Should I Wash Herbs Before Using Them? A Guide to Safe Herb Preparation

December 28, 2025 •

4 min read

Contaminated fresh herbs have been linked to foodborne illness outbreaks caused by pathogens like E. coli and Salmonella, according to health authorities. This fact underscores the critical importance of proper washing for all fresh herbs before consumption, regardless of their source.

Quick Summary

Yes, always wash fresh herbs before using them to remove dirt, debris, pesticides, and potential bacteria. The proper technique varies for delicate and hardy varieties, ensuring both food safety and the preservation of flavor and texture.

Key Points

Always wash fresh herbs: All fresh herbs should be washed before use to remove dirt, debris, and potential pathogens.
Pre-washed isn't foolproof: Even herbs labeled "pre-washed" can carry risks and should ideally be rinsed to be safe.
Use the right technique: Use a gentle bowl-swish method for delicate herbs like cilantro and basil, and a sturdier rinse or salad spinner for hardy herbs like rosemary and thyme.
Drying is crucial: Thoroughly dry all herbs after washing to prevent spoilage and mushy texture, using a paper towel or salad spinner.
Never use soap or detergent: Only use plain, cool water to wash fresh produce, as household cleaners are not safe for consumption.
Watch out for cross-contamination: Be mindful of contaminating cleaned herbs with germs from your sink, hands, or cutting boards.

Why You Must Wash All Fresh Herbs

While herbs add incredible flavor and aroma to dishes, they can also carry significant health risks if not handled properly. Fresh herbs, whether from a grocery store or your backyard garden, are exposed to various contaminants before they reach your kitchen. Proper washing is a non-negotiable step to ensure food safety and prevent illness.

The Risk of Unwashed Herbs

Fresh herbs are grown close to the ground, leaving them susceptible to contamination from soil, contaminated water, animals, and improperly composted manure. In a study published in the Journal of the Science of Food and Agriculture, 24% of tested cilantro, parsley, and basil from farmers markets showed positive results for generic E. coli. Furthermore, contamination can occur during harvest, storage, and transportation due to human handling or unsanitary conditions. Pathogens like Cyclospora and Salmonella have caused food poisoning outbreaks linked to contaminated herbs.

The Truth About "Pre-Washed" Herbs

Many consumers believe packaged herbs labeled "pre-washed" or "triple-washed" are safe to use straight from the bag. While these products undergo a sanitizing process that removes most bacteria, it is not 100% effective. Studies show that rewashing pre-packaged leafy greens can be counterproductive, potentially introducing contaminants from your own kitchen surfaces. However, the U.S. Food and Drug Administration (FDA) still recommends washing all produce, including pre-washed items, to minimize risk. Your best bet is to assume contamination is possible and wash all fresh herbs, regardless of packaging, using proper techniques.

How to Properly Wash Different Types of Herbs

The method you use for washing depends on the herb's delicate nature. For both methods, always start by washing your hands thoroughly with soap and water.

Washing Delicate Herbs (Cilantro, Basil, Mint)

Delicate herbs bruise easily and can be damaged by a strong stream of water. The best method is to use a large bowl or a clean sink filled with cool water.

Submerge: Add the herbs to the bowl and gently swish them around with your hands to dislodge dirt and debris.
Soak: Allow the herbs to sit for a minute so any sand or dirt can settle to the bottom of the bowl.
Remove: Carefully lift the herbs out of the water, leaving the sediment behind. Do not pour the water and herbs through a strainer, as this can redeposit the grime.
Repeat: If the water is still murky, repeat the process with fresh, clean water until no sediment remains.

Washing Hardy Herbs (Rosemary, Thyme, Sage)

Hardy herbs have sturdier stems and can withstand more vigorous washing methods.

Rinse: Hold the herbs under a gentle stream of cool running water, rotating them to ensure all parts are cleaned.
Dry: For efficient drying, a salad spinner is an excellent tool for hardier herbs.

The Critical Step: Drying Your Herbs

Thoroughly drying your herbs after washing is just as important as the washing itself. Excess moisture promotes spoilage and can turn delicate leaves into a slimy mess when chopped.

Delicate Herbs: After washing, spread the herbs on a clean paper towel or kitchen towel. Gently roll them up in the towel and blot to absorb excess water.
Hardy Herbs: Use a salad spinner to quickly and effectively remove most of the water. For any remaining moisture, pat dry with a paper towel.

How to Properly Wash and Dry Herbs: A Comparison


Feature	Delicate Herbs (Basil, Cilantro)	Hardy Herbs (Rosemary, Thyme)
Washing Method	Swish gently in a bowl of cool water.	Rinse under cool, running water or use a salad spinner.
Drying Method	Blot dry with paper towels or roll gently in a kitchen towel.	Spin in a salad spinner or pat dry with paper towels.
Risk of Damage	High risk of bruising if rinsed under strong water.	Low risk of damage, can withstand more force.
Shelf-Life	Best washed just before use, but can be washed and dried for short-term storage.	Washing and drying immediately upon purchase can help remove bacteria that cause decay.

For more information on the risks and safety of fresh produce, you can consult FDA guidance on microbial hazards.

Conclusion: Making Safe and Flavorful Choices

Washing fresh herbs is a simple but vital part of food preparation that should never be skipped. Whether you're harvesting from your garden, buying from a farmers market, or picking up a bunch at the grocery store, a proper wash and dry removes dirt, debris, and potentially harmful bacteria. By using the right technique for delicate and hardy varieties, you can ensure both the safety and vibrant flavor of your herbs, making your meals both delicious and healthy. Don't risk your health for a minute of saved time; wash your herbs before you use them.

Frequently Asked Questions

Washing fresh herbs is important to remove visible dirt, sand, and debris, as well as invisible pesticides and harmful bacteria like E. coli and Salmonella that can cause foodborne illness.

Yes, eating unwashed herbs can pose a health risk. Since they are grown close to the ground, herbs can become contaminated with pathogens from soil, water, and animal contact.

Yes, you should always wash homegrown herbs. Even without commercial pesticides, they can still have dirt and bacteria from the soil, especially if you use manure or compost.

The best way to wash delicate herbs like cilantro or basil is to submerge and gently swish them in a bowl of cool water. Then, lift them out of the water to avoid re-depositing the settled dirt.

A salad spinner is an excellent tool for washing and drying hardy herbs like parsley or rosemary. However, it can damage delicate herbs, so a gentle hand wash is better for those.

While it may not be necessary, some health authorities still recommend a quick rinse for packaged herbs, as 'pre-washed' does not guarantee they are completely free of all bacteria. Avoid re-washing to prevent cross-contamination from your sink.

Drying your herbs is crucial because excess moisture can cause delicate leaves to become mushy and brown. It also speeds up the decay process and can lead to mold growth.