Storing dried herbs

In most cases, glass jars or hard, plastic, airtight containers are best for storing dried herbs. Do not crush the leaves or seeds until you need them. Store containers in a cool, dry place out of sunlight. While your dried herbs will keep for up to a year, for best flavour use them within 3-4 months.

You can also store herbs in the freezer. Most herbs retain their flavour, though some will lose their texture. Basil is a prime example. It turns black and goes mushy when exposed to cold and water, but its flavour remains. Frozen, it’s best added to soups and casseroles rather than used as a garnish. Or make pesto with fresh leaves and freeze it to add to your dishes at a later date.

Alternatively, put half a cup of packed basil leaves into a food processor with ¼ cup of oil and mix until a paste forms. Freeze this in ice cube trays and use as needed.

For other herbs, spread them out onto an oven tray and freeze, then transfer them to a plastic bag and put them back in the freezer.

You can also chop herbs and freeze them with water or stock in ice cube trays to use in soups and casseroles. Once frozen, store the herb cubes in plastic bags.