Storing Herbs & Spices

·         Store spices in a cool, dark place. Heat, humidity and excessive light will result in the dry herbs and spices losing their favour more quickly.

·         A good way to store herbs and spices are small glass or plastic airtight containers.

·         If stored properly, dried herbs and ground spices will retain their favours for a year.

·         Whole spices may last for 3 to 5 years.

·         For best results grind whole spices in a grinder or mortar & pestle. If you want to enhance the whole spice favour, try roasting the whole spice in a dry skillet over a medium heat, being careful not to burn them.

·         To keep larger quantities of herbs and spices fresh, store them in tightly sealed containers in the freezer.

·         Do not store dry herbs and spices near any humid source, such as sinks, dishwashers, kettles, coffee makers, on countertops, near stoves and microwaves.

·         Avoid storing dry herbs and spices inside the refrigerator due to the high humid environment.

 Drying & Harvesting Herbs

·         Try drying herbs on racks, slats or upside down by their stems.

·         For best drying, place your herbs in a well ventilated, dry, cool environment. Ensure that you have plenty of air space and turn every few days.

·         Another alternative to drying is using the microwave by laying the herbs out on absorbent paper cooking on low for 3 minutes. Please check your microwave manual for warnings against drying herbs!

·         A dehydrator is also another option.

·         The best time to pick the leaves or flower buds is when they start to unfurl.

·         Try to harvest your herbs shortly after the morning sun as the herbs are most potent then. Seeds must be collected when they turn brown and brittle.

·         Never pick herbs in wet or humid conditions.