Herbs & Spices Shelf Life
Fresh herbs last one to two weeks if you treat them like cut flowers or wrap them in a barely damp towel. Dried herbs and spices do not become unsafe, they just fade: ground spices hold their flavor for 2–3 years and whole spices for 3–4. If a spice no longer smells like much, it will not taste like much.
15 foods · times shown are for the most common state of each food; tap a food for every state, storage tips and spoilage signs.
Dried herbs & spices
| Food | Fridge | Freezer | Pantry |
|---|---|---|---|
| Black Pepper Ground |
Not recommended | Not recommended | 2–3 years |
| Cinnamon Ground |
Not recommended | Not recommended | 2–3 years |
| Dried Herbs Opened |
Not recommended | Not recommended | 1–2 years |
| Garlic Powder Opened |
Not recommended | Not recommended | 2–3 years |
| Ground Spices Opened |
Not recommended | Not recommended | 2–3 years |
| Whole Spices Whole |
Not recommended | Not recommended | 3–4 years |
Fresh herbs
| Food | Fridge | Freezer | Pantry |
|---|---|---|---|
| Cilantro Fresh |
7–10 days | 3–4 months | Not recommended |
| Fresh Basil Fresh |
3–5 days | 4–6 months | 7–10 days |
| Fresh Dill Fresh |
7–10 days | 3–4 months | Not recommended |
| Fresh Mint Fresh |
7–10 days | 3–4 months | Not recommended |
| Fresh Rosemary Fresh |
2–3 weeks | 4–6 months | Not recommended |
| Fresh Thyme Fresh |
1–2 weeks | 4–6 months | Not recommended |
| Parsley Fresh |
1–2 weeks | 4–6 months | Not recommended |
Seasonings
| Food | Fridge | Freezer | Pantry |
|---|---|---|---|
| Salt Opened |
Not recommended | Not recommended | Indefinitely |
| Vanilla Extract Opened |
Not recommended | Not recommended | Indefinitely |
Not safe = perishable: no more than 2 hours at room temperature. Not recommended = possible, but quality suffers. Freezer times are best-quality windows at 0°F (−18°C).