Storage Tips For Herbs

The best way of storing herbs is in airtight glass containers.

The jars from commercial herbs can be washed and re-used when they are empty. It is not advisable to keep them in plastic containers, as the herbs tend to 'sweat'.

Strip leaves from the stems when they have been dried and crumble the leaves slightly. Do not grind the leaves too fine or they have a tendency to lose their taste.

Herbs such as Rosemary, Sage and Thyme can be left on the stalks. This makes them easier to remove from stews and casseroles.

If moisture begins to form inside the jar, it is a sign that the herbs have not been dried properly. If left the herb will go mouldy and will be unusable. Remove the herb from the jar and spread them out on a sheet of kitchen paper until completely dry then place back in the jar.

On average, dried herbs will last for 12 months. Basil Lovage, Mint and Marjoram will last longer while Lemon Balm, Parsley, Summer Savory and Tarragon will last only 9 months.

It is better to replace all dried herbs each year. Always label the jars with the name of the herb it contains. Many herbs can look alike when dried. It is also advisable to put the date on the label as well, so that you know how old it is.

© copyright 1999, P. A. Owen