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| Tuesday, November 04, 2008 |
| Get the Most Out of Your Herbs & Spices |
Fresh and dry herbs can be quite expensive, unless you grow them yourself or buy them in small plastic bags without the glass jars. If stored properly in an airtight container, in a cool, dry place, whole spices (like nutmeg, cinnamon sticks, cumin, cloves, cardamom and pepper) can keep for up to 4 years. Ground spices can keep for 2-3 years and leafy dry herbs for 1-3 years. It is very important to keep dry herbs away from humidity, which can come from storing them in the freezer or opening the container near steam like the dish washer, stove or a steaming hot pot.
To verify the freshness and potency of dry herbs check their color and smell by crumbling them in the palm of your hand. Even if they have lost some of their initial color and smell, feel free to use them, even if you need to add a little bit more. You may also use the “old” herbs in a vegetable soup, where you can add large amounts with vegetables, then purée or blenderize to homogenize the colors. If ground spices have lost their particular fragrance you can toss them out or if they still have some remaining fragrance, simply use more.
The best way to store fresh herbs like cilantro or basil is in the crisper of the fridge, packed loosely in an air-tight plastic bag or container. Remember that moisture promotes decay, so it’s best to avoid washing them before storing. The drier they are the longer they will keep. Some people suggest storing fresh herbs in the freezer to help them last longer, but this will usually cause the leaves to turn black.
If you have any other tips or tricks, please let us know!
- Josee
Labels: Josee, Spices
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posted by The Sensei Team @ Tuesday, November 04, 2008   |
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