Found a couple of carrots that look iffy, and not sure if they’re still okay to use? How do you tell if carrots are bad?

Here’s a list of all spoilage signs of carrots and when to toss these root vegetables.

• Mold & rot
• Softening
• Off smell
• Cooked carrots
• Baby carrots

Short Answer

You should discard a carrot if it has large black spots (black rot), is visibly moldy, smells off, or is super soft or even slimy. If the carrot is shredded or cooked, look for mold and toss any leftovers refrigerated for more than 4 to 5 days.

That’s the short version. Now, let’s talk about the spoilage signs one by one.

White Mold and Black Rot

If a large part of your carrot is moldy or rotten, it’s obvious that you should toss it. But what if there’s only a small area that’s black or covered in fuzzy mold?

If that’s the case, you can cut off the affected area and at least one inch around the moldy spot, according to the Cleveland Clinic. The idea here is to “try and get as much of the spores and contaminants as you can,” says Dr. Craggs-Dino, cited in the linked article. The USDA also confirms that cutting off a firm vegetable’s moldy area is okay.

The reasoning here is simple: mold doesn’t spread nearly as quickly in low-moisture food products as in high-moisture ones. That’s why we toss moldy heavy cream or yogurt with green spots on the surface.

Soft Texture

Like most fruits and veggies, carrots stored for a prolonged period lose water content. That makes them soften, wrinkle, and even shrivel.

Of course, a carrot that’s slightly on the softer side is still okay to use. But if things get out of control, like in the photo above, it’s probably best to toss them.

Sometimes, the softening of the carrot is paired with it becoming slimy or gooey. If that’s the case, definitely discard the root veggie.

To ensure your carrots stay nice and crisp for as long as possible, follow proper storage practices for carrots.

Off Smell

A carrot smelling funky isn’t something you find often, but if yours gives off a bad smell, it’s most likely gone bad, and you should toss it.

Cooked Carrots Spoilage Signs

The most common spoilage sign for cooked carrots is mold, which typically starts to show up after 5 to 7 days of refrigeration. That’s why you should use or freeze your cooked carrots and any cooked dishes within 3 to 4 days.

If your cooked carrots have been refrigerated for more than 5 days, I suggest you toss them no matter if they still look okay or not. The first signs of mold are almost impossible to notice, so it’s better to be safe than sorry.

Baby Carrots White Film

If your baby carrots are covered with a white film, they’re still safe to eat. That film or blush is simply a thin layer of dehydrated carrot, and it forms after prolonged air exposure, which quickly dries out the skin.

The same doesn’t happen as easily to regular-sized carrots because they’re mature, and their skin is much better at protecting them against dehydration.

The post How to Tell If Carrots Are Bad? [4 Signs of Spoilage] appeared first on Does It Go Bad?.

Got leftover chia pudding and wondering if it’s still safe to eat? How long does chia pudding last, actually?

Here’s a short primer on the shelf life, storage practices, and spoilage signs of chia pudding.

• Shelf life
• Spoilage
• Freezing

How Long Does Chia Pudding Last?

Chia pudding lasts for 5 to 7 days stored in an airtight container in the fridge. Make sure the container is always sealed tight, and always use clean spoons for scooping.

If that’s not long enough, you can freeze extra chia pudding.

That storage period stays true pretty much no matter which recipe you go with and whether you use dairy milk, almond milk, oat milk, or water to make the pudding.

Of course, if you’re topping your chia pudding with fresh fruit (or anything else, for that matter), that topping might lose quality sooner. If so, consider making the pudding plain and adding any extras only before serving.

Finally, if those 5 to 7 days seem like a long period, you can go with the standard leftovers storage advice that suggests using any perishable leftovers within 3 to 4 days.

Now, let’s say your chia pudding has been in the fridge for the past five days, and you want to ensure it’s okay to eat. How do you go about that?

Spoilage Signs

Use your senses to tell if your chia pudding is safe to eat. Toss the chia dessert if it’s moldy, its color has changed, it smells funky, the texture is altered, or it tastes off. Do the same if it’s been in the fridge for over a week.

There’s no rocket science here. If you see, smell, or taste anything odd or funny, it’s better to play it safe and discard the pudding.

Can you Freeze Chia Pudding?

