Fresh herbs last 7–10 days in the fridge and 1–2 months in the freezer.
Shelf life at a glance
Bars show the longest recommended time for each place. Scale runs from 1 hour to 2 years.
- 1Use within days
- 2Keeps a week or two
- 3Keeps for months
- 4Keeps a long time
Based on the longest fridge or pantry time.
About 3–6 more days in the fridge.
About 2–5 more days in the fridge.
It's inside the safe window but near the end. Eat it today or freeze it now.
Past the recommended fridge time. Even if it looks and smells fine, throw it out.
Past the recommended fridge time. Even if it looks and smells fine, throw it out.
Counted from the day it was cooked, opened or bought. Assumes a fridge at 4 °C (40 °F) or colder.
Your fresh herbs fridge countdown
- Open0
- Day1
- Day2
- Day3
- Day4
- Day5
- Day6
- Day7
- Day8
- Day9
- Day10
- Day11
- Day12
Based on the USDA FoodKeeper fridge window at 4°C (40°F) or colder.
Fresh herbs storage times by method
| Method | Duration | Temperature | Container | Notes |
|---|---|---|---|---|
| Refrigerator | 7–10 days | ≤ 40°F / 4°C | Airtight | at or below 40°F (4°C) |
| Freezer | 1–2 months | 0°F / -18°C | Freezer bag or wrap | at 0°F; quality, not safety |
Where to store fresh herbs
The crisper drawer holds humidity, which keeps produce from wilting.
Fresh herbs shelf life, answered
How long do fresh herbs last in the fridge?
7–10 days at 4°C (40°F) or colder. Keep it sealed so it does not pick up moisture or odours.
How long do fresh herbs last in the freezer?
1–2 months for best quality at -18°C (0°F). Frozen food stays safe indefinitely; after that, texture and flavour fade.
How long do fresh herbs last at room temperature?
It is not meant to be kept at room temperature. Refrigerate it.
How long is fresh herbs good for past the expiration date?
Fresh herbs past their best-by date are usually safe if stored well; check smell, look and taste before using.
How can you tell if fresh herbs are bad?
A sour or rotting smell from the bag or bunch. Slimy, wet or wilted leaves that do not perk up in cold water. Dark green-black or brown leaves.
Signs fresh herbs have gone bad
Smell
A sour or rotting smell from the bag or bunch.
Texture
Slimy, wet or wilted leaves that do not perk up in cold water.
Colour
Dark green-black or brown leaves.
Mould
Any fuzzy growth — discard the bag.
Can you freeze fresh herbs?
- 1Step 1
Leafy greens and herbs lose their crunch when frozen.
- 2Step 2
For cooking, blanch greens or chop herbs into ice-cube trays with oil or water.
- 3Step 3
Add straight from frozen to soups, sauces and stir-fries.
How to thaw fresh herbs
In the fridge
Move it to the fridge the night before; texture holds best.
At room temperature
Only for shelf-stable foods; perishable food should not thaw on the counter.
From frozen
Many foods go straight into soups, sauces, smoothies or the oven.
Fresh herbs left out overnight
Fresh herbs are not a high-risk food, but a night out shortens their fridge life. Refrigerate them and use soon.
Best-by and use-by dates on fresh herbs
Best-by and sell-by
FoodKeeper gives unopened fresh herbs 7–10 days in the fridge, counted from the day you buy it. "Best-by" and "sell-by" describe quality and stock rotation, not safety; only infant formula carries a federally required use-by date.
Past the date
Fresh herbs past their best-by date are usually safe if stored well; check smell, look and taste before using.
How to store fresh herbs
- Store dry, wrapped in a paper towel inside a bag or container.
- Keep in the crisper drawer at 40°F (4°C) or below.
- Stand herbs like cilantro and parsley in a glass of water in the fridge, loosely covered.
Fresh herbs vs similar foods
- Dried basil 12 months
- Cilantro 2–3 weeks
- Chives 2–3 weeks
- Mint 2–3 weeks
- Fresh herbs 7–10 days
- Basil 10 days
- Lemongrass 7–9 days
Same scale as the timeline above: 1 hour to 2 years.
Check any food in seconds: when your leftovers expire, and whether something left out is still safe.
Similar foods
All fresh herbs → Can you freeze… hub → Leftover calculator →Freezer time calculator →Left-out checker →