spices and herbs

I really like fresh herbs and grinding fresh spices from whole. Since I am single, I use very little. If I used a food saver, how long could I keep fresh herbs and whole spices? Do I need to keep the spices in a fridge, freezer or is it ok on the shelf? Thank you.

[cape chef]

Hi Morgan and welcome to cheftalk.

I agree that theres nothing quite as flavorful as fresh herbs to dress a dish or simple or complex spices to really enhance things. I would consider this...As far as fresh herbs the fridge is fine for lets say up to a week, depending on the hardyness of the herb...IE basil 2-3 days where thyme,rosemary or oregano as an example can be fine for a week. If they are kept moist and allowed to breath. Spices however hate moisture...I would reccomend you buy a little at a time,whether seeds, roots,pods ground,whatever, what I do with seeds like fennel,caraway,fenugeak (sp?)is lightly dry toast them and let cool and then store in clean glass jars or even baggies are fine. As for ground spice i toast them as I use them, it is important to relese the oils of the spice as well as tame the raw flavor they can add to a dish. There are spices that I do not toast,Like Whole clove,Allspice,star anise I mainly use these in sweet dishes and do not want to add a "toast" flavor. I use a rule a thumb with dry spices of 90 days..If I haven't used them in that time then they go into some crazy blend and rubbed on something wether beef fish etc...and off it goes to the staff
cc

[Anneke]

Hi Morgan and welcome!

I must confess I am guilty of wasting a lot of herbs, not because of bad storing but because I sometimes forget what's in my fridge. Here's a tip that can easily double the life of your herbs.

When you buy them, inspect them right away. If some stems are soggy or slimey, discard them right away and wash the whole batch, otherwise don't wash them until you are ready to use them. Dry them in a spinner. If they've been under the sprinkler at the grocery store you might want to do the same. Make sure you always remove the rubber band/string etc that holds them together. Wrap the bunch in a couple of layers of paper towel, very loosely. Dry them further if they paper towel gets too wet. Place in a resealable bag and leave about 1/2 inch open. It's not as time consuming as it sounds and you'll get quite a bit more mileage out of them.

Another option you might consider is to grow your own. I've been growing thyme, rosemary, oregano, chives and sage on my windowsill. They're a little leggy and sad because there isn't much sun these days and my window is rather cold so I don't use them as much in the winter time but they reward me for my patience when it gets warmer. And no waste!

[Isa]

Welcome to Chef Talk Morgan!

One easy way to always have fresh herbs and never waste any is to plant them yourself indoor. They keep very well and if you take care of it they will last forever.

[Marzoli]

A local orchard outlet offers spices in fairly large containers at a price that is the same as the grocery stores charge for the little cans