Nothing is worse than pulling a bag of brown, slimy cilantro from the back of your fridge. You bought it three days ago. It cost $1.29. And now it's garbage.
I used to throw away cilantro almost every week. Then I tried the water glass method, and that same bunch lasted over two weeks. It honestly changed how I cook.
Here are the four best ways to store cilantro, starting with the one I use every single time.
This is the gold standard. It keeps cilantro perky and green for 2-3 weeks with almost no effort.
That's it. The stems drink up water and keep the leaves hydrated. The bag traps just enough humidity without suffocating anything.
Shelf life: 2-3 weeks.
Good if you're short on fridge space or don't want a glass tipping over.
Check the towel every few days. If it dries out, re-dampen it. If it feels too wet, replace it with a fresh one.
Shelf life: 1-2 weeks.
Frozen cilantro won't work as a garnish (it goes limp when thawed), but it's perfect for cooking. Soups, curries, rice, guacamole — all fair game.
Each cube is roughly a tablespoon. Just drop one into whatever you're cooking.
Shelf life: 4-6 months in the freezer.
Fair warning: dried cilantro loses most of its punch. Fresh and frozen are both better options. But if you have a huge bunch and no freezer space, drying is better than wasting it.
Store dried cilantro in an airtight jar away from light. Use about three times the amount you'd use fresh.
Shelf life: 1-3 years when stored properly.
It depends entirely on how you store it. Here's a realistic breakdown:
The original plastic bag from the store is the worst option. It traps moisture unevenly and creates a perfect environment for mold. If you do nothing else, at least take the cilantro out of that bag.
For more tips on storing all kinds of produce, check out our complete food storage guide.
Trust your senses. Bad cilantro is pretty obvious once you know what to look for:
A few slightly yellowed leaves on an otherwise green bunch? Just pick those off. The rest is fine.
Before you toss that sad, droopy bunch, try this.
Fill a bowl with ice water. Trim half an inch off the stems and submerge the whole bunch. Wait 15-30 minutes.
If the leaves were just dehydrated (limp but still green, no slime), they'll perk right back up. It works surprisingly well. I've rescued cilantro that looked completely done for.
This trick won't help if the cilantro is already turning brown or slimy. At that point, it's compost.
Absolutely. Freezing is one of the best ways to keep cilantro on hand without worrying about it going bad.
The ice cube tray method (described above) is the most popular approach, but you can also freeze cilantro flat. Just spread washed, dried leaves on a parchment-lined baking sheet, freeze for an hour, then transfer to a freezer bag. This keeps the leaves from clumping together so you can grab a pinch whenever you need it.
One thing to keep in mind: frozen cilantro works great in cooked dishes, salsas, and dressings, but it won't have that crisp, fresh texture for garnishing. If you need it as a topper for tacos or pho, stick with fresh.
For storage tips on other fresh herbs like basil, parsley, and mint, see our guide to storing fresh herbs.
Good storage starts at the store. Pick bunches that are bright green with firm, upright stems. Avoid anything that's already wilting, has yellow leaves, or smells off.
If you use cilantro regularly, buy it with the roots still attached when you can find it (common at Asian grocery stores). Root-on cilantro lasts longer because the plant is still partially alive. The roots are also great in Thai curry pastes.
Want to skip the storage problem entirely? Growing cilantro at home is straightforward. A small pot on a sunny windowsill gives you fresh leaves whenever you need them. Check out our herb growing guide to get started.
With the water glass method, cilantro lasts 2-3 weeks in the fridge. In a damp paper towel, expect 1-2 weeks. Left in the store bag, it typically wilts within 3-5 days.
Yes. Chop it up, pack it into ice cube trays, cover with water or olive oil, and freeze. The cubes last 4-6 months and are perfect for soups, sauces, and stews.
Look for dark or blackened leaves, slimy texture, mushy stems, or a sour smell. Any mold means the whole bunch should be tossed.
If the leaves are limp but still green (not slimy), trim the stems and soak the bunch in ice water for 15-30 minutes. It often bounces right back.
No — wait until you're ready to use it. Extra moisture promotes mold and makes cilantro spoil faster. If it's really dirty, wash it and dry it thoroughly with paper towels before storing.