Storage of Herbs and Spices
- The best storage temperature for herbs and spices is one that is fairly constant and below 70° F. This means you need to store them away from the furnace, stove, and the heat of the sun. Temperature fluctuations can cause condensation, and eventually mold.
- Whole spices and herbs maintain their freshness longer than ground ones.
- Spices and herbs will keep for a long time if they are stored in airtight bottles. The shelf life of properly stored spices and herbs is approximately 4 years for whole spices, 2 to 3 years for ground spices and 1 to 3 years for leafy herbs, depending on the herb.
- Spices and herbs do not spoil but they do lose their strength. Old and weak seasonings will not deliver the taste they should.
There are three checks to use when verifying freshness - look, smell and taste. A visual check for color fading is a good indicator of flavor loss. Taste and smell your spices and herbs; if a fresh aroma or taste is not apparent, they need to be replaced.
- Do not sprinkle spices and herbs directly from the bottle over a steaming pot. Steam introduced into the bottle will hasten the loss of flavor and aroma. Steam will also result in caking of contents.
- Fresh herbs are very perishable, so purchase them in small amounts. For short-term storage, place the herb stems in water. They will last from 2 days (basil, chives, dill, mint, oregano) to 5 days (rosemary,sage, tarragon, thyme).
- When choosing fresh herbs, inspect them carefully. You want them to look like a live plant. Shriveled leaves or dark spots are indicators that an herb is old and will not last long in your refrigerator.
- As soon as you bring a bunch of herbs home, pinch off any leaves that look inferior and trim half an inch from the stem ends. Take the bunch like you would flowers and place them, stem end, into a small glass of water. Store this in your refrigerator, changing the water daily.
- Another way to prolong the life of fresh herbs in your refrigerator is to wrap them in a paper towel and then place in a plastic bag. Store in the vegetable bin. Shelf life is short, no matter how well you treat your fresh herbs, you can realistically expect them to last for only about a week. Don't let them go to waste.