You can freeze chia pudding in portion-sized containers. Prep the pudding as usual, then divide it into individual containers if you have everything in a single one. Finally, place the containers in the freezer.

This way, whenever you crave chia pudding, you transfer a single container from the freezer to the fridge and have the pudding nice and thawed the following day. All that’s left is to give it a good stir, and it’s ready for you to eat.

The only downside of freezing chia pudding is that any fresh fruit you add as topping will turn soft and watery after thawing.

So, if you don’t find defrosted fruit palatable (I definitely don’t), freeze only the pudding and add fresh fruit before serving. Your taste buds will thank you.

The post How Long Does Chia Pudding Last? [2 Minute Primer] appeared first on Does It Go Bad?.

Ever picked up a bell pepper and questioned its freshness? How do you tell if a bell pepper is bad?

Let’s go through the key indicators of a past-its-prime pepper.

• Mold and black spots
• Softening
• Off smell
• Discoloration

Short Answer

Discard bell peppers that are slimy, super soft and wrinkly, smell funny, or have large patches of mold on the surface. However, if your pepper has only a few soft spots, you can cut them away. Similarly, if there’s a small moldy patch, cut it out, making sure to remove at least an inch around the affected area.

That’s the short version if you’re in a hurry.

Now, let’s talk about the details.

Mold and Black Spots

A bell pepper covered in mold is obviously no good. But more often than not, there are only a few small moldy patches, and the rest of the pepper is fine.

If that’s the case, you can still use the good parts of the pepper. That’s because, according to the USDA, you can cut off small mold spots from firm veggies, such as bell peppers.

(The same is true, e.g., for carrots with minor moldy areas, but it isn’t true for softer veggies, like tomatoes.)

As usual with veggies starting to turn, things aren’t cut and dry. You’re the one to decide if that bell pepper with a couple of black (or white or other) spots is worth using.

For me, as long as the black spots are small and there aren’t more than 3 to 5 of them, I cut them off and use the rest of the pepper. But if rot is starting to take over, I toss the veggie.

Finally, if your bell pepper is already cut up and you notice mold anywhere in the container, throw out the peppers. There’s no way of telling if other parts of the pepper haven’t been affected.

Softening

A bell pepper that’s slimy, covered in wrinkles, and super soft to the touch is way past its prime, and I recommend you discard it. But a pepper slightly on the softer side or with a couple of wrinkles or soft spots is still okay to use.

Losing firmness is typical for fruits and veggies you store for extended periods. Bell peppers last about 2 weeks if you refrigerate them, so you should notice that yours start to soften after 7 to 10 days.

If any area is more affected than the rest, as is the case with sunken spots, you can cut it off and use the rest.

Last but not least, soft bell peppers work much better in cooked dishes than in raw ones. The lack of crunch and less-than-ideal texture will be easily noticeable in a salad, but you won’t notice a thing in lecso or ratatouille.

Off Smell

It’s not a common occurrence for whole bell peppers, but if yours smell funny, it’s best to toss them.

For cut-up bell peppers, especially ones that have been sitting in the fridge for a few days already, give them a good whiff. Look (sniff?) for mold or any other signs of decay, and toss the peppers if you notice any.

Discoloration is Usually Okay

Sometimes, a bell pepper has a darkened patch (that’s not moldy or rotten spot) or is half green and half yellow (or any other mix of colors). That’s normal and nothing to be worried about.

The post How to Tell if Bell Peppers Are Bad? [3 Main Spoilage Signs] appeared first on Does It Go Bad?.

Bought ghee for the first time and not sure whether you should place it in the fridge? Do you refrigerate ghee?

This article covers everything you need to know about storing ghee. Jump to what you want to learn about:

• Is refrigeration necessary?
• Storage practices
• Freezing

Does Ghee Need to be Refrigerated?

You don’t need to refrigerate ghee because you can (store ghee at room temperature for 12+ months). But if you live in a hot climate or want it to retain best quality for as long as possible, you should store it in the fridge.

Ghee is, put simply, butter that’s been slow-cooked. That slow cooking removes moisture and milk proteins from the batter, making it a shelf-stable product.

(That’s why ghee lasts longer than butter and is more similar in storage time to Crisco or lard.)

