All About Green peas
Your complete guide to green peas - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Green peas Last?
Storage times and freshness tips for green peas in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
cooked in fridge3-4 days
Signs of Spoilage
Slimy texture, sour or unpleasant odor, visible mold, or discoloration. The peas may also feel excessively soft or mushy.
How to Check
Visually inspect for any mold or unusual color changes. Use a sniff test – cooked peas should have a mild, pleasant aroma. Any sour, musty, or 'off' smell indicates spoilage. Touch test for sliminess.
Storage Tips
Cool cooked peas quickly (within 2 hours) and store in an airtight container in the refrigerator to prevent bacterial growth and absorb odors. Reheat thoroughly to an internal temperature of 165°F (74°C) if consuming leftovers.
raw fresh (in pod or shelled) in fridge3-5 days
Signs of Spoilage
Pods or peas appear shriveled, discolored (yellowish or brown spots), feel slimy or mushy, develop a sour or musty odor, or show visible mold growth.
How to Check
Visually inspect for vibrant green color and plumpness. Feel for firm texture; avoid any that are soft, slimy, or sticky. A sniff test should reveal a fresh, slightly sweet, earthy aroma. Any off-smell indicates spoilage.
Storage Tips
Store unwashed in a perforated plastic bag or a breathable container in the crisper drawer. Washing them before storage can accelerate spoilage. Shell just before use for best freshness.
frozen (unopened or opened bag) in freezer6-12 months (for best quality)
Signs of Spoilage
Excessive ice crystals (beyond a light coating) or freezer burn (peas appear shriveled, dry, and discolored, often grayish-brown), a strong off-odor, or a significantly altered texture after thawing (very mushy or extremely hard). While still safe to eat beyond 12 months, quality (flavor and texture) will significantly decline.
How to Check
Visually inspect for minimal ice and good color. If you see large ice clumps or significant discoloration, quality has degraded. A sniff test of thawed peas should yield a fresh, slightly sweet scent. Any sour or 'off' smell means discard.
Storage Tips
Keep the bag tightly sealed to prevent freezer burn. If the original bag is opened, press out as much air as possible and seal with a clip, or transfer to an airtight freezer bag or container. Maintain a consistent freezer temperature of 0°F (-18°C) or lower.
canned (unopened) in pantry1-2 years beyond 'best by' date (for quality)
Signs of Spoilage
Bulging, leaking, rusting, or severely dented cans are signs of potential spoilage and should be discarded immediately without opening. After opening, an off-odor, mold, or unusual discoloration indicates spoilage.
How to Check
Visually inspect the can for any damage. Do not open or consume contents from compromised cans. Canned goods are shelf-stable, but quality degrades over time. Check the 'best by' or 'expiration' date for optimal flavor and texture.
Storage Tips
Store in a cool, dry, dark place away from direct sunlight and heat sources. While safe for an extended period, consuming within the 'best by' date ensures the best taste and texture.
canned (opened) in fridge3-4 days
Signs of Spoilage
Cloudiness or sliminess in the liquid, a sour or fermented smell, visible mold growth, or a change in pea texture (becoming overly soft or mushy).
How to Check
Transfer peas and their liquid to a clean, airtight container (glass or plastic). Do not store in the opened can. Visually check for clear liquid and firm peas. A sniff test should reveal a neutral or slightly briny smell. Any off-smell means discard.
Storage Tips
Always transfer opened canned goods to a non-reactive, airtight container. Storing them in the original can, even in the fridge, can lead to a metallic taste and quicker spoilage due to oxidation.