- Keep dried herbs and spices in airtight containers. They should last years, though the flavour won't be as strong.
- Freeze small quantities of sauce, such as pesto, into ice cube trays. They can then be added straight from the freezer into cooking.
- Bag up fresh herbs and freeze them to use when you need them.
- Most cut soft herbs keep for longer stored at room temperature with their stems in water, rather than in their packs in the fridge.
Saturday, 25 October 2014
Herb and Spice Shelf Life
An awful lot of half-used herbs, spices, condiments and sauces are thrown away needlessly every year.
