Preserving spices

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.