FoodKeeper-based refrigerated planning reference
How long does mint last in the fridge?
Well Stockd’s curated reference uses about 4 days refrigerated for mint, assuming a refrigerator kept at 40°F (4°C) or below. This is a planning estimate drawn from the app’s FoodKeeper/FSIS-based catalog, not a package date or a safety guarantee.
Unopened, opened, and frozen
The single fridge number above is a planning figure. Most of the questions people actually ask about mint turn on whether the package has been opened, so those windows are listed separately here.
- Unopened
- 4 to 7 days in a bag with a damp paper towel; stems in water on the counter last about as long
- Opened or cut
- Chopped or bruised mint blackens within a day
- Freezer
- About 180 days at best quality. Frozen food stays safe indefinitely at 0°F; the window is about texture and flavour.
- How to store it
- Trim the stems, stand them in a jar of water and cover loosely; change the water every two days. Freeze whole leaves in ice cubes for drinks, or chopped in oil for cooking.
How to tell if mint has gone bad
Dates are estimates; these are the checks that actually decide it. When more than one of these is present, throw it out rather than tasting to find out.
- Black spots or edges on the leaves
- Slimy or darkened stems
- Flat, dusty smell instead of sharp menthol
- Wilting that water does not fix
How to use this window
A weekly kitchen review is frequent enough to surface this item before the catalog window passes.
Well Stockd does not know when this food was harvested, packed, purchased, opened, prepared, or moved between storage locations. Record the relevant opened, prepared, or refrigerated date, follow package directions, keep your refrigerator at 40°F or below, and use the official item listing when food safety is in question.
Primary sources and limits
The repository catalog identifies USDA FoodKeeper and FSIS typical refrigerated storage guidance as its source. FoodKeeper explains that storage times are guidelines and that actual quality varies with growing, handling, distribution, and storage conditions.