All About Negi
Your complete guide to negi - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Negi Last?
Storage times and freshness tips for negi 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.
Whole, raw in refrigerator1-2 weeks
Signs of Spoilage
Yellowing or browning of green tops, sliminess on the white stalk, softness or mushiness, black spots or fuzzy mold, strong off-odor.
How to Check
Visually inspect for discoloration (yellow/brown), black spots, or fuzzy growth. Check for a glossy, slimy film on the white part. Gently squeeze the stalk; it should feel firm and crisp, not soft or squishy. Smell for any strong, sour, or unpleasant odors; fresh negi has a mild, oniony scent.
Storage Tips
To maximize freshness, wrap the negi loosely in a damp paper towel, then place it in a perforated plastic bag or a loosely sealed bag in the crisper drawer. Avoid washing until just before use, as moisture can accelerate spoilage.
Cut/chopped, raw in refrigerator3-5 days
Signs of Spoilage
Drying out or shriveling on cut edges, browning/yellowing of cut surfaces, loss of crispness, sliminess, strong off-odor, visible mold.
How to Check
Visually check for dried, shriveled edges or browning on the cut surfaces. Look for a wet or slimy appearance. Touch to see if it's overly limp or slimy. Smell for any sour or strong, unpleasant odors.
Storage Tips
Store cut negi in an airtight container or a sealed plastic bag to minimize air exposure and prevent drying out. Use as quickly as possible for best flavor and texture.
Frozen (chopped/sliced)6-8 months
Signs of Spoilage
Significant freezer burn (dry, discolored spots), excessive ice crystals, or a noticeable loss of flavor and texture quality. While still safe, quality degrades over time.
How to Check
Visually inspect for signs of severe freezer burn, which will appear as dry, white or grayish patches. While not a safety issue, it indicates a loss of quality. The negi should still have a faint, fresh oniony smell when thawed or cooked.
Storage Tips
Wash and trim negi, then chop or slice into desired sizes. For best quality and to preserve color, especially for the green parts, blanching for 1-2 minutes in boiling water followed by an ice bath is recommended before freezing. Drain very well and pat dry. Spread the pieces in a single layer on a baking sheet to freeze individually, then transfer to an airtight freezer bag or container. Label with the date. Frozen negi can be added directly to cooked dishes without thawing; expect a softer texture than fresh.