Tips on how to store dried herbs and spices

If you are one of those people who love cooking, you will know how important herbs are. A dash of fresh or dried herbs can transform a dish completely. Considering you buy these herbs in bulk, it is important to store them correctly as you don't want them to lose their flavor or color. In order to keep both fresh and dried herbs safe from turning old and weary, it is important for you to isolate them from the water completely unless you need to use them while you cook.

Here are a few tips on how you can store your dried herbs and spices:

1- Make sure they are fully Dry.
Yes, this is an actual step in how to dry herbs, but it's integral in storing later. Herbs contain an abundance of nutrients that are not happy with the heat. In fact, heat can break down not only the nutrients but also the color of your herbs. So choose to dehydrate at 95F, hang dry, tray dry, or one of these options for drying without using much heat. You need to check whether there is no moisture between them when they are finished drying. Once this is done, put a lid on it to control oxidation.

2-  Whole herbs last longer.
The most important thing to keep in mind is that the whole herbs live longer. We are so used to purchasing herbs as crushed in the store, that we are storing them that way, even when we grow and dry them ourselves. But as with spices, herbs can lose their flavor faster with more surface exposure. So dry your herbs, but store them whole in vacuum-sealed jars. Crush only what you'll need for the next few days or weeks, depending on how fast you go through that particular herb.

3- Keep them out of the lights
While those rays of sunlight hitting your jars of herbs look pretty, they are actually doing damage to the potency of the herbs. For this reason, it’s best to keep them out of direct sunlight. Using dark-colored glass jars is even better for blocking all potential light. Herbs like basil, parsley, and chives are particularly light-sensitive, as are any soft herbs that contain compounds like carotenoids or chlorophyll.

4- Keep it cool
Warm, humid air can cause dried herbs to break down or turn stale at a faster rate. For maximum freshness, keep all of your herbs in a cool, dry location such as a cupboard or drawer in your kitchen—the further away from a hot oven, the better. Certain herbs and spices should be kept cool in the fridge rather than stored at room temp. These include red pepper, paprika, chili powder, and sesame seeds. Avoid freezing the herbs for the latest use.

5- Do Not Store in Plastic Bags.
We all love zip-top bags for all sorts of food storage. Over time, however, those bags do allow air to permeate the bag. This happens not only through the plastic but also through the zipper. These plastic backs lose their concealability. It’s best to avoid them and use jars with lids.

Go ahead and store your herbs without the fear of throwing away the wilted, tasteless ones anymore!