6 Tips for How to Store Dried Herbs for Long-lasting Flavor

Knowing how to store dried herbs is an important skill if you want long lasting flavour. I love using fresh or dried herbs in cooking; they can take a dish from ho hum to wow. But, in order to get the wow factor, dried herbs have to keep their potency. Eventually, time will strip all dried herbs and spices of their essential oils, but storing them properly can delay that as long as possible.

jars of dried herbs
Get the most for flavour for as long as possible by storing herbs effectively.

Also try: Homemade Seasoning Blends, Homemade Finishing Salts, Infused Vinegar, Infused Simple Syrup

Top 6 Tips for Storing Dried Herbs

1. Understand what causes dried herbs to lose flavour.

Knowing the enemies of dried herbs can help you understand what you need to do to store them effectively.

list of 5 enemies of dried herbs air moisture light heat time
Control for these 5 things and your dried herbs will last much longer.

The 5 Enemies of Dried Herbs are...

  1. Air – oxygen degrades herbs, so keep them whole and sealed air tight
  2. Moisture – low humidity is key, if even a little moisture gets in your dried herbs there’s a risk of mold
  3. Heat – cool temps extend the shelf life of herbs
  4. Light – light, especially sunlight will erode herb colour and flavour
  5. Time – no matter how good your storage conditions, over time herbs will lose their flavour

Pro Tip: Check the freshness of your dried herbs by crushing them in your palm. If you get a strong scent of the herb, they’re great and will continue to add flavour. If you get just a wee hint of the herb, they’re nearing the end of their usefulness and you may need to add more than the recipe calls for. If there’s no scent or just a random dried green leaf scent, it’s time to replace it.

2. Store in Airtight Containers

I prefer glass jars with tight sealing lids because they do not let any air or moisture in or out. You can also use metal or plastic containers, just make sure they can be sealed tightly. Plastic bags are a little more risky, they can get tiny pin prick size holes or the seal may come undone, I don’t recommend them.

Paper bags are great while drying herbs, but once herbs are completely dry it is best to transfer them to an airtight container. Paper bags may let moisture back into the herbs if humidity levels change.

3. Store Whole Leaves, Not Crushed

Herbs have tiny cells that hold in their essential oils. It’s these essential oils that provide the aroma and flavour we want. When you crush herb leaves, you break open those tiny cells and expose them to enemy #1 – air! The air causes the essential oils to waft away leaving you with flavourless herbs. By storing whole leaves vs crushed leaves, more of the essential oils stay in the herbs.

To ensure herb flavour goes into your food, not in the air, crumble your dried herbs just before adding to your food, not when you put them in your airtight container for storage.

Yes, it will take up more space to store whole herb leaves than crushed leaves, but trust me! It’s worth it.

full jars of whole herbs oregano and basil
For best flavour, store herbs whole, not crumbled or crushed into small pieces or powder. And use the right sized container to minimize air pockets. Notice the dried oregano is still on the stem and even though the leaves are small, I try to keep them whole.

4. Use the Right Sized Container

As part of your strategy to prevent as much air as possible at getting to your herbs, use a jar or container that’s just the right size so there isn’t a lot of empty air space.

If you have a vacuum sealer to remove excess air of jars you’re storing for an extended time, that’s great. Go for it! But it’s not necessary, just use the right sized container.

5. Keep out of Direct Light

Store your herbs in a dark cupboard or room. It looks pretty to have jars decorated with burlap, ribbons and cute labels stored in your kitchen, but light, especially direct sunlight destroys flavour!

pretty herb jars with cloth and yarn and labels
Keep pretty jars of herbs in a dark cupboard, away from light.

6. Keep Dried Herbs in a Cool Place

It’s convenient to store herbs in the cupboard next to your stove, but it’s not ideal for the shelf life of your herbs. Changing temperatures or constant warm/hot temps causes premature flavour loss in your herbs.

REALITY CHECK! Like many kitchens, I have a spice cupboard next to my stove, so my herbs and spices are at risk. To accommodate for this, I keep two sets of herb jars. I keep a big jar of whole leaves (not crumbled) in my dark, dry, cool pantry in the basement and a little jar for every day use in the cupboard next to my stove. When I run out of herbs in the kitchen, I refill with herbs from the large jar. It’s extra work every few months, but it keeps my herbs tasting and smelling great!

two jars of dried basil and whole basil leaves
I keep two jars of herbs, one for long term storage in my cool, dark, dry pantry in the basement and one in my convenient kitchen cupboard by the oven. Notice the dried basil leaves are not crumbled!

Can I Store Dried Herbs in the Freezer?

Yes! The constant cold temperature of the freezer will definitely keep dried herbs fresh and tasty for longer. Just be careful when you move herbs from the freezer to room temperature to avoid condensation forming in the container. Work quickly to transfer the amount of herbs you need and return the remainder to the freezer quickly.

How Long Do Dried Herbs Last?

Every herb has a slightly different shelf life when dried. Most will last at least 8 to 12 months. With proper storage, some can even remain flavourful for up to 3 years (rosemary, sage, thyme). But some like dill, parsley, cilantro and chives lose their flavour much more quickly. That’s why I recommend freezing these herbs.

Some fresh herbs like lemon balm, tarragon or specialty mints (strawberry mint) don’t hold their flavour very well when dried. To be honest, they’re not great when frozen either. These are herbs I enjoy during the summer months or use to make herb butter, infused vinegar or infused simple syrup.

variety of herb infused simple syrup on table
Use herbs to make infused simple syrups, great for specialty flavoured mints or herbs like lemon balm that don’t hold their flavour when dried or frozen.

Which Drying Method is Best?

You can dry herbs using a dehydrator, microwave, oven or by simply air drying. They can all be very effective as long as you follow the recommendations for each method. It’s best to look up a specific herb to learn more about the best way to preserve it.

In the microwave or oven burning the herbs or drying them at temperatures too high can ruin the essential oils, but it is quicker than air drying or using the dehydrator. A dehydrator uses electricity and can take a long time, but it is controlled and bug free. Air drying is the oldest method around and works great, especially in dry climates. Do what works best for you and what equipment you have available to you!

four finishing salts in jars
Salt is an excellent preservative, it can help retain colour and flavour. Use your herbs to make your own finishing salts.

What are Other Ways to Preserve Herbs?

  • Herb Butter – great for fresh herbs like chives, garlic chives, tarragon, oregano, parsley
  • Infused Vinegar – try it with chive blossoms, oregano, tarragon, rosemary
  • Finishing Salts – delicious and pretty for just about any fragrant herb
  • Homemade Seasoning Blends – build your own blends with a variety of dried herbs and spices
  • Pesto – make a Pesto using herbs other than basil – the process is the same, just swap the herb

Want more details? Prefer visuals – check out my extensive library of Herb videos on YouTube. The herb videos get a lot of compliments for being short, direct to the point and very helpful. Go have a look.

Getty’s Herb Playlist on YouTube

What herbs are you drying this year? Comment below or share your photos with me on Instagram @getgettys or Facebook @GettyStewart.HomeEconomist.

Select, store and serve seasonal food for everyday cooking with Getty. Getty is a food educator and Professional Home Economist,who loves sharing tips and recipes following the seasons from her Canadian kitchen. Sign up to get seasonal tips and recipes delivered to your inbox. Learn more about Getty or check out her books and pdf guides.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.