Wondering how to clear out the cluttered cupboard of spices? Don’t miss these helpful tips for how to store and organize your spices and herbs!
Being able to whip up any number of dishes based the pantry staples you already have on hand is a great way to keep your grocery expenses down, and a well-stocked kitchen should include at least a basic selection of frequently used spices and herbs.
Like most things in life, spices and herbs are usually best when kept simple, and a budget-friendly spice rack means making sure you’ll actually be able to use the spices you keep on hand before they go bad. The truth is that most of us have way too many spices on hand, and we could probably all benefit from a nice big purge.
Believe it or not, most dried herbs and spices have a definite shelf-life and it’s actually not nearly as long as you think! Most jars come with a clear expiration date that usually falls within 1 to 3 years, if kept sealed. When opened, most spices last from 12-24 months, depending on storage location. Fresh herbs and spices can add a lot of oomph to your cooking, but old or expired spices may detract from or muddy an otherwise great dish.
Most herbs and spices should be added at the end of the cooking process. If you’re cooking up a freezer meal or making a crockpot dish, we find that the flavors turn out brighter and stronger when there’s a final round of seasoning added just before the dish is served, especially when using fresh ground pepper or herbs.
Small jars work very well for spices due to their tight-fitting lids. Glass works well because you won’t transfer flavors. Plus, the jars can be reused and there are a variety of sizes available. Small mason jars are one possibility, or you can order a set of 12 glass jars like these ones for less than $15. I’ve also seen individual jars sold at The Container Store or Bed, Bath, & Beyond.
As counterintuitive as it may seem, spices should never be stored near your stove. Heat damages spices and weakens their flavor. Spices should be kept in a cool, dry, dark area of your kitchen, like in the pantry. Red-colored spices (including red pepper, paprika and chili powder) should always be stored in the fridge, especially in hot and humid climates. Seeds like poppy and sesame should also be stored in the fridge to prevent the oils from going rancid.
For easy access, store spices on a lazy Susan or on a staggered shelf so you can clearly see labels and quickly determine what spices you have on hand. A drawer works great as well, as long as you can clearly see everything and it all fits properly. In our kitchen, my husband used a few scrap pieces of wood to create simple drawer racks to hold the spice jars.
As you transfer your spices to jars, it is a good idea to include a sticker or mark the date on the bottom of each container. This ensures you don’t keep spices beyond their usefulness. As tempting as it can be to buy in bulk, only purchase what you can use within the allotted “freshness” time period—six months to a year once a jar is opened.
If you have a black thumb, freeze-dried herbs or herbs frozen in cubes (like these by Dorot) are great alternatives to fresh. You can also make your own by chopping herbs and storing them in broth or olive oil, then freezing them ice cube trays.
If you purchase fresh (sometimes pricey) herbs from the market, store in open bags with damp paper toweling to help them last longer. Prepara Herb Savor Pods help your herbs last three times as long in the fridge and they’re worth the investment seeing as fresh herbs often come in large quantities and are hard to use up in just a few days.
To keep it simple, you really only need to keep a few basic herbs and spices on hand. Storing them as whole as possible will help preserve their life and flavor.
Add these extras if you…
Do a lot of baking:
Like Mexican flavors:
Like Italian cooking:
Like Asian & Middle Eastern dishes:
At this point, you might be scratching your head and wondering, “What about parsley? Cilantro? Basil?” Unfortunately, many green herbs simply aren’t worth storing because they lose so much flavor. The exceptions to this rule are Thyme and Dill which both remain fairly potent, even on a shelf. But for common herbs like parsley, cilantro, basil, chives, sage, and mint, it really is better to use fresh whenever possible.
Once in a while, your recipe will call for a unique herb or spice, like Gumbo File Powder or Cream of Tartar, and offten it is that unique flavor that really “makes” the dish. In those cases, we recommend buying the smallest quantity possible from a spice retailer or the bulk foods section of your market. Often you can transfer leftovers from a bag to the smallest jar possible or simply only buy enough to use all at once.
While it might seem a little overwhelming at first, overhauling and assessing your spice and herb collection doesn’t have to take all day. Simply follow these five simple steps:
It can feel a little painful to throw herbs and spices away, especially when you know how expensive they can be, and it can also be a little scary to add new flavors to your collection if you aren’t sure how to use them. Even so, a well-stocked kitchen strikes a balance between flavor and waste.
How do you store your spices?
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View Comments
Hey there
I was looking for content on "How to organize your fridge" today and came across this article.
First off, let me say thanks for creating such a great piece of content!
I just created my own infographic: What to put where in your fridge.
You can check it out here: https://www.minifridgewatcher.com/organize-your-fridge/
I think the chart will be more informative than words.
Hope you like that.
Cheers,
Toby
COMMENTThe storage and arrangement of spices you share are scientific and effective. I will learn it the way you do it.
Thanks for the jars idea! Never have liked having different sized containers in the cabinet. Perfect timing in the article since I just cleaned out other cabinets in my kitchen and didn’t even think about doing anything with the spices. It shouldn’t take long since I’m pretty sure mine are all over the 1 year mark. However, it will be hard since I try to use things up before tossing.
I want to try and organize my kitchen a little better. Having all my spices organized would hopefully help make cooking easier as well as save space. I hadn't thought about how spices and herbs could go bad and how a spice rack could also help make sure you use them before they go bad. Thanks for sharing!
I love saving money on quality bulk herbs... but have yet to move them to the cute little jars I bought for them! Thanks for the ideas!
Very helpful article! It gives me a lot of information about storing herbs, for which I had no idea. Glad to read this post!
These are such a great ideas. I have to be honest, this is quite new to me as I don't have much spices at home, but I learnt a lot :)
When we bought this house 5 years ago, one of the things I loved was the pantry. It's just a big cabinet style but the door has shallow shelves that are perfect for spices. I keep my spices in their original jars as that is just what works for me. But I do love the look of those glass jars. :)
I need to organize my spices better. I just worked on my pantry over the weekend and my spices were too much to handle. So I put it off. This post will help me. Thanks! (I love cooking with herbs but if you can't find them, then that's a problem!)
What a practical post! I love the cute glass containers. We are making our first attempt at an herb garden this year. I am worried that we won't be able to keep up with the output, though. I once tried freezing herbs, but they ended up becoming a soggy mess. Any tips?
Sarah, you will love your herb garden! I have found that it is so convenient to just walk out and grab whatever herb and whatever quantity I need. If you are concerned about having too much, then gift them to family and friends. Ours always loved the ability to stop by and get what they need! (I have 2 garden posts on my blog, one on gardening and one on herbs in pots!
Thanks, Kelly! I will stop by your blog to check them out. Have you had luck with freezing the herbs?