Can You Get Food Poisoning from Herbs: What You Need to Know

November 30, 2025 •

4 min read

Between 1996 and 2015, the U.S. FDA linked nearly 2,700 illnesses to fresh herbs, highlighting that you can get food poisoning from herbs. While not inherently containing bacteria, herbs are susceptible to contamination from soil, water, and unsanitary handling throughout their journey from the farm to your plate. Understanding the specific risks associated with both fresh and dried herbs is crucial for ensuring kitchen safety and protecting your health.

Quick Summary

Herbs, both fresh and dried, can be contaminated with harmful bacteria like Salmonella, E. coli, and Cyclospora. Contamination occurs at various stages, from farming to processing, and can lead to foodborne illness. Proper washing, handling, and storage are essential to mitigate risks.

Key Points

Fresh Herb Contamination: Fresh herbs can carry pathogens like Salmonella and E. coli from soil, water, or handling, requiring thorough washing before consumption.
Dried Herb Resilience: Pathogens can survive for years in low-moisture dried herbs and reactivate when added to food, necessitating caution when using in uncooked dishes.
Poisonous Plant Danger: Accidentally ingesting toxic plants mistaken for edible herbs (like hemlock or foxglove) poses a serious risk of poisoning.
Cross-Contamination: Improper kitchen hygiene, such as using the same cutting board for raw meat and fresh herbs, can lead to foodborne illness.
Wash Properly: The best way to clean fresh herbs is by rinsing gently under cool, running water, not by soaking them in a sink.

The Surprising Truth: How Herbs Become Contaminated

Many people assume that because herbs are plants, they are safe from the risks of foodborne illness. However, this is a dangerous misconception. Herbs, much like other produce grown outdoors, are vulnerable to contamination by pathogenic bacteria. The journey from field to kitchen provides multiple opportunities for this to occur, affecting both fresh and dried varieties.

Contamination Risks for Fresh Herbs

Fresh herbs, including cilantro, basil, and parsley, are particularly susceptible to contamination because they are often consumed raw or added to dishes after cooking. Key sources of contamination include:

Agricultural Environment: Herbs grown close to the ground can come into contact with contaminated soil, water, or animal feces. Improperly composted manure is another vector for pathogens.
Harvesting and Processing: Unhygienic handling by workers during harvest, packaging, and transport can introduce harmful bacteria.
Cross-Contamination: Once in your kitchen, fresh herbs can become contaminated by coming into contact with raw meat, poultry, or seafood on cutting boards, countertops, or in the refrigerator.

The Danger in Dried Herbs

Although the low moisture content of dried herbs inhibits bacterial growth, it does not eliminate bacteria already present. Pathogens like Salmonella are remarkably resilient and can survive for extended periods, even years, in low-moisture foods. If these dried herbs are later added to a food that is not cooked, or if they are added after the cooking process, the dormant bacteria can reactivate and cause illness. The drying and processing methods themselves can also introduce contaminants if not conducted in sanitary conditions. Some studies have also found heavy metals like lead and cadmium in dried herbs and spices, a risk unrelated to bacterial contamination but still a food safety concern.

The Threat of Poisonous Lookalikes

Beyond microbial contamination, another significant risk is the accidental ingestion of poisonous plants mistaken for edible herbs. Plants like poison hemlock, foxglove, and nightshade can be fatal if consumed. Poison hemlock, for example, is a highly toxic plant containing the alkaloid coniine, which can cause respiratory failure. Unintentional poisonings have occurred when foragers have confused these plants with harmless edibles. The World Health Organization also warns about natural toxins like pyrrolizidine alkaloids (PAs) that can contaminate herbal teas and spices if weed seeds are harvested alongside food crops.

