A well stocked spice shelf turns simple vegetables, grains and pulses into proper meals. But dried herbs and spices do not last for ever. Their flavour comes from aromatic oils that slowly fade, and heat, light, air and moisture speed that up. A jar of paprika that has sat next to the cooker for three years will add colour but very little taste.
The answer is to buy in sensible amounts, choose whole spices where it makes sense, store everything in airtight containers somewhere cool and dark, and check your shelf now and then. If you grow herbs, drying your own is easy and gives you a cheap supply for winter.
Whole or ground?
| Form | Good points | Watch out for |
|---|---|---|
| Whole spices (cumin seed, peppercorns, cinnamon sticks) | Keep their flavour longer, can be toasted | Need grinding or long cooking |
| Ground spices | Ready to use, blend easily into sauces | Lose aroma faster once opened |
| Dried leafy herbs (oregano, thyme) | Convenient, good in slow cooking | Fade quicker than whole spices |
| Dried flowers and petals (hibiscus, chamomile) | Teas, infusions and colour | Store away from light to keep colour |
If you cook a particular spice often, buy it whole and grind small amounts as you need them in a pestle and mortar or a dedicated grinder. Spices you only use now and then are better bought ground in small packs. The spices and seasonings ranges include both.
Buying tips
- Buy small. A large bag is only good value if you use it before the flavour fades.
- Check the label. Look for a best before date, the country of origin and, for blends, the full ingredient list. Some seasoning blends contain a lot of salt.
- Look and smell. Good dried herbs keep some of their colour. Faded, dusty looking herbs have usually lost flavour.
- Culinary grade. If you buy dried flowers or herbs from craft sellers, make sure they are sold as food or culinary grade, not for decoration, potpourri or candles.
- Allergies. Blends can contain mustard, celery or sesame, which are among the 14 allergens that must be highlighted on food labels in the UK.
How to store herbs and spices
- Airtight containers. Glass jars or tins with tight lids keep out air and moisture. Reseal bags well or decant them.
- Cool and dark. A cupboard or drawer away from the cooker, kettle and dishwasher is far better than an open rack in sunlight.
- Dry spoons. Never shake spices straight from the jar over a steaming pan; steam gets in and causes clumping.
- Label and date. Write the date you opened or filled a jar on the lid.
- Sort the shelf. Every six months or so, smell your jars. If a spice smells faint, use it up quickly in a generous amount or replace it.
Dried herbs and spices rarely become unsafe in the way fresh food does, but they do lose quality. Anything that smells musty, shows signs of mould or has become damp should be thrown away.
Drying your own herbs
Herbs from pots or the garden dry easily at home. The best time to cut them is mid morning on a dry day, once the dew has gone, ideally before the plants flower.
- Air drying: tie small bunches of sturdy herbs such as rosemary, thyme, sage and oregano and hang them upside down somewhere warm, dry and airy, out of direct sunlight. A hanging mesh drying net works well for loose leaves and flowers.
- Oven drying: spread leaves on a tray and dry them at the lowest oven setting with the door slightly open, checking often so they do not scorch.
- Dehydrator: gives the most even result if you dry herbs often.
Herbs are ready when the leaves crumble easily. Strip them from the stems, which a herb stripper in peelers and cutters makes quicker, and store the leaves whole in jars. Crumble them just before use for the best flavour.
Soft herbs such as basil, parsley, coriander and chives lose much of their flavour when dried. They keep better chopped and frozen in ice cube trays with a little water or oil. Growing tips are in the guide to pots for herbs and salad greens.
Cooking with dried herbs
Dried herbs are more concentrated than fresh. A common rule of thumb is one teaspoon of dried herb in place of a tablespoon of fresh. Add dried herbs early in slow cooked dishes such as soups, stews and sauces so they have time to soften and release their flavour. Toast whole spices in a dry pan for a minute or two until fragrant before grinding, and fry ground spices briefly in oil at the start of cooking.
Herbal teas and infusions
Dried flowers and leaves such as hibiscus, mint and chamomile make simple caffeine-free infusions. Pour on freshly boiled water, steep for a few minutes and strain. Store them the same way as spices, airtight and away from light. Tea blends and accessories are in the drinks range. Herbal products can interact with some medicines and are not suitable for everyone, so if you are pregnant, take regular medication or have a health condition, ask your pharmacist or GP before drinking herbal teas regularly.
Quick checklist
- Buy small packs of spices you rarely use.
- Whole spices for the ones you use most, ground fresh.
- Airtight jars, stored cool, dark and away from the cooker.
- Label jars with the date and check them twice a year.
- Air dry sturdy herbs; freeze soft herbs instead.
- One teaspoon dried for each tablespoon fresh.
- Culinary grade only for anything you eat or drink.
Common questions
How long do dried herbs and spices last?
There is no single answer, because it depends on the spice and how it is stored. Whole spices generally keep their flavour longer than ground ones, and leafy herbs fade fastest. Follow the best before date and trust your nose.
Should I keep spices in the fridge?
Usually not. The fridge is fine for a few chilli pastes and fresh blends, but for dried spices, condensation when you open the jar can introduce moisture. A cool, dark cupboard is better.
Why do my spices clump?
Moisture has got in, often from steam or a damp spoon. Break up the clumps, keep the jar tightly closed and store it away from the cooker.