That said, refrigeration helps this dairy product maintain quality longer and extends ghee’s shelf life even further.

How to Store Ghee

Store ghee sealed tightly and in a cool, dark and dry place, away from direct sunlight and heat sources. Stored this way, it’ll easily last beyond the date printed on the label.

And if you need the dairy product to last months longer, transfer it to the refrigerator. That’ll give an extra 6+ months of storage time.

Finally, if you have a ton of ghee on hand and know it’ll sit around for months, you can freeze it to free up some space in the fridge.

(We’ll cover how to freeze ghee later in the article.)

One thing to remember is that fat-based products lose quality more quickly in warm temperatures. That’s true for vegetable oil, coconut oil, or any other oil. So, moving your ghee jar to the fridge is the way to go if you live in a hot climate or it’s the middle of the summer.

Now, you might be wondering if there are any differences if you’re working with homemade ghee. Let’s talk about that.

Homemade vs. Store-bought

Homemade ghee retains quality for about 3 to 4 months if stored at room temperature and for up to a year if refrigerated. That means you don’t have to put it in the fridge if you use the contents of the jar within a few months.

The main difference between homemade and store-bought ghee is that the latter has all the milk proteins removed, making it more stable and lasting longer. But that last bit of milk solids that remains in homemade ghee doesn’t make it super prone to going rancid at room temperature. It only limits ghee’s shelf life to a few months in such conditions.

In other words, you can store homemade ghee at room temperature, but refrigerating it is a better option if you want it to retain quality for more than half a year.

Knowing that, let’s talk about freezing.

Can You Freeze Ghee?

Freezing ghee is a great idea if you have an excess you won’t use anytime soon. Otherwise, it’s probably not worth it as ghee has a pretty long shelf life, even if it’s homemade.

But if you want to freeze ghee, for instance, to free up some space in the fridge, here’s how:

1. Portion. Portion the fat in a way that makes sense in your circumstances. For example, if you only use ghee occasionally, go with several smaller portions and make each one enough for the next month or so. Or if you have a metric ton of ghee to freeze, cut it up into smaller blocks. Make sure each portion is wrapped or sealed tightly to avoid freezer burn.
2. Pack. Grab some freezer bags or resealable containers and package the portioned ghee. Make sure each one is sealed tightly to avoid freezer burn. If you’re using glass containers, ensure they’re safe to use in the freezer.
3. Label and name. If there’s a slim chance you won’t know what’s in this bag or container in a few months, label it. I often ignore this advice and end up with freezer bags with who-knows-whats-inside, and it’s never fun. Do as I tell, not as I do.
4. Throw everything in the freezer.

That’s it. When you’re ready, defrost ghee overnight in the fridge.

The post Does Ghee Need to be Refrigerated? [All About Storing Ghee] appeared first on Does It Go Bad?.

Got a celery stalk sitting in the fridge for a few days already and not sure if it’s still okay to use? How do you tell if celery is bad, exactly?

Telling whether your whole celery or celery sticks are still edible isn’t rocket science, but there are a few things you need to remember.

Let’s talk about celery spoilage.

How to Tell if Celery is Bad?

Discard celery if the stalk has changed its color and is yellow, brown, or has large black spots. Toss it if the celery is moldy, slimy, or feels wet to the touch. If your celery stalk is starting to go limp, or the leaves are dry or slimy, it’s your last chance to use it.

That’s celery spoilage 101.

Now, let’s talk about each one in more detail, starting with firmness of the stalk or rib, as it’s the primary indicator of quality for celery.

Softening, Slime, and Water-Soaked Spots

Celery becomes soft and bendable over time due to water loss. It’ll take longer if you store it in the vegetable drawer, but it’ll happen eventually. And if it gets to the point that the celery stalk is mushy, slimy, or water-soaked, it feels rubbery, or there are many soft spots, it’s time to toss it.

(Read our guide on storing celery to learn how to prevent that from happening.)

As usual with soft veggies, it’s up to you to decide whether your celery is done for or salvageable. If it’s developed slime, it’s gone, but if it’s only “kinda soft,” it can still work in a couple of settings.

Let’s talk about limp celery.

Limp Celery

If your raw celery has lost some of its crispness, meaning it’s a bit limp but not super soft (and useless), it’s still usable. In other words, you can eat limp celery.

