How Long Does Cilantro Last?
Fresh cilantro lasts 7–10 days in the fridge, and up to 2 weeks with the stems in a jar of water under a loose bag. Chopped cilantro keeps 2–3 days. Frozen, it holds its flavor for 3–4 months.
Cilantro — fresh
shelf life- Cut: 2–3 days in the fridge
Fridge at 40°F (4°C) or below · freezer at 0°F (−18°C). Freezer times are for best quality; frozen food stays safe longer.
Cilantro is the leafy part of the coriander plant, with thin, delicate leaves and hollow stems. It is sold damp, tightly bunched and often misted in the store, which is why it so often turns to yellow slime in the crisper within days. Kept dry on the leaves and wet at the stems, the same bunch can last up to two weeks.
How to store cilantro
- Remove the rubber band or twist tie, pick out any yellow or slimy stems, and trim the ends before storing; one rotting stem spreads to the rest of the bunch.
- Stand the bunch in a jar with an inch of water, cover the leaves loosely with a plastic bag, and refrigerate. Change the water every 2–3 days.
- Alternatively, roll the unwashed, dry bunch in paper towels and keep it in a zip-top bag or container in the crisper drawer.
- Wash cilantro just before using it, swishing it in a bowl of cold water to release grit, then spin or pat it completely dry.
- Freeze chopped cilantro with a little water or oil in ice cube trays for soups, curries and rice; thawed cilantro is too limp for garnish.
How to tell if cilantro has gone bad
- Leaves turning yellow, then brown, and losing their bright smell.
- Dark green, wet, slimy leaves or stems that stick together in a mushy clump.
- A sour, swampy or rotten odor instead of the fresh citrus-and-pepper scent.
- Fuzzy mold on stems, or murky, smelly water in the storage jar.
Bacteria that cause food poisoning usually do not change the look, smell or taste of food. Go by the time limits first, and the signs above second.
Cilantro shelf life chart
| State | Fridge | Freezer | Pantry |
|---|---|---|---|
| Fresh | 7–10 days | 3–4 months | Not recommended |
| Left in the store's produce bag, expect closer to 3–5 days. | |||
| Cut | 2–3 days | 3–4 months | Not safe |
| Chopped leaves in an airtight container lined with a paper towel. | |||
Not safe = perishable: no more than 2 hours at room temperature (1 hour above 90°F / 32°C). Not recommended = possible, but quality suffers or it serves no purpose.
Frequently asked questions
How do you keep cilantro from getting slimy?
Keep the leaves dry and the bunch loose. Slime is bacterial soft rot, and it starts where wet leaves are pressed together, usually under the rubber band. Remove the band, discard damaged stems, do not wash until use, and store the bunch in a jar of water or wrapped in paper towels in the fridge.
Can I use cilantro that has turned yellow?
Yellow cilantro is safe but has lost most of its flavor, so pick out the yellow leaves and use the green ones. Once leaves are slimy, dark and wet, or smell rotten, discard them and any neighbors they touched. If most of the bunch is affected, throw the whole thing out.
Does cilantro freeze well?
It freezes well for cooking, not for garnishing. Frozen cilantro keeps its flavor for 3–4 months but thaws dark and limp. Chop it, pack it into ice cube trays with a little water or oil, and drop the cubes into soups, beans, curries or rice at the end of cooking.
Should cilantro be washed before storing?
No, wash it right before use. Extra moisture on the leaves is the main cause of early rot. Cilantro should always be washed before eating, though, because it is eaten raw and grows low to the ground. Washing removes dirt but cannot guarantee removal of all bacteria, so discard bunches under a recall.
Related foods
| Food | Fridge | Freezer | Pantry |
|---|---|---|---|
| Parsley Fresh |
1–2 weeks | 4–6 months | Not recommended |
| Salsa Opened |
1 month | 1–2 months | Not safe |
| Guacamole Homemade |
1–2 days | 3–4 months | Not safe |
| Limes Whole |
3–4 weeks | 3–4 months | 1 week |
| Green Onions Whole |
7–10 days | 3–4 months | Not recommended |
| Jalapeños Whole |
1–2 weeks | 6–8 months | 2–3 days |
More fresh herbs: Fresh Basil, Fresh Dill, Fresh Mint, Fresh Rosemary, Fresh Thyme.
Reviewed 2026-09-20. Times follow published USDA FoodKeeper / FSIS, FDA and CDC storage guidance; where sources differ we use the shorter time. How we compile this data.