Herbs and spices have a huge impact on the taste and aroma of food, so use your senses when shopping. Fresh herbs should smell fresh and flavorful. They shouldn’t be wilted, have brown spots or mold, or feel slimy. Fresh spices like ginger or garlic should feel plump and firm. Avoid specimens with soft spots or a musty odor.
Dried herbs and spices are trickier to evaluate because they’re usually in sealed containers. Shop in stores with a high turnover, and check expiration dates. Avoid dusty bottles and ground spices that appear clumped. If possible, buy whole spices and grind them yourself. And think twice about buying in large quantities, unless you’re sure you’ll use the herb or spice within six months.
Storing Herbs & Spices
Once they’re cut from their plant, fresh herbs have a short shelf life. Maximize it by wrapping the stems in a damp paper towel, and placing the herbs in a plastic bag in the refrigerator. Most will keep for at least a few days. Or, clean and puree leafy herbs, like basil or parsley, spoon into ice cube trays, cover and freeze for up to three months. Spices like garlic and ginger can be kept at cool room temperature.
Dried herbs and spices do not have an indefinite shelf life. For optimal flavor, use within six months to a year after opening. Store in a dark, dry place away from heat sources, such as stoves or appliances.
