Which are the good herbs/spices to keep in the refrigerator or freezer? Most of them? I do keep my peppercorns, poppy seeds, and sesame seeds in my refrigerator but I didn't know about which others would benefit from the chill.
I always wonder about optimum storage of herbs and spices, being aware that I probably don't have it-- in an upper cupboard to the left of my stove. At least the cupboard door is closed to light.
I have some dried basil and dried mints I keep in zip lock bags in the fridge, the were home grown. I have had some basil pesto frozen in ice cube trays and then transferred to bags in the freezer. Also, for some weird reason unknown to me I keep my cinnamon and thyme in the freezer. Along with the ground hot pepper spices. Go figure.
Name: Candyce Fulford N of MA, E of VT, W of ME, S o Grandmother Extraordinaire
My herbs and spices are all kept in a cool pantry. I've also heard that shelf life is just about a year for most of them. I could be wrong, but that's what I seem to remember.
I like to combine old herbs and spices in the 4 cup glass measuring cup with ample water and use it to freshen the microwave. I like sage best, my next fave is bay leaf.
I have also done the same in an old kitchen pan on the wood burning stove to freshen the house.
i only buy or store whole herbs and spices. they last longer if kept whole.
herbs dried naturally and whole do keep longer than 1 yr. in my case, herbs i grew like whole basil and branches of thyme that are about 4 yrs, and still smelling like i dried them yesterday.
whenever i dry herbs, i never use any heat. i simply lay them on tables with newspaper underneath. then stored in tight glass containers. in a cool dried place, no refrigeration or freezer to avoid moisture.
it is only when i use the herbs, i crush them between two palms.
spices are first dry pan fried or burn [depending on cooking application], prior to use to 'awaken' their natural oil. spices are grated or grounded only as needed.
i learned all the above from my great grandma, who learned it from her elders of several generations.
Name: Candyce Fulford N of MA, E of VT, W of ME, S o Grandmother Extraordinaire
Those are great tips.
I wish I could dry herbs like you do. Your home must smell yummy! But I can't do that because the four cats would have everything scattered.
Now that I think about it, though, I may just let them do that - room freshener! LOL!
Herbs for thought (Because "Food for Thought" just sounded silly)...
I think most dried herbs are tasty for about a year, then they start fading. I don't think they get "bad for you" (i.e. food poisoning), I think they just lose their effectiveness...
(Love your "herbarium" Kat)
I agree that most of my bottle and jars of herbs get musty-smelling or lose their scent, after about a year. But they're so expensive that I hate to discard them! Why do the manufacturers sell them in such large amounts, relatively-speaking? I end up with a full "library" of useless spices and herbs.
Well, I think I know why the manufacturers do, actually: $$
I think most are available in a smaller size - just not as cost-effective per oz as the bigger jars.
I also think most folks use minor amounts in each dish we make - when it enhances flavor to use even more.
For example, I have learned to be more generous with the black pepper, and oregano when I cook. It hasn't "overpowered" a dish.. just made it more tasty.
