USDA-based · Sean Bernath · How this page was made · Last reviewed July 15, 2026 · Sources ↓
Fresh Herbs
Most fresh herbs last 3–7 days in the fridge and 4–6 months in the freezer (chopped in oil or water).
How long it keeps — Fresh
Fridge times here are mostly quality windows from USDA FoodKeeper and related federal guidance — past them, flavor and texture decline; discard when mold, slime, off odors, or other spoilage signs appear. Freezer times are also quality windows at 0°F (FoodKeeper / FDA where cited). Not medical advice.
How to store fresh herbs
Fresh herbs divide into two groups that need opposite treatment, and this is the single most useful thing to know about them.
Tender herbs — parsley, cilantro, mint, dill, basil — should be treated like cut flowers. Trim the stems, stand them in a jar with an inch of water, cover loosely with a bag, and refrigerate. They keep 1–2 weeks this way instead of 3 days in a bag.
Basil is the exception to the exception: keep it on the counter in water, never in the refrigerator. It suffers chilling injury and blackens.
Hardy herbs — rosemary, thyme, sage, oregano — should be wrapped in a slightly damp paper towel and kept in a bag in the crisper, where they last 2–3 weeks.
Herbs freeze well chopped in oil or butter in ice cube trays. Hardy herbs also dry well; tender ones mostly do not.
By state & packaging
Why fresh herbs go bad
The split between tender and hardy herbs is a split between two kinds of plant tissue.
Tender herbs have soft, thin, high-moisture leaves with minimal cuticle — closer to a salad green than to a shrub. They wilt through simple water loss, which is why standing them in water works: the cut stems draw water up and restore turgor exactly as cut flowers do. They also respire quickly and break down fast once cell walls are compromised.
Hardy herbs are woody perennials from Mediterranean climates, with thick waxy leaves adapted to resist drought. They lose water slowly and contain high concentrations of aromatic oils that are mildly antimicrobial, which is why they last weeks rather than days and why they dry well without losing their character.
Basil is the odd one out because it is a tropical plant, and it suffers chilling injury below about 50°F. Refrigeration damages its cell membranes, and the leaves blacken within a day or two. It belongs on the counter in water, out of direct sun.
Herbs are also a genuine source of foodborne illness — cilantro, basil, and parsley have all been linked to outbreaks, since they are grown close to the ground and eaten raw. Wash them well.
Discard herbs that are slimy, blackened, or smell fermented.
Signs it has gone bad
Any of these means discard it. Do not taste food to check (FDA / CDC). Fridge times above are mostly quality guidance — use these spoilage signs (and package condition) to decide when to toss, rather than treating the day count as a raw-meat-style safety cliff.
FAQ
How do I keep cilantro fresh longer?
Trim stems, stand in water, cover loosely, and refrigerate — use within 3–5 days.
How long do fresh herbs last in the fridge?
About 3–7 days refrigerated. Discard if slimy or blackened and foul-smelling.
Should I wash herbs with soap?
No. Rinse under running water and dry. Never use soap.