Proper Steps to Prevent Food Poisoning

Taking the right precautions can significantly reduce your risk of getting sick from herbs. The following practices are recommended by health agencies like the FDA and CDC:

Washing Fresh Herbs:
1. Wash your hands with warm water and soap for at least 20 seconds before and after handling fresh herbs.
2. Rinse fresh herbs under fresh, cool running water to dislodge dirt and bacteria. Avoid soaking them in a sink, as this can lead to cross-contamination.
3. Gently rub leaves under the water to clean them thoroughly.
4. Dry herbs with a clean cloth or paper towel.
Safe Handling and Storage:
1. Store fresh herbs unwashed in the refrigerator until ready to use (except basil, which should be stored at room temperature).
2. Use separate cutting boards for herbs and raw meats to prevent cross-contamination.
3. Discard any herbs with visible yellowing, black spots, or signs of decay.
Using Dried Herbs:
1. For dishes that will be cooked, add dried herbs before or during the cooking process to kill any potential bacteria.
2. Be mindful when using dried herbs in ready-to-eat foods that are not heated, as this presents a risk if the herbs were contaminated.

Comparison of Food Poisoning Risk Factors


Feature	Fresh Herbs	Dried Herbs and Spices
Primary Contamination Source	Soil, water, animals, cross-contamination during handling.	Processing facility, storage, or survival of pathogens during drying.
Types of Pathogens	Salmonella, E. coli, Cyclospora.	Salmonella, Bacillus cereus, Clostridium spp..
Bacterial Viability	Bacteria are active and can multiply, especially in moist conditions.	Bacteria are dormant but can survive for years and reactivate when rehydrated.
Cross-Contamination Risk	High, especially with raw meat during preparation.	Lower, but can occur if unsanitary practices are used (e.g., adding to a dish with unclean hands).
Primary Prevention Method	Thorough washing with cool, running water.	Heating the herbs during cooking, and purchasing from reputable suppliers.
Additional Risks	Accidental ingestion of poisonous lookalikes.	Potential contamination with heavy metals or mycotoxins.

Conclusion

Yes, you can get food poisoning from herbs. The risks stem primarily from microbial contamination in both fresh and dried varieties, as well as the potential for ingesting poisonous lookalikes. By implementing proper food safety measures, including diligent washing of fresh herbs and careful handling to avoid cross-contamination, you can significantly reduce your risk. Always purchase from reputable sources and be vigilant when foraging. A small amount of attention to detail can ensure your culinary creations remain safe and delicious. For more on food safety, consult official sources like the CDC and FDA, who regularly issue updates on potential contamination risks, such as the April 2024 Salmonella outbreak linked to fresh basil.

Official CDC Salmonella Information

Frequently Asked Questions

To properly wash fresh herbs, rinse them gently under cool, running tap water. Avoid soaking them, as this can contaminate the herbs with bacteria present in the sink. After rinsing, pat them dry with a clean paper towel.

Yes, there is a risk from dried herbs. While the low moisture content prevents bacterial growth, pathogens like Salmonella can survive for extended periods. If dried herbs become contaminated during processing and are later used in uncooked foods, they can cause illness.

Yes. Poisonous plants such as hemlock, foxglove, and nightshade can be mistaken for edible herbs, especially by inexperienced foragers. Ingesting these plants can lead to severe and sometimes fatal poisoning.

Cross-contamination is the transfer of bacteria from one food item to another. It occurs with herbs when they come into contact with raw meat, poultry, or seafood on a shared cutting board, counter, or utensils, transferring harmful pathogens.

Common pathogens found in contaminated fresh herbs include Salmonella, E. coli, and Cyclospora. Dried herbs can harbor resilient bacteria like Salmonella and Bacillus cereus.

Store most fresh herbs (unwashed) in a sealed plastic bag in the refrigerator's crisper drawer for up to five days. Basil, however, should be stored at room temperature with its stems in water, as refrigeration can cause the leaves to turn black.

Yes, certain types of herbs have been linked to more outbreaks. Leafy herbs like basil, cilantro, and parsley, often consumed raw and grown close to the ground, have been associated with more foodborne illness incidents than woody herbs like rosemary or thyme.