Herbs and Spices

Before the Industrial Age, spices were a commodity more valuable than gold. Over the centuries, wars have been fought over them; even a substance as simple as salt contributed to the downfall of the British Empire's power in what is today India and Pakistan. In ancient times, Roman soldiers were paid with salt; this was called their salarium, or "salt allowance," from which our modern English word salary is derived.

The fact is that many of the roots, herbs, leaves and other substances that are used as seasonings in cooking also have beneficial health effects. This in fact is one of the primary differences between herbal medicine and mainstream medicine; whereas the latter seeks cures for disease, herbalists seek to prevent disease from developing in the first place.

You may be surprised at the many spices used as seasonings for food are also therapeutic!

It is important to learn how to store dried herbs because it differs for dried vs fresh herbs. Proper storage is the first and most important step in keeping your herbs and spices fresh. Without ensuring an optimal environment for your seasoning, you’ll leave them exposed to elements such as heat and moisture, causing the delicious oils and flavors to break down. In particular, consider the following storage tips:

• Keep it cool and dark – Keep your herbs and spices as dry as you can to ensure they stay fresh. That’s why a pantry or cupboard is an ideal storage option. Avoid hot areas such as the stove, which can accelerate the breakdown of your seasoning.

• Use an airtight container – Preventing moisture from touching your herbs and spices is key to making them last longer. Rather than shaking your herb jar directly over a hot dish, pour the seasoning into your hand to avoid the steam.

An organized spice cabinet is an efficient spice cabinet. When your collection stays neat and tidy, you’re more likely to use up your herbs and spices before they expire. It’s particularly important to introduce visual cues that will help you keep track of how long the seasoning has been around.

Consider the following for examples of such reminders:

• Rotate through your spice cabinet on a weekly or monthly basis, bringing rarely used spices to the front so you’re more likely to remember them.

• Arrange your seasoning chronologically, placing older spices at the front to remind yourself to use them.

• Label each herb and spice with a sticky note detailing the date it was opened to keep a closer watch on spices that have been open for a while.

• When figuring out the shelf life of your spices and herbs, consider the following factors:

  • Spice vs. herb – Generally, dried spices sit on the shelf longer than dried herbs, with spices lasting two to three years and herbs lasting one to three years. What’s the difference? Herbs—like basil and sage—consist of plant leaves, whereas spices—such as cinnamon and paprika—come from the rest of the plant, including the root, stem, or seed.

  • Whole vs. powdered – To buy whole cloves or ground cloves—that is the question. While both versions come with unique benefits, a rule of thumb is that whole spices and herbs tend to last longer. Those ground cloves may be more exposed to the elements, while whole herbs and spices tend to keep their flavors locked tightly inside.

  • Salted vs. unsalted – Whether it’s salted herbs or herb-infused salt, this mineral compound is a natural preservative and will keep your ground herbs and spices from spoiling. That being said, you may still find your seasoning loses its flavor, becoming more mild over time.

Consider the following household seasonings categorized by length of time:

• 1 to 3 years – Herbs that fall into this time frame include basil, bay leaves, oregano, sage, rosemary, and thyme. Try to use these herbs more by keeping them in the front of your spice cabinet where you’re more likely to see them and get inspiration for your next dish.

• 2 to 4 years – Beyond coriander, other types of seasoning lasting up to four years include chili powder, cinnamon, and paprika.

• 4+ years – Depending on the storage conditions, certain spices such as cloves, black pepper, and cinnamon sticks can last four years or longer. That’s also why it’s important to invest in a quality spice or herb—you can be sure it’ll stick around.

When it comes to herbs and spices, this is the only way you can truly determine their freshness. To test the potency, shake a small amount of the seasoning into your hand and rub it around thoroughly. If you take a whiff and the fresh herb or fresh spice still smells faint, take that as a sign that it’s time to replace it.

How to Repurpose Old Seasoning

You’ve finally gotten to your spice rack as part of spring cleaning, and you’re realizing that most of your herbs and spices are past their prime. It happens—but there’s no need to despair. Old herbs and spices still carry that delicious scent and flavor, just not as much as before.

While your seasoning may not be potent enough for cooking, those spices and herbs can still be put to good use in a variety of ways. Before you toss that lovely seasoning in the trash, consider the following ideas:

• Make your own incense – From diffusers to potpourri, use your old spices and herbs to make personalized incense for the home. Create a warm, holiday atmosphere with nutmeg and cinnamon, a forest scent with thyme and rosemary, or added freshness with a dash of minty sage.

• Keep away the critters – You may love the aromatic smell of herbs and spices, but insects and pests sure don’t. Keep old bay leaves, basil, rosemary, and thyme around the house to repel critters during the warmer months. Consider scattering your seasoning in the corners of the house, around the bed, or near the doorways.

• Deodorize with aromatic sachets – Whether your home is longing for a fresher scent or you just want to shake things up, create your own spice mix and distribute it into sachets—small porous cloth bags—to hang up around your place. Not sure where to start? Try minty spices and herbs such as oregano or sage.

• Use double the quantity – If you’re in that limbo stage—the seasoning isn’t as fresh as before but not completely stale either—don’t give up so quickly on your spices and herbs. Rather than repurpose them immediately, use them in greater quantities when you’re cooking to achieve the same potency. This is a clever way to use up your seasoning more quickly before it completely loses its freshness.