Quote:
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Originally Posted by Julia Altshuler
scott123 wrote:
The freezer is the worst place to store herb/spices. Any food with
exposed edges is prone to freezer burn. With herbs/spices, you're
talking the most exposed edges possible. Every edge becomes the perfect
receptor for freezer burn/freezer smell absorption. If you're uncertain
regarding how freezer smell tastes, melt a few old ice cubes and drink
them. Nasty. With herbs you'll get that times 20.
Even out of the freezer you don't want to store herbs/spices in
plastic. Although heat and light are enemies, air does just as much
damage. Plastic is too permeable for storing spices more than a
handful of months.
What do you suggest instead?
--Lia
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Glass jars with metal, rubber sealed, air tight lids, stored in a cool dark place. I have a collection of old mayo and peanut butter jars that I use. Plastic lids aren't the end of the world if that's all you've got. A cool dark place is ideal as well, but a kitchen cabinet is fine too. The glass jar is critical, though, as glass is quite a bit less permeable than plastic.
I actually have more spices/herbs than I do jars. I make sure, though, that anything I plan on storing long term makes it into glass. It makes a huge difference.