Storing Your Spices

Spices can be pretty expensive, especially if you’re buying them whole and grinding them yourself.   While your spices won’t really go bad, they will lose flavor the longer they sit.  Here are some ways to preserve your spices so they’ll last as long as possible and still add flavor to your cooking.  

Fresh Herbs

Herbs are the fresh leaves of plants such as basil, bay leaves, sage, and thyme.  Try cutting ½ inch from the stems and then stand them upright in a small container with some water.  Cover the container loosely with a plastic bag and store it in the fridge for up to five days.  Change the water every couple of days and discard any wilted leaves if they appear.  

Dry Herbs

If you find you’re not using your fresh herbs before they wilt, try buying dried leaves in small amounts so you’ll use them up more quickly.

Whole and Ground Spices

Spices are a bit easier, just keep them tightly covered and store them in a cool, dry place.  Whole spices will keep fresh for up to two years.  Ground spices will keep for about six months.  Most spices will do well in a cupboard, but red spices like paprika can be stored in the fridge to help keep their color bright and the flavor will last longer.