wash and dry before storing in a produce bag.
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Garlic: 3–6 months at room temperature. Store in a dark, dry, and cool place.
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Onions: 2–3 months at room temperature. Keep them dry and ventilated—never in plastic.
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Potatoes: 3–5 weeks in the pantry. Store in a cool, dark spot away from onions.
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String Beans: 3–5 days in the fridge. Keep dry in a breathable bag.
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Mushrooms: 7–10 days in the fridge. Store in a paper bag—not plastic—to prevent sogginess.
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Zucchini: 7–10 days in the fridge. Store in the crisper drawer.
Tips for Maximizing Freshness
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Don’t wash produce until you’re ready to eat it, especially berries and greens—they last longer dry.
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Use breathable storage containers or produce-saving bags to prevent premature spoilage.
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Keep ethylene-producing fruits (like bananas and apples) away from sensitive items like lettuce or cucumbers.
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Plan meals around what spoils first—use berries and leafy greens early in the week, and save carrots or apples for later.
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Refrigerate or freeze excess produce to extend life once ripened.
Conclusion
Knowing how long your fresh produce actually lasts is a game-changer in the kitchen. It helps you shop with purpose, store with strategy, and waste less food (and money). With this guide, you’ll be better equipped to keep your produce fresher, longer, and ensure more of it ends up on your plate instead of in the trash.
Stick this chart on your fridge, and let your next trip to the grocery store be smarter than ever!
