Storage for Consumption

Moisture and sunlight are the worst enemies of herbs & spices. Bottled herbs & spices that people keep in their kitchen shelves may give a classic look to the kitchen. But storing herbs & spices this way is only good for decorative purpose. Throughout the production process, herbs & spices must be kept away from both sunlight and moisture at all times. The sunlight could heat up the dried herbs & spices and produce moisture, from increased humidity level. Whether storing as medicine or food ingredients, herbs & spices should be stored under the following environments:

1. The place of storage must be dry, cool, and dark. Storing dried herbs & spices in glass bottles with a screwed top will keep them dry. These bottles should be placed in covered cabinets, away from the stove. Some people may mistakenly store bottled herbs & spices in a refridgerator. Although the fridge provides a cool and dry environment, moisture will damage the quality of dried herbs & spices, once the bottle is exposed to the room temperature.

2. The storage environment must be properly ventilated. For fresh herbs & spices, the storage area should provide good air ventilation and cover from direct heat. Poisonous herbs should be stored separately from non-poisonous herbs.

3. Storing dried herbs&spices in plastic or paper bags is not recommended. Most of the bag meterials will allow air to penetrate through, even plastic bags. Moreover, plastic bags may create a humid storage environmnet if the bag is exposed to sunlight.

Shelf Life of Herbs & Spices

Under an ideal storage condition, herbs&spices could be preserved for up to 4 years. But most of the time, consumers lack the knowledge of a proper storage of dried herbs&spices. As a result, under a normal storage, dried herbs&spices should be discarded after more than 1 to 2 years of storage. The following shelf life guideline is for dried herbs&spices stored under an ideal condition:

Source: Creative Seasoning Network