How Long Does Chopped Fresh Cilantro Last?

Fresh cilantro, even stored stems-down in water, typically holds up for about a week before noticeable decline, somewhat shorter than parsley's window, and yellowing leaves are usually the first sign, appearing at the leaf tips before spreading.

A slimy texture, a musty or sour smell replacing cilantro's normal bright, citrusy scent, and leaves that have turned dark and mushy rather than simply wilted are the clearer signs of actual spoilage. Because cilantro is often bought in larger bunches than a recipe needs, using the wilting leaves first for a cooked application while the freshest sprigs are saved for a raw garnish gets more total use out of a bunch before any of it needs to be discarded.

Some people find cilantro's flavor unpleasantly soapy due to a genetic sensitivity to one of its aromatic compounds — this isn't a freshness issue and doesn't mean the herb has spoiled, worth knowing since that soapy taste is sometimes mistaken for spoilage by someone with that particular genetic trait rather than recognized as a normal characteristic of the herb itself.

Cilantro roots, sometimes still attached to a bunch and used in some cuisines for their own distinct flavor, wilt and spoil faster than the leaves and stems above them, so a bunch with roots attached is worth trimming and using the roots separately and promptly.

See Chopped Fresh Cilantro's full storage & shelf-life guide (with spoilage signs) →