All About Herbs
Your complete guide to herbs - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Herbs Last?
Storage times and freshness tips for 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.
Dried Herbs - Pantry6-12 months (for optimal flavor); safe indefinitely if stored properly
Signs of Spoilage
Significant loss of aroma and flavor, faded color, clumping (due to moisture absorption), visible mold growth (rare if kept dry).
How to Check
Rub a small amount of the herb between your fingers and smell it; it should release a strong, characteristic aroma. If the smell is faint or absent, its flavor potency has significantly diminished. Visually check for any signs of mold or unusual clumping. A taste test will confirm if the flavor is still present and pleasant.
Storage Tips
Store dried herbs in airtight containers (glass jars are ideal) in a cool, dark, dry place away from direct sunlight, heat, and moisture. While they remain safe to consume for a very long time, their culinary value (flavor and aroma) degrades over time.
Fresh Herbs - Fridge (Standard Wrapped)3-7 days (tender herbs like cilantro, parsley, basil); 7-10 days (robust herbs like rosemary, thyme, oregano)
Signs of Spoilage
Wilting, yellowing or browning leaves, dark spots, sliminess on stems or leaves, soft or mushy texture, mold growth (fuzzy white, gray, or black patches), sour or musty odor.
How to Check
Visually inspect for discoloration, wilting, or mold. Gently touch the leaves and stems; they should feel crisp, not slimy or mushy. Smell the herbs; they should have their characteristic fresh aroma, not a sour, musty, or unpleasant smell.
Storage Tips
To extend freshness, lightly dampen a paper towel, wrap the herbs, and place them in a loosely sealed plastic bag or airtight container. Avoid washing herbs until just before use, as excess moisture can accelerate spoilage.
Fresh Herbs - Fridge (Bouquet Method)1-2 weeks (tender herbs); 2-3 weeks (robust herbs)
Signs of Spoilage
Similar to standard fridge storage, but may appear later: severe wilting, yellowing, browning, sliminess in water or on stems, mold growth, off-smell.
How to Check
Visually inspect stems for sliminess in the water and leaves for discoloration or mold. Check the water for cloudiness or foul odor. Touch test for crispness vs. sliminess. Smell for fresh aroma vs. sour/musty.
Storage Tips
Trim the bottom of the stems, place them in a glass or jar with about an inch of water, cover loosely with a plastic bag, and refrigerate. Change the water every 1-2 days. This method is particularly effective for tender herbs like parsley, cilantro, basil, and mint.
Frozen Herbs - Freezer6-12 months (for best quality and flavor)
Signs of Spoilage
Severe freezer burn (dry, discolored, leathery spots), significant loss of flavor, off-smell (rare, usually indicates freezer burn or improper sealing).
How to Check
Visually inspect for excessive freezer burn. While color may dull slightly, it shouldn't be drastically faded or discolored. A taste test after thawing/cooking will reveal if the flavor is still vibrant or has become bland or off-putting.
Storage Tips
Wash and thoroughly pat dry fresh herbs before chopping (if desired). You can freeze them spread on a baking sheet and then transfer to an airtight freezer bag or container, or freeze them in ice cube trays with a little water or olive oil. Frozen herbs are best for cooking applications rather than fresh garnishes, as their texture will soften upon thawing.