Tips for Storing Herbs
Herbs are natural plant materials,
and are vulnerable to all of the elements including air, light, humidity, and
temperature. Whether you purchase your herbs already dried or you harvest
herbs straight from your garden, it is important to know proper storage
techniques. Correctly storing your herbs will help prevent from deterioration
of color, scent, and flavor, and will also help protect from insect damage or
infestation.
Some of the best herb protectors are colored glass, kraft
bags, or foil sacks, which should always be stored out of direct contact with
light. Herbs lose their color and flavor with age, so always know your source,
and purchase only what you will need within a short time. Some suppliers keep
their herbs stored in warehouses for years, which means that the herbs are
already way past their prime by the time that you receive them. If you have
ever noticed how dull, colorless, scentless, and flavorless some herbs are at
the grocery store, then you know exactly what we mean. At Mountain Rose Herbs
we take pride in offering you the exceptional quality of the direct farm fresh,
bulk organic herbs. Unlike most commercial suppliers of bulk herbs who store
their product for 1-3 years and have no direct working relationship with the
growers, all of the herbs that we carry are only a few months from their actual
harvest, (with the exception of seasonal items). This promises you the freshest
and most lively material available.
Once that you have purchased your herbs or dried your own,
here are some important points to remember about storing them:
- Herbs and spices are very sensitive to fluctuations in
temperature, moisture, and light. Store in a temperature controlled environment
with limited light, heat, and moisture. Ideal storage temperatures are 65-73
degrees and relative humidity should not exceed 55. Light (including
incandescent and fluorescence) will strip your botanicals of their natural
color and remove many key elements. An ideal location is a dry pantry, cupboard
or closet.
- All herbs
and spices have a relatively fixed shelf life, and we recommend that you only
purchase what you will use within a short period of time. We always recommend
using material within a few months of purchasing it, and you can keep track of
the timeline by following the "Packed On" date which is affixed to
every botanical product Mountain Rose Herbs offers.
- The best
container for storing your herbs is glass, preferably colored glass. Clear
glass is also acceptable, as long as the herbs are stored away from direct
light exposure. Glass is great for storage because it provides an airtight
seal while allowing the herbs to breathe. Plastic containers can also be used for
storage, but they do not allow for the herbs to breathe. However, they are
convenient, inexpensive, and readily available. Kraft bags and foil sacks are
also good choices for storing herbs, but they must be sealed well to keep out
light, air, and insects.
- Some
herbs and spices keep longer than others. The best guideline to follow is: no
longer then 8-12 months for spices and leafy herbs, and no longer then 14-16
months for roots, barks and berries. Powdered herbs have a shorter life span,
usually around 6 months.
- Purchase
your herbs in a cut and sifted or whole form since powdered herbs have a
shorter shelf life. Grind your herbs and spices just before using them using a
mortar and pestle. For larger quantities, a food processor, coffee grinder, or
electric spice mill work well.
- Purchase
your herbs from a reliable source.
- Avoid
purchasing herbs which have been stored in clear containers on well lit store
shelves. This light has already degraded the quality of the herbs, this is
readily apparent when comparing fresh herbs to those which have been sitting on
store shelves for long periods of time.