How to Store Dried Herbs So They Keep Their Color and Aroma
Billy Jeane
Dried herbs do not spoil the way fresh food does, but they do fade. The color dulls, the aroma weakens and the cup tastes flat. Most of that comes down to four things: light, heat, air and moisture.
What you'll learn
- What makes dried herbs lose their color and aroma.
- The best containers and places to keep them.
- How long different kinds of herbs keep.
Key takeaways
- Keep herbs sealed, cool, dry and out of the light.
- Whole leaves, flowers and roots keep longer than ground herbs.
- Smell and color are the best guides to freshness.
Choose the right container
Our resealable pouches are made to block light and keep air out, so the simplest choice is to leave herbs in the pouch and press it closed after each use. Glass jars with tight lids work well too, kept in a dark cupboard.
Choose the right place
Keep herbs away from the stove, the kettle and sunny windowsills. A cool, dry cupboard or pantry shelf is ideal.
A quick freshness check
- Rub a pinch between your fingers and smell it.
- Look at the color: it should still be close to the color you received.
If both have faded, the herb has given most of what it had. Use more per cup, or start fresh.
Frequently asked questions
Should I keep dried herbs in the fridge?
No. Moving herbs in and out of the cold draws moisture into the pouch. A cool, dry cupboard is better.