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In this study, the validity of using the optically stimulated luminescence (OSL) technique as a scanning method for the detection of irradiated foodstuffs was investigated. Gamma-irradiated thyme, mint and clove samples were stimulated with a continuous wave blue light (CW-OSL) and their OSL signal sensitivity and stability properties were measured. While no OSL signal was observed for all non-irradiated spices, a significant increase in the intensity of OSL signals was noted for all samples after irradiation with 5 kGy, 10 kGy and 20 kGy. It was also observed that the measured OSL signals were well above the background level even after one year of irradiation. It is therefore concluded that irradiated thyme, mint and clove samples can clearly be identified using the CW-OSL technique without any pre-treatment even one year after irradiation. This result indicates that, where spices contain sufficient silicate minerals, the CW-OSL technique could be used as a method for detecting irradiation.