MyListResortHow long do onions (spring or green) last?
The estimated quality window for onions (spring or green) is about 1 month in the pantry.
| Pantry | 1 month |
|---|---|
| Refrigerated | 1 week |
| Frozen | 10 to 12 months |
Storage tips
- Keep onions (spring or green) sealed in a cool, dry cupboard to hit the window above.
- Frozen, onions (spring or green) keep about 10 to 12 months, well past the window above.
- Keep it somewhere cool, dark and out of direct sun rather than in the fridge. Cold either dulls the flavour or turns the texture mealy in this one, which is why its window above is a cupboard figure.
- Store fruit and vegetables that give off ethylene, such as apples and bananas, away from those sensitive to it, such as leafy greens and broccoli.
How can you tell if onions (spring or green) have gone bad?
- Sliminess or a mushy, breaking-down texture.
- Mold, or an off smell that was not there when you bought it.
More on produce shelf life and storage.
Common questions
How long do onions (spring or green) last in the pantry?
The estimated quality window for onions (spring or green) is about 1 month in the pantry. The USDA FoodKeeper lists no separate after-opening window for them, so treat this as the storage life and follow the label and official guidance.
How else can you store onions (spring or green)?
Estimated quality windows are about 1 month in the pantry, about 1 week refrigerated, about 10 to 12 months frozen. Storage and handling can shorten them, so follow the label and official guidance.
Track it in your list
The average American family of four throws away about $1,500 of food a year, per the EPA, and most of it is opened items nobody remembered.
Add onions (spring or green) to a MyListResort grocery list and set your own reminder for the window above, free. Or scan its barcode to add it without typing.
Track this for free← All foodsSee how freshness tracking works, read the guide to tracking once-opened food, or see what a shared grocery list does for a household.
Shelf-life windows come from the USDA FoodKeeper, published by the USDA Food Safety and Inspection Service (public domain); we vendor the FSIS FoodKeeper dataset and refresh it in place. These are quality estimates, not food-safety determinations or guarantees: actual condition depends on storage and handling, and harmful bacteria may not have obvious signs. Follow package and official guidance; when in doubt, throw it out. See our food safety notice and terms.