For starters, you can revive it by submerging celery sticks in water with ice cubes for 1 to 2 hours. That will help it regain some of its crisp texture, but don’t expect miracles.

(The same method works for reviving old lettuce.)

Now, your bendable celery still works okay in all sorts of cooked dishes (think soups), smoothies, or processed to make celery juice. In those, you can hardly tell the difference between a fresh celery stalk and one that’s old and limp. So go cut it up and make that vegetable soup or green smoothie.

(Speaking of going limp, read our article on how long celery lasts to learn about the shelf life of celery.)

Mold

Too much moisture around often results in celery growing mold, and mold means your celery has gone bad. Of course, if only a single rib has some fuzzy mold growing and the rest is fine, you can cut off that rib and use the rest. But if the moldy area is quite large and affects many ribs, it’s time to let the veggie go.

Mold growth is also how cooked celery goes bad. So, if you store your cooked celery in an airtight container, check it for mold before reheating.

Discoloration

Fresh celery stalks are usually light green and full of color. Over time, the veggie loses its brightness and becomes a bit pale. That old celery is still okay to use, but the overall quality might not be that great.

But if the color change is more pronounced, meaning your celery has become yellow (both celery leaves and the ribs are yellow), and especially if it has browned due to bacterial soft rot, you should toss it.

(Yellowing celery is fine to use, the same way yellowing broccoli is okay to use.)

Fortunately, it’s usually easy to tell by the looks if that celery stalk is slightly older but okay to use or a prime candidate for the compost pile.

Of course, there might be some damaged, bruised, discolored, or woody areas on otherwise perfectly fine ribs. That’s normal, and you just peel those off and use the rest.

The post How to Tell if Celery is Bad? [3 Spoilage Signs] appeared first on Does It Go Bad?.

Bought celery root (or celeriac) for the first time and wondering how to store it or how long will it keep? How long does celery root last?

Here’s a handy guide that covers everything you need to know about celery root, including its shelf life, ideal storage conditions, and how to tell if it’s bad.

• Shelf life
• Spoilage
• Storage

How Long Does Celery Root Last?

Whole celery root lasts 2 to 4 weeks in the crisper drawer or 4 to 7 days if you store it in the pantry. Once you cut it up, celeriac keeps for about 4 to 7 days in an airtight container in the fridge.

The typical advice is to use up celery root within about two weeks, which is similar to the shelf life of carrots and how long celery lasts.

But the reality is that celeriac is a root vegetable with a tough outer skin that helps it last quite a while. That means it can retain quality for even 3 to 4 months if stored at a low temperature and under moist conditions, according to the University of Florida.

Of course, you can’t expect your celery root to always stay fine for those 3 to 4 months. But 2 to 4 weeks is a reasonable storage period if you do everything right.

(More on that in the storage section.)

As for leaving celery root at room temperature, it doesn’t wilt as quickly as celery, and it can retain decent quality for up to a week if stored in a cool and dry place. So if you have a plan for using the veggie and you’re short on fridge real estate, putting it in the pantry for a few days is an option.

Cut Celery Root

Cut celery root retains quality for up to a week if stored in the fridge. Place the cut celeriac in an airtight container or plastic bag, and refrigerate promptly after cutting. Also, ensure you’re using a clean knife when cutting so you don’t cross-contaminate the veggie and make it go bad sooner.

Most cut veggies keep for only a couple of days, and celery root is one of the few vegetables that keep for longer than the typical 3 to 4 days after cutting. That said, it’s only seven days to figure out how to use your leftover cut celeriac.

How to Tell if Celery Root is Bad?

Celery root is bad if it’s slimy, soft, moldy, or has large dark or rotten areas. Toss it if it gives off a foul smell or is cut up and sitting in the fridge for more than 10 days.

Celeriac is a sturdy root vegetable that doesn’t easily go bad. But it’s not like it’s going to last forever.

Old celery root is typically soft and wrinkled. So while a couple of wrinkles or being a bit on the softer side are okay, at a certain point, the veggie quality becomes bad enough (say, the celery root is slimy) that you toss it. And it’s up to you to choose that point.

