The longest-lasting vegetables are carrots (8 months in a cool and moist place), potatoes (6 months), and cabbage (5 months). Turnips, rutabagas, onions, and parsnips last 4 months.
Dry beans can last for up to a year. Onions and potatoes can last up to 8 months; peppers, carrots, and sweet potatoes up to six months. When storing vegetables, it is important to make sure they are in the proper place, with the right conditions (temperature, humidity, etc.). This varies for each vegetable, but all will keep longest at their optimal conditions. Other options that would ensure vegetables last even longer than their natural shelf life are canning and freezing for future use.
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