Storing Herbs and Spices

Herbs and spices deteriorate rapidly when exposed to air, light and heat. They keep best in airtight, opaque containers stored in cool and dry places. Green herbs such as chives and parsley are light sensitive and will fade if exposed to light. Testing the freshness of a particular spice or herb is done by crushing it in the palm of the hand and then sniffing it to detect its intensity. The full-bodied aroma of fresh herbs becomes weak and barely detectable over time. If a herb or spice is to be used only occasionally, it is best to buy it in small quantities.

Herbs and spices can be purchased in whole, crushed, or ground form. Whole herbs retain their freshness longer than crushed, which in turn keep longer than ground. Whole seeds and leaves provide a visual and textural appeal, although the flavor release may be slow and unevenly distributed. Ground spices provide a quick infusion of flavor that is more uniform, but their aromas are easily lost when exposed to oxygen (oxidized) during storage. The natural antioxidant properties of certain herbs are also lost when exposed to oxygen. Dried spices and herbs should be kept below 60^oF (16^oF) for optimum potency and replaced every twelve months.