The next thing is mold. If there are large patches of fuzzy mold, you toss the veggie. But if there’s only a small area with some fuzzy action, you can simply cut it off when peeling and use the rest. Be reasonable, and don’t go overboard with this, though.

Speaking of mold, toss everything in the container or freezer bag if your cut-up celery has started growing white fuzz.

Next up is darkened flesh. If your celery root has been in storage for longer than a few weeks, chances are it’s developed one of those dark areas. As with mold, it’s okay to cut off those and use the rest, but within reason. That also works for potatoes with dark patches.

As for the funny smell, celeriac doesn’t typically develop an off smell, so if your does, chances are it’s no good.

Last but not least, err on the side of caution and toss the veggie if you’re not sure it’s okay to use.

With that in mind, let’s talk about how to store celeriac.

How to Store Celery Root

For best results, store your celery root in the fridge. Remove the green stalks and leaves if still attached, and place the root in the crisper drawer. A cool basement or a root cellar are also decent options, though celeriac lasts the longest if stored near freezing and in high humidity, says Michigan State University.

When refrigerating celery root, it’s best to place it in the vegetable drawer, the most humid place in the fridge. If that’s not an option, put the veggie into a plastic bag to help it retain moisture for longer. The goal is to keep the relative humidity of the storage spot high, which is optimal for celeriac.

When choosing a storage spot, make sure celeriac doesn’t sit near ethylene gas producers such as apples, as it’s slightly sensitive to the gas.

Also, you can freeze celery root after peeling it, cutting it up, blanching it in boiling water for a few minutes, and chilling it in ice water for about as long.

As for cooked celery, let it cool to about room temperature (for no longer than 2 hours), and then place it in the fridge, sealed tightly. Stored that way, cook celery will keep for 3 to 4 days.

The post How Long Does Celery Root (Celeriac) Last? appeared first on Does It Go Bad?.

Bought kohlrabi for the first time and not sure how long will it keep? How long does kohlrabi last?

Here’s a short kohlrabi primer. In it, we go through the shelf life, spoilage signs, and storing kohlrabi at home.

Let’s dive right in.

• Shelf life
• Spoilage
• Storage

How Long Does Kohlrabi Last?

Kohlrabi will last for up to two months in the fridge. Place the kohlrabi in the crisper drawer or a ventilated plastic bag and cut off the leaves before refrigeration. Cut kohlrabi keeps for 4 to 7 days in an airtight container or freezer bag in the fridge.

If you leave kohlrabi bulbs at room temperature, they will retain quality for 4 to 7 days before they start to soften, and their quality quickly declines.

Kohlrabi is a member of the cabbage family, but it lasts longer than cabbage. It keeps longer than celery root lasts, and its storage time is more similar to the shelf life of beets.

If you don’t cut off the tops, kohlrabi won’t last as long. The storage time will be closer to 2 to 4 weeks tops.

To ensure your kohlrabi lasts as long as possible, choose firm and heavy bulbs with no bruises or cracks, advises South Dakota State University.

Knowing that, let’s talk about spoilage signs.

How to Tell if Kohlrabi is Bad?

Discard kohlrabi bulb that’s soft, squishy, or slimy, or has large brown or black spots. Also, throw out kohlrabi that’s moldy or smelling off, or cooked kohlrabi that’s been in the fridge for more than four days.

That’s kohlrabi spoilage 101.

The rules here are pretty simple, and they shouldn’t come as a surprise if you know a thing or two about spoilage of veggies.

We usually throw out squishy and slimy produce as their quality is too bad for consumption. Kohlrabi should have a crunchy texture when eaten raw, not a mushy one.

We also toss kohlrabi bulbs with large discolored spots or one that smells funky.

(You can cut off minor bruises and cracks, but if the damaged area is like one-third of the veggie, it’s time to let it go.)

Finally, moldy kohlrabi is not good. Again, you can discard small patches of fuzzy mold (and some extra), but if the white fuzz is the size of your thumb, that bulb is done for.

Next up, let’s talk about kohlrabi storage.

How to Store Kohlrabi

Remove the leaves on top and refrigerate the bulb in a perforated plastic bag to keep kohlrabi fresh. Stored this way, it’ll keep in good quality for 1 to 2 months.

