Being composed of are natural plant materials, herbs are vulnerable to all of the elements including air, light, humidity, and temperature. It is important to know proper storage techniques, whether you purchase your herbs already dried or you harvest herbs straight from your garden. If you learn to store your herbs correctly, you can protect them from deterioration of color, scent, and flavor, and from insect damage or infestation.
Some of the best storage materials to protect herbs are colored glass, kraft bags, or foil sacks, which should always be stored out of direct contact with light. Herbs lose their color and flavor with age, so if you're buying your herbs from a store or online source, purchase only what you will need within a short time.
Once that you have purchased your herbs or dried your own, here are some important points to remember about storing them:
Herbs are rather delicate and therefore react to any changes in temperature, moisture level, or light. Your herbs should be stored in a temperature controlled environment with limited exposure to light, heat, or moisture. The ideal temperature for storing herbs is between 65-73 degrees and the relative humidity should be no more than 55. Any light (including incandescent and fluorescent lighting) will strip you botanicals of their natural color and deteriorate many of the key elements present in the herb. An ideal location for herb storage is a dry pantry, cupboard or closet.
Herbs, as well as spices, have a relatively fixed shelf life. It is recommended that you only harvest or purchase an amount of herbs that you will use in a short time. As a general rule, herbs should be used within a few months of purchase for maximum therapeutic, aromatic, or culinary value.
Glass, preferably colored glass, is the best container for storing your herbs. Clear plastic is acceptable as long as the herbs are stored away from any direct exposure to light. Glass provides an airtight seal while still allowing for the herbs to breathe. Plastic containers can be used for storage but do not allow the herbs to breathe. Kraft paper bags and foil sacks work well for storing herbs, but must be sealed tight to keep out light, air, and insects.
Different varieties of herbs and spices have longer shelf lives than others. As a guideline, keep herbs no longer than 8-12 months for spices and leafy herbs, and no longer than 14-16 months for roots, barks, and berries. Powdered herbs have an even shorter life span, usually no more than 6 months.
It's best to purchase your herbs in either cut and sifted or whole form since powdered herbs have such a short shelf life. You can grind your herbs and spices just before using them with a mortar and pestle. For larger quantities, a food processor, coffee grinder, or electric spice mill work well. I don't recommend using these appliances for roots or barks, however, as they may break a blade or burn-out the motor.
Be careful not to purchase herbs which have been stored in clear containers on well lit store shelves. The light will have degraded the quality of the herbs. You can really see this difference when you compare fresh herbs with those sitting on store shelves for a long time.
Drying Your Herbs
Herbs can be dried by spreading them in loose, single layers on flat surfaces. A wire cooling rack from the kitchen will work well, allowing air to circulate underneath the herbs allowing them to dry quicker. The time required for drying is depends on the type of herb, humidity levels, temperature and so forth, so check the herb often and turn them as needed for even drying.
When drying whole herbs with branches and stem intact, gather 5 to 8 stems together and tie them into a bundle. Place the bundle in a brown paper bag with the stems extending out the open end and hang ina dark, warm place - an area preferably between 70 and 80 degrees F). Drying may take from 2 to 4 weeks depending again on temperature and humidity levels.
Drying Roots
Roots are particularly hard to dry, especially if you try to dry them shortly after they have been dug up and they are very damp. Roots should not be harvested while the plant is still in its full growth cycle as they will not have achieved their full medicinal content. When harvesting roots, you will need a spade or fork so as to ensure you can get out the entire root. Most likely the root will come out with a great deal of mud and soil sticking to it. While much of this debris can be scraped off, the only true way to clean roots completely is by washing them thoroughly. It may be necessary to scrub them as well. The top stems and rootlets should be cut off and large roots, such as Licorice and Burdock can be sliced to speed their drying time.
To dry roots, spread them out on shelves so they do not touch each other or they can be tied singly around strings in a warm greenhouse or shed for about ten days, being inspected and turned ever other day. Once they have started to shrink ( roots lose about 3/4 of their weight during drying) you can finish the drying process by storing them above a stove or in a cool oven. This part of the drying process should take about another 10 days, depending on the amount of moisture in the atmosphere. The roots will be brittle when they are completely dry.
Freezing Herbs
Step 1: Pick fresh herbs when they are almost ripe and the flower buds are beginning to open up. Choose herbs such as parsley, sage, tarragon, basil, cilantro, dill, fennel, mint or rosemary.
Step 2: Remove the stems and wash the herbs gently under running cold water. Put them in a strainer and then transfer to paper towels to remove all moisture.
Step 3: Spread the herbs on a cookie tray and place it in the freezer. When they are frozen, store them in a sealed plastic bag or airtight container.
Step 4: Freeze herbs by following another method. Follow Step one and then place the herbs in ice cube trays. Fill the trays with a little water to give the cubes some shape. Place the trays in the freezer and use when needed.
Step 5: Take an alternative approach and grind the washed herbs in a blender. Add two tbsp of olive oil per one cup of herbs. Transfer the pureed herbs to the ice cube tray and freeze.
Step 6: Use a different technique to freeze herbs. Pick out a few leaves from each herb and tie them together with a string to make a bouquet. Place the bouquet on a cookie tray and freeze. Transfer the frozen herbs to an air tight plastic bag.