Have you ever done a search through your cabinets and found a dusty jar of spices, somewhere near the back, out of scent and looking vaguely like crumbly dirt? Err, us too. Here’s 8 ways to rescue your herbs and spices and help them bring big flavors and herby savoriness to your dishes. 1. Whole spices like nutmeg, cardamom and cinnamon keep their freshness (and flavor) longer than ground up spices. 2. Bulbs like onions and garlic, store better in the dark. Just make sure they’re away from heat and moisture.
3. Herbs can be kept longer (while keeping their flavor) by drying them out. Just hang them in bundles upside down somewhere warm and dry. 4. Spices hate moisture, so keep them airtight and dry in sealable jars. 5. Herbs and spices with a high water content (like chilli’s, lemongrass, and lime leaves) store best in the freezer. 6. Spices give lots more flavor if your grind up whole ones right when you want to use them. 7. Wrap aromatic herbs like parsley, rosemary, and thyme with some cooking string and toss them in a pot when making soups, stews, and curries.
8. Heating up herbs before grinding them helps release their oils. Alternatively, fry ground spices in a little oil for more flavor. Food is always better when properly seasoned. You’ll enjoy cooking a lot more once you’ve learned the herb and spice basics. The food will taste better, smell better, and impress your friends/family/coworkers/pets. Hooray! Most herbs can be found dried or fresh and can be used either way with ease. Herbs are considered to be the leaves and greener parts of the plant – the seeds, bark, roots, etc. are normally considered a spice. Some plants are both.