First off, if your fresh kohlrabi comes with the leaves attached, you should cut them off. You can discard them or store them wrapped in moist paper towels in a plastic bag for a couple of days.

Cutting of greens is a common storage practice. You do the same when storing beets or before putting fresh carrots in the fridge.

Second, according to the University of Illinois, kohlrabi prefers a cold and humid environment. That’s why the crisper drawer is the best storage spot.

But if your vegetable drawer is full, you can store it elsewhere in the fridge. You just need to let it breathe without quickly drying it out. That’s why a plastic bag with some holes works wonders.

The post How Long Does Kohlrabi Last and How to Tell It’s Bad? appeared first on Does It Go Bad?.

Got a bunch of kale on hand and wondering if it’s still okay to eat? How do you tell if kale is bad?

Knowing whether your kale is okay to use or not isn’t rocket science, but there are a couple of things to remember. And that’s what we cover in this article.

Let’s jump right in.

• Short Answer
• Slime
• Discoloration
• Mold
• Off Smell
• Quick-Use Ideas

How to Tell if Kale is Bad?

Toss your kale if the leaves are slimy or discolored, it has an unpleasant smell, or it’s moldy. Slightly wilted leaves and ones that are pale green or starting yellowing are okay to use, but those are sure signs your kale will spoil soon.

That’s the kale spoilage 101. Now, let’s dive into the details.

Slimy Leaves

Slimy kale is the most common way kale goes bad. The leaves wilt, then darken, become slippery, and end up wet and slimy. If your kale has gotten to that point, toss it. But if there are only a couple of slimy leaves here and there, you can cull them and use what’s left.

The process described above starts with the kale leaves losing their crispness (or, simply put, wilting) after about 4 to 7 days of storage.

(Here’s our article on the shelf life of kale, if you’re interested in how long kale stays fresh.)

Now, wilted kale is still perfectly fine to use but not the best option for a salad. That’s why I listed a couple of easy ways to use leftover old kale near the end of this article.

(Speaking of wilting, you can revive wilted kale by submerging it in ice water for 30 to 60 minutes. It won’t magically transform it into fresh kale, but it’ll help if you’re in a pinch.)

After another day or two, some of those wilted leaves start darkening, and that’s your last chance to discard the bad leaves and use up the rest of the cruciferous vegetable. And if you leave kale for another day or two, you’ll end up with slimy kale that’s no good.

Next up, let’s talk about discoloration.

Discoloration

Like other leafy greens, kale can show all sorts of leaf and stem discolorations, including yellow patches on leaves or black areas on the stem. These show up when the plant is still growing, and these yellow kale leaves and black stems are discarded before the green is packaged. That’s why you rarely see these unless you grow kale on your own.

But if your kale has some yellow patches or holes in the leaves or strange black areas or dots on the stem, toss the veggie. It likely wasn’t sorted properly before it was packaged.

(Kale yellowing isn’t like broccoli yellowing; it’s typically not a result of the leafy green sitting in the fridge for too long.)

Mold

Moldy kale isn’t common, but if your leaves are super wet and there’s no way for them to get rid of excess moisture, you might find some fuzzy action in the bag. If that’s the case, toss the kale altogether, no matter if it’s only a small fuzzy spot or a full-blown mold invasion.

(That’s why leaving your bagged kale half open in the crisper drawer can be a good way to store kale.)

If what you have is cooked kale, always look for mold on the surface before reheating it.

Off Smell

Fresh kale has an earthy aroma that’s fairly unique across plants. So if yours smells nothing like it or has a strong, foul smell, chances are your kale is bad. One caveat here is that kale tends to give off a sulfur-like smell if you overcook it, according to the Michigan State University.

So if your sauteed kale smells like sulfur, it’s because a plant chemical called glucosinolate that it contains has been broken down. That’s normal for cruciferous veggies (like (brussels sprouts)[link how long do brussels sprouts last]) and nothing to be concerned about.

With spoilage signs out of the way, let’s talk about using up that extra kale before it spoils.

What to Do With Kale That’s About to Go Bad?

If your kale will spoil soon, the easiest ways to use leftovers are a green smoothie, sauteed kale, kale chips, or simply adding it to a stir fry, frittata, or a hearty soup. Either will quickly use up your old-but-still-okay kale.

