All About Cilantro
Your complete guide to cilantro - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Cilantro Last?
Storage times and freshness tips for cilantro 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.
Frozen (Chopped)3-6 months (for best quality)
Signs of Spoilage
Significant freezer burn (dry, discolored spots), complete loss of vibrant green color, development of off-flavors (though still safe past 6 months, quality declines significantly).
How to Check
Visually inspect: Check for excessive ice crystals or large areas of dry, dull-looking spots, which indicate freezer burn and quality degradation. Smell test: While frozen, it will have less aroma; if thawed and it smells significantly 'off,' stale, or like freezer, quality is compromised. Note that thawed cilantro will be limp and not suitable for fresh garnishes.
Storage Tips
To freeze: Wash and thoroughly dry cilantro. Chop finely. You can freeze it spread flat on a baking sheet and then transfer to an airtight freezer bag, pressing out all air. Another common method is to pack chopped cilantro into ice cube trays, cover with a small amount of water or olive oil, freeze, then transfer the frozen cubes to a freezer bag. Label with the date. Best used in cooked dishes, soups, stews, sauces, or smoothies where its texture is not a primary concern.
Fresh in Refrigerator5-10 days
Signs of Spoilage
Leaves wilting, turning yellow or brown, developing dark spots, becoming slimy or mushy, strong unpleasant sour or musty odor.
How to Check
Visually inspect: Fresh cilantro should have vibrant, bright green leaves. Discard if you see significant yellowing, browning, black spots, or mold. Touch test: Leaves should feel crisp and dry, not limp, wet, or slimy. Smell test: Fresh cilantro has a distinct, bright, herbaceous aroma. If it smells sour, moldy, or like decay, it's gone bad.
Storage Tips
Optimal storage: Trim the bottom of the stems, place the bunch upright in a glass jar or container with about an inch of water (like a bouquet), cover loosely with a plastic bag, and refrigerate. Change the water every 1-2 days. Alternatively, wrap the unwashed bunch loosely in a slightly damp paper towel, then place it in a resealable plastic bag or airtight container in the crisper drawer. Wash cilantro thoroughly just before use, not before storage, as excess moisture accelerates spoilage.