Storing Herbs
By Sherril Steele-Carlin
You've dried or frozen your herbs, and you have plenty to use all winter long, but how should you store them properly? Luckily, storing them is just about as easy as it was to preserve them.
Crumble and Store
Most herbs are simply crumbled into glass jars and stored away from heat, moisture, and light when they are dry. Larger leaved varieties like sage, oregano, marjoram, and basil can be coarsely crumbled in your hand. Smaller leaved varieties such as rosemary, savory, tarragon, and thyme can be crushed finely with a rolling pin. Many people prefer to use a mortar and pestle or a food processor to crush their herbs. Just choose the method you are comfortable with, any one is fine.
Use Small Containers
If you have large amounts of dried herbs, it is best to store them in several small containers. They hold the flavor of the herb longer than one large jar. If you can't find a dark cupboard away from your stove or refrigerator to keep your herbs safe, store the jars in a paper bag or box. Whatever you choose to hold your herbs, make sure it is airtight. It can be glass, ceramic, plastic, or metal, as long as it's airtight. Remember too, that heat will harm your herbs. Glass should be kept out of the light, or use dark colored glass containers.
Are They Really Dry?
After you have carefully stored your herbs, check them in a few days. If there is any moisture in the container, they are not completely dry, and they will rot. If this happens, remove the herbs from the container and let dry for a few more days. On the other hand, you can dry them a little longer in the microwave.
Using Your Herbs
Store the flowers and seeds in the same manner and the leaves of your favorite herbs. Just remember that dried herbs are much stronger than their fresh counterparts. Use small amounts of the dried herbs at first, especially if you are used to making a recipe with fresh herbs. Reduce the amount of fresh herbs in a recipe by two-thirds to three-quarters when substituting dried herbs.
Your dried herbs will have the most intense flavor immediately after drying. They will lose a bit of flavor each time you open the container that is another reason it is better to store them in small batches. In any case, they should only be kept a year. After that time, their flavor has been drastically reduced, and you should have a fresh harvest to replace them!