If your kale’s quality is acceptable but nothing more than that, you don’t want to add it to a salad. That’s where the quality issues, like wilting, will be pronounced the most. But nobody will know any better if you choose the right recipe or use.

The easiest and most versatile option is to make a green smoothie. There are thousands of recipes for those online (here’s an example), and you can surely find one for whatever ingredients you have on hand.

Another simple option is to sautee the veggie. All you need is a few garlic cloves, olive oil, and some spices, and you’re off to the races (example recipe). Once cooked, you have a tasty side dish for your next dinner.

Of course, you can also make kale chips, though nobody really likes these. I’ll leave that one up to you.

As for other options, you can often find ways to sneak in some leftover kale. That’s a great option if you’re into stir-fries or cooking a frittata or a veggie soup.

The post How to Tell if Kale Is Bad? [4 Spoilage Signs] appeared first on Does It Go Bad?.

Not sure whether you should refrigerate mayonnaise or not? Does mayo need to be refrigerated?

Here’s everything you need to know about storing mayo, no matter if it’s a mayo jar or packet.

Let’s dive right in.

Does Mayo Need to Be Refrigerated?

You can store unopened mayonnaise at room temperature. Once opened, move the mayonnaise to the fridge and make sure it’s always sealed when not in use.

Unopened commercial mayonnaise is perfectly safe at room temperature. A cool and dry place is all it needs to keep for months (here’s how long mayo lasts).

Once you open the mayonnaise jar, you should refrigerate the leftovers, says the University of Wisconsin. This way, they last much longer than if you’d leave the leftover mayo on the counter. The same is true for most (salad dressings)[link how long do salad dressings last].

Mayonnaise Packets

Mayo packets don’t require refrigeration. They easily retain quality for at least a few months beyond the best-by date printed on the label as long as they aren’t exposed to warm temperatures.

In other words, you can carry them while backpacking or on any other type of long trip, as long as you don’t leave them in the sun for too long. They have a long shelf life, making them perfect candidates for that.

If there’s a mayonnaise packet in your backpack and you’re not sure how long it’s been there, open it up and check its quality before using it. My article on the shelf life and spoilage of mayo covers the spoilage signs in detail, but the short version is that you should give it a whiff and look for separation or mold.

Does Mayo Go Bad if Left Out?

The official USDA recommendation is to toss perishable foods, such as open mayo, if they’ve been left out at room temperature for more than 2 hours. That said, your store-bought mayo probably won’t show any signs of spoilage, such as an off smell or oil separation, even if it sits on the counter for a few days.

My advice is simple: if your mayo has been sitting on the counter for a few hours, it’s probably okay. But if you leave it out overnight or longer, it’s best to assume it’s bad and discard it. Better safe than sorry.

Storage Tips

Here are a couple of things to remember about storing mayo:

• Store unopened commercial mayo in a cool, dry place away from heat sources, or refrigerate it. Always refrigerate homemade mayo.
• Refrigerate opened mayonnaise and seal it tightly. Unlike ketchup or chili sauce, leaving opened mayo at room temperature is a bad idea.
• Use clean utensils when handling mayo. A dirty spoon is the easiest way to cross-contaminate your mayo, accelerate bacterial growth, and make the condiment go bad prematurely. Don’t risk food poisoning.
• Write the opening date on the label if you use mayo only once in a blue moon. It’s the easiest way to track how long the jar has been opened.
• Any dishes with mayo, say your potato salad, should be refrigerated.

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Tossed your fresh leek in the fridge and wondering how much you have before they go bad? How long do leeks last?

Or maybe yours don’t look that great, and you need to know how to tell if they’re still okay to eat.

Sounds familiar? Let’s dive right in.

• In the fridge
• Room temperature
• Cut
• Cooked
• Spoilage signs
• Quick-use ideas

How Long Do Leeks Last?

Whole fresh leeks can last up to two weeks in the crisper drawer in the fridge. Leave the roots attached and the veggie unwashed for best results.

Some sources, like the South Dakota State University Extension, even state that leeks can keep in the fridge for up to a month. But that depends on how fresh the green veggies were when you bought them and how you store your leeks.

Because of that, it’s better to go with a more conservative estimate of about two weeks, which is similar to how long celery lasts and the shelf life of green onions.

