Herbal Bytes all herbs
Storing Herbs
Air, light, moisture and heat speed flavor and color loss of herbs and spices. Follow these guidelines to help preserve their quality.
- Store in a tightly covered container.
- Store in a dark place away from sunlight.
- Store away from moisture and prevent moisture from entering the container during use.
- Avoid storing near a dishwasher or sink. Remove from container with a dry spoon.
- Avoid sprinkling directly from container into a steaming pot to prevent steam moisture from entering the container.
- Do not store above the stove, dishwasher, microwave or refrigerator, or near a sink or heating vent.
- DO store inside a cupboard or drawer.
- For open spice rack storage, choose a site away from heat, light and moisture.
- Refrigerate paprika, chili powder and red pepper for best color retention, especially in summer or hotter climates.
- Herbs and spices can get wet if condensation forms when a cold container from your refrigerator or freezer is left open in a humid kitchen.
Follow these tips to help you use spices and herbs when flavor and quality are best:
As a general rule, keep herbs/spices:
- 1 year for herbs or ground spices
- 2 years for whole spices
Buy a smaller container until you determine how fast you'll use a particular herb or spice.
Test For Freshness
If it smells strong and flavorful, it's probably still potent. To smell whole spices, such as peppercorns and cinnamon sticks, crush or break them to release their aroma.
Initial quality will influence shelf life. Always label date of purchase on container with a permanent marking pen.
