Whether you’re tossing together a weeknight pasta or layering flavour into a slow-cooked curry, herbs and spices are your best friends in the kitchen. But even the most fragrant blend or the bushiest bunch of basil won’t do much good if it’s wilted, stale or hiding in the back of a cupboard since last winter. Knowing how to use and store herbs and spices could be the difference between a dish that sings and one that falls flat. Try our best hacks.
Storage Tips & Seasoning Secrets
If your spices aren’t packing the punch they need to, it might be how you’re storing – or ignoring – them. These tips can help preserve their freshness and unlock their full flavour potential.
Store smartly. Keep herbs and spices in airtight containers, somewhere cool, dark and dry – not above the stove, next to the toaster or anywhere they’ll trap heat and moisture. Whole spices stay potent for much longer than pre-ground, so when you can, buy whole.
Toast for more flavour. A quick dry toast in a hot pan can transform whole spices. You’ll know they’re ready when they smell warm and fragrant. Let them cool before grinding to avoid clumping and keep the oils intact.
Grind only what you’ll use. Whether you’re using a spice grinder or a good old mortar and pestle, freshly ground spices add brightness that bottled blends often lose over time. Aim for what you need for the moment – don’t grind too much – fresher is always better.
Bloom or rehydrate when needed. Tougher spices and dried aromatics (like dried chillies, saffron or curry leaves) benefit from a quick soak in warm water or a gentle sizzle in hot oil or butter. This helps release their essential oils and gives your dish depth of flavour.
How to Store Herbs
Fresh herbs are often the finishing touch that brings a dish to life, but they can be fickle. One day they’re fresh and fragrant, and the next, they’re wilted and soggy in the fridge. Here’s how to extend their shelf life and keep them tasting (and looking) their best.
First things first, know your herbs! As a rule of thumb, soft-stemmed herbs (dill, parsley, etc.) prefer water, while woody-stemmed herbs (thyme, rosemary, etc.) prefer to stay dry and chilled. Basil is the exception – it’s sensitive to cold, so skip the fridge and keep it in a jar of water at room temperature.
Jar them like a bouquet. Tender herbs like basil, coriander (AKA cilantro/dhanya), parsley and mint love a bit of hydration. Trim the ends and pop them in a glass of water like a bunch of flowers. Cover loosely with a food-safe plastic bag or beeswax wrap, and keep them on the kitchen counter out of direct sunlight. Don’t forget to change the water every day or two to keep it fresh and prevent sliminess at the stems.
Keep them in the fridge for longevity. For herbs that prefer the cold – think thyme, rosemary, chives, dill and tarragon – wrap them gently in a damp paper towel and place them in an airtight container or reusable silicone bag. Store them in the fridge’s crisper drawer. This method helps them retain moisture without getting soggy.
Freeze for future use. If you’ve bought a big bunch and can’t use it all in time, freeze chopped herbs in ice cube trays with a little olive oil or water. They’re perfect for throwing into soups, sauces and stews straight from the freezer – no waste, no fuss.
Dry for a shelf-stable stash. If your herb haul is getting out of hand, drying is a great way to preserve flavour for months to come. Woody herbs like rosemary, thyme, oregano and sage dry beautifully when tied in small bunches and hung upside down in a warm, dry spot away from sunlight. Leafier herbs like parsley or mint can be spread out on a screen or paper towel to air dry, or even gently dried in a low oven. Once they’re crisp, crumble them into airtight jars and store them in a cool, dark cupboard. While they won’t pack the same punch as fresh herbs, they’re perfect for soups, stews and rubs. Don’t forget to label them with the date – they may look immortal, but their potency does fade over time (usually after a year).
Want more? Check this fragrant guide to herbs and spices.
