Fresh HerbsShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedNot recommended for extended storage
Fresh herbs are highly perishable and should be refrigerated for optimal quality and safety. Exposure to room temperature for more than 2 hours can lead to rapid spoilage and potential bacterial growth.
Refrigerator
1-2 weeks
Wash hands before handling. Store unwashed herbs in a slightly damp paper towel, then place in a plastic bag or airtight container. Alternatively, place stems in a glass of water, cover loosely with a plastic bag, and refrigerate. Change water daily.
Freezer
3-4 months
Wash and dry herbs thoroughly. Chop finely and freeze in ice cube trays with water or olive oil. Transfer frozen cubes to an airtight freezer bag or container for longer storage. While safe indefinitely, quality may decline after 3-4 months.
Signs of Spoilage
- Wilting or limp leaves
- Slimy or mushy texture
- Darkening or discoloration
- Mold growth (fuzzy white, green, or black spots)
- Strong, unpleasant, or sour odor
Room Temperature Safety
40°F–140°F (4°C–60°C)
Do not leave fresh herbs at room temperature for more than 2 hours. If the temperature is above 90°F (32°C), discard after 1 hour, as bacteria multiply rapidly in the danger zone.
Safe Handling
Wash hands thoroughly with soap and water before and after handling fresh herbs.
Rinse fresh herbs under cool running water before use, even if they appear clean.
Avoid cross-contamination by using separate cutting boards and utensils for fresh produce and raw meats.
Discard any herbs that show signs of spoilage.