Pre­serv­ing spices

Australian Women’s Weekly NZ - - LYNDA'S PROJECT -

I save my own co­rian­der, dill and fen­nel seeds and dry French tar­ragon at the end of sum­mer. Har­vest herbs and spices on a warm, still day and dry in­doors on sheets of news­pa­per be­fore shak­ing, siev­ing or crush­ing. Store spices in small glass jars with air­tight seals, such as screw-on lids, flip-top clasps or corks. Choose jars that have a wide enough mouth and neck to fit a tea­spoon for con­ve­nient mea­sur­ing and scoop­ing. Mix and match new jars with op-shop finds. I bought most of mine, in­clud­ing the large mea­sur­ing jars, from Briscoes, while the small medicine jars with glass stop­pers came from Troupes Vin­tage in Pa­pakura (troupes.co.nz). Wash and thor­oughly dry jars be­fore de­cant­ing spices into them. Use a fun­nel to avoid spillage. To make your own la­bels, cut up in­ex­pen­sive sheets of black and vin­tage wood-look stick­ers (widely avail­able in $2 va­ri­ety shops). If stor­ing spices in card­board boxes or paper bags, hang a bunch of fresh bay leaves in your pantry to de­ter per­sis­tent wee­vil moths.

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