(If that’s not enough, you can freeze leeks similar to how I freeze celery.)

To get the longest possible storage time, you should buy the best leeks available in the grocery store or farmers’ market. Here’s how:

• choose firm ones with lots of white and light green coloring
• make sure the green leaves look fresh, and the colors are vibrant
• avoid leeks with withered and yellowing tops
• skip leeks that are limp or look old and dry

What if you can’t quite fit your leeks in the fridge and you’d rather store them in the pantry or on the counter?

On the Counter

Leeks keep for 3 to 5 days at room temperature, depending on storage conditions. They’ll last much longer in a cool basement than in a kitchen cabinet. If you’re not refrigerating leeks, put them in a cool and dry place and use them as soon as possible.

Like almost all veggies, leeks need to sit in a cold environment after harvest. That means leaving them on the counter is only a temporary solution and is okay if you’ll use them in a day or two.

Need to store them for longer? Make some space in your fridge.

Cut Leeks

Cut leeks last about a week in the crisper drawer, while sliced or chopped will keep for up to 5 days in an airtight container or freezer bag in the fridge.

How long cut leeks last depends on how you cut them.

If you just cut the upper third of the edible part because you need some for your chicken stock, the rest will still retain quality for quite a long time, like a week or even longer. But if you slice or chop it for a soup, and it turns out you have leftovers, you only get a few days of good quality before they wilt completely.

Now, what about cooked leeks?

Cooked Leeks

Cooked leeks last for 3 to 4 days in the fridge when sealed tightly. Let them cool to room temperature, then cover or transfer to an airtight container and refrigerate.

(The same is true for blanched leeks, obviously.)

Even though Michigan State University says you should use cooked leeks within two days, I don’t see why leeks should be any different than other cooked leftovers. And that’s why I suggest going with the usual 3 to 4 days of storage.

When letting the leeks cool, remember that the process shouldn’t take more than 2 hours. That’s the 2-hour rule in practice.

How to Tell if Leeks Are Bad?

Discard leeks that are soft, limp, or slimy. Toss ones that are moldy, rotten, and smell bad. These are sure signs that your leeks have seen better days, and you should throw them out.

That’s leeks spoilage 101.

Next, let’s cover some details:

• Softness or sliminess. These are sure signs of moisture loss and prolonged storage. If things get this far, those leeks are no good anymore. Of course, leeks that are a bit wilted are still okay to use, especially in soups and cooked dishes.
• Mold. If there’s any fuzzy action on the surface of your leeks or any salad or cooked dish, it’s time for it to go. Trying to cut off or scoop and discard the mold is a bad idea. Better safe than sorry.
• Rot. Rot isn’t a common scenario, but leeks with black or discolored spots or areas happen. Cut it off and use the rest if only a tiny part of the veggie is spoiled. Discard it otherwise.
• Off smell. Leeks smell like a mild version of an onion. But if yours give off a sharp, biting odor or smell off in any other way, it’s time for them to go.

Besides that, remember that one or two discolored outer layers are normal for leeks that sit in storage for more than a few days. You peel and discard those layers or cut off the dried parts and use the rest. You do the same with brussels sprouts, which I talk about in my piece on the shelf life of brussels sprouts.

Now, what if your leeks are likely to go bad soon, and you’re looking for ways to use them up?

Here are a couple of suggestions.

How to Use Leeks Before They Go Bad?

Here are a few ideas to quickly use up a couple of leeks:

• Leek soup. A simple potato leek soup is the easiest option to use up excess leeks, especially during the colder months. Here’s a recipe to check out.
• Leek kimchi. Are you into Asian cuisine? If so, instead of making or buying another jar of kimchi, try out this leekchi recipe. It might become your favorite use for leeks.
• Braised leeks. Got a couple of spare leeks, butter, chicken stock and some spices? Make these braised leeks to use up a whole bunch of leeks.

Looking for more? Just google a phrase like “leek salad” and find something that looks good and you have the ingredients for.

And if you need to use up a small amount, like half a leak, toss it into your next stock (vegetable or chicken), potato soup, or any other veggie soup.

The post How Long Do Leeks Last and How to Tell if They’re Bad? appeared first on Does It Go Bad?.