Whole spices like nutmeg and cloves can be expected to keep
their potency for up to three years. Most other dried herbs and spices will
last about a year if stored under the right conditions. They’ll deteriorate
much faster if exposed to sunlight, heat or humidity. A spice rack on the
kitchen counter or wall may be pretty, but unless the jars are opaque and well
away from any source of heat, they’re not the best way to protect your
investment. Sprinkling oregano or basil straight from the jar into a boiling
pot of marinara will introduce steam to the jar. You’re better off putting the
herbs into a prep bowl first. Go through your herbs and spices and toss any
that have passed their expiration dates. Consider starting your own herb
garden. Basil, bay, chives, oregano, parsley, rosemary, sage, tarragon and
thyme grow well in pots in the window. The rest are better off outside.
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