All About Fresh herbs
Your complete guide to fresh herbs - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Fresh herbs Last?
Storage times and freshness tips for fresh herbs 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.
Raw in Refrigerator (General Fresh Herbs)3-14 days (tender herbs: 3-7 days; hardy herbs: 7-14 days)
Signs of Spoilage
Wilting, darkening or yellowing leaves, sliminess on leaves or stems, mushy texture, development of a sour, musty, or 'off' odor, visible mold growth (fuzzy white, blue, or black spots).
How to Check
Visually inspect for bright, vibrant color and firm texture. Discard if leaves are discolored, limp, or have any dark spots. Touch the leaves and stems; they should feel crisp and firm, not slimy or mushy. Smell the herbs; they should have their characteristic fresh aroma. A weak, sour, or unpleasant smell indicates spoilage.
Storage Tips
Tender herbs (parsley, cilantro, dill, mint): Trim stems, place upright in a jar with an inch of water, cover loosely with a plastic bag, and refrigerate. Change water every 1-2 days. Alternatively, wrap in a slightly damp paper towel, place in a sealed plastic bag or container. Hardy herbs (rosemary, thyme, oregano, sage): Wrap in a slightly damp paper towel, then place in a sealed plastic bag or airtight container. Ensure good air circulation in the fridge.
Short-term Room Temperature (e.g., Basil)1-2 days
Signs of Spoilage
Darkening or blackening of leaves, wilting, mushy texture, loss of characteristic aroma.
How to Check
Visually check for vibrant green leaves. Discard if leaves turn dark, black, or become mushy. Smell for the fresh, sweet basil aroma; an absence or 'off' smell indicates degradation.
Storage Tips
Basil is best stored at room temperature, away from direct sunlight. Trim the stems and place the bunch in a jar with about an inch of water, like a bouquet. Do not cover tightly. This method helps maintain freshness for a short period before use. For longer storage, consider freezing.
Freezer (Chopped/Blanched)6-12 months (quality degrades over time, safe indefinitely if kept frozen at 0°F/-18°C)
Signs of Spoilage
Significant loss of vibrant color, freezer burn (dry, discolored patches), development of 'off' flavors or odors after thawing, extreme mushiness beyond typical thawing texture.
How to Check
Visually inspect for excessive freezer burn or discoloration. After thawing, smell for any sour or unpleasant odors. While texture will be softer, it shouldn't be slimy or completely disintegrated. The primary indicator of 'spoiled' in the freezer is loss of quality (flavor, aroma, texture) rather than safety concerns.
Storage Tips
Method 1 (Chopped in oil/water): Wash, thoroughly dry, and chop herbs. Pack into ice cube trays, cover with olive oil or water, and freeze. Once solid, transfer the herb cubes to a freezer-safe bag or airtight container. Method 2 (Blanched): For delicate herbs like parsley or cilantro, a quick blanch (30 seconds in boiling water, then immediate ice bath) can help preserve color and flavor. Squeeze out excess water, chop, and freeze flat in a freezer bag. Label and date all frozen herbs. Best used in cooked applications as texture changes significantly upon thawing.