Raise Your Garden

Musings on the Seedier Side

in Herbs

Storing your dried herbs & other spicy tips

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How many unfinished projects do you have going on? My goal is to finish what I start, not taking on more than I can handle.

So it’s back to the herbs I’ve been drying in brown paper bags. I’m way past my two week goal and they’re ready to be stored. Even used!

There’s no doubt fresh is best, but sometimes it’s okay to dry them for future use and to save a few dollars.

Besides, who knows how long herbs and spices been sitting on the grocery store shelf?

You can also buy them from the dollar store, but then again, you get what you pay for.

Below I’ve outlined the best practices for storing herbs so that you can enjoy your garden a little longer.

And have you ever wondered what’s the difference between herbs and spices?

Spices are the aromatic seasonings that come from the roots, bark, seeds, buds, or the fruit of the plant.

Herbs are those flavorful leafy parts of the plant. While herbs can be used fresh or dried, spices are almost always in dried form. So now you know! 

​Regardless, I love both because they add lots of flavor without lots of calories to my food. 

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Nice & crispy!

How-to collect herbs

1.) Make sure your hands are clean and bone dry before working with your herbs. You don’t want to encourage mold by getting any of your herb stems wet. 

2.) Pull your herb bunches out of your paper bags or however you’ve been storing them to dry. Remove the rubber bands or twine that held the bunches together. Lay flat. 

3.) Gently extract the dried leaves or sprigs from the stem. Discard stem. Be very careful not to crush or damage the leaves or sprigs in any way.

Keep them in whole form. Try not to get any stem bits in the storage containers.

Crush right before use for best flavor as ground herbs and spices loose their punch rather quickly. 

4.) Throw away any stems or leaves that show any signs of mold. I tend to discard the bits of the stem at the top that have gone to seed as well. 

5.) Place dried herb bits and leaves in containers such as Mason or Ball Jars for airtight storage. Screw that lid on tight!

Glass baby food jars or empty garlic jars work excellent too because they are small.

You could also just save your old store bought plastic containers to store your new herbs in.

Don’t mix the old with the new. It’s convenient if the empty container you’re using for thyme just happens to be an old thyme bottle but not necessary. 

That’s what a Sharpie marker is for! 

Remember: As your herbs loose their color, they are also loosing their flavor!! 

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Paprika, parsley flakes and freeze-dried chives are really light sensitive!

How-to store your herbs

1.) Airtight containers such as Mason jars have screw-cap lids that are best for a tight seal.

Store your glass jars in a cool, dry location away from any direct light.

Ziploc bags can be a quick and easy storage solution. Don’t buy the cheap brands that don’t seal well. 

Always make sure you close the container tightly as soon as you are finished using it. 

2.) Herbs and spices (and oils for that matter) should be stored and kept away from heat sources such as stoves, dishwashers, ovens and microwaves.

So even though it’s terribly convenient to store herbs right next to the stove, it’s not a good idea.

A lower cabinet roll out drawer is an excellent choice.

This way you’re always looking down on the selection of herbs and fewer bottles get lost or tossed to the back of the cabinet. 

3.) Spice racks are cute. Storing your herbs on the countertop may be tempting and convenient but don’t do it!

Both the light and the heat damage the herbs, both in potency and nutritional value.

But if you love your herb display, choose to store your herbs in dark-tinted or non-clear containers. No Mason or Ball Jars. No Ziploc bags. 

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Judging what is “too weak” to use is a personal decision.

4.) Organizing your spice drawer, rack or cabinet is a good idea before adding to it. You might be surprised what’s lurking in the back.

Toss old herbs that have lost their flavor or seasonings that you won’t use.

I finally got rid of the Crawfish Crab and Shrimp boils and the Magic Seafood blends. These bottles were just taking up precious cabinet space.

It’s nice to sort and toss every six months just to keep that space clean and up-to-date. Plus, you won’t be able to use the spice or herb you can’t even find! 

​Not sure if the spice or herb is still good? Try the sniff test.

Bring your nose to the container and take a good whiff. If the aroma isn’t pungent, it may be time to purge.

Another test is to compare the old with the new. Remember that a weak-scented spice or herb is a waste of your cooking time! 

The shelf life of herbs & spices

Whole Herbs & Spices

Whole herbs and spices can be stored between 2 to 5 years. After that the flavor begins to deteriorate. They’re not harmful, they just don’t taste as good. 

​*Note: Many whole spices such as peppercorns & cinnamon sticks have a protective cell structure so they don’t reveal their full fragrance until crushed. 
Dried Herbs & Spices

Ground herbs and spices should only for stored from 3 months to two years. If you are buying a spice you don’t use very often, you might just want to buy a single-use spice or just splurge on fresh herbs. 

*And there’s always Penzeys to purchase in small bulk quantities! 

secret code: spice

How do you store your spices & herbs? Is that space a mess right now or pretty organized?

Reader Interactions

Comments

  3. Marilyn C says

    We have spice jars everywhere. In our pantry. In the cupboard, and in a spice rack on the counter. This was helpful because I never know how old they are. I am going to get to smelling them!!

    Reply

  11. Sandra L McFadden says

    I love growing many spices to use in my cooking, canning and baking. Its the most rewarding feeling growing your own food and than preparing it for your loved ones and friends.

    Reply

  16. patrick jones says

    I’ve not tried this before, but like the idea. Some spices/herbs are pretty spicy like when I get a very small container of even cloves and it’s $5 or more!

    Reply

  21. Cynthia C says

    I find the jar lid attachment on my vacuum sealer helps keep things fresh. I put herbs I use often in jelly jars and reseal between uses.

    Reply

  27. Betsy Pauzauskie says

    Kindly speaking our spice & herb storage is in disarray! 🙂 Your blog posts always offer ideas and guidance which prove insightful. Thank you! As an aside, our 16-year-old granddaughter wanted to grow herbs. She has a grave tendency to overwater; thus we sent her a hydroponic AeroGarden from Amazon which arrived yesterday & she’ll set up after school today. She can’t overwater, the controls are easy and we hope the herbs suit her vegan-leaning eating trend which began about 3 months ago. Any advise?

    Reply

  38. Julie Waldron says

    These are some great tips! Our spice cupboard is a little messy right now, I try to keep it organized but our daughter loves to cook & bake and she’s always getting into it.

    Reply

  50. Sunnymay says

    Thanks for the tips about dried herbs and how to store them. I love this season of Fall with pumpkin spice and cozy stews and hot chocolate.

    Reply

  55. deborah curran says

    I have always wanted to learn how to. I grow herbs all summer long and can’t use them fast enough. Thank you

    Reply

  58. Elizabeth Krill says

    This is great information. Could you do one on stinging nettles? I have tried nettle tea and would like to make my own. I have the nettles growing in my yard, but don’t know how to handle them for harvesting. You can also eat nettles (after cooking/boiling) as a vegetable as they are full of nutrients. But they must be handled properly. Any tips on how to pick them without getting pricked?

    Reply

  64. Constance Hallberg says

    I need to grow basil next year. I also need to harvest some of my lavender. I use a lot of Penzey’s spices – great store and great mail order!

    Reply

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• Proverbs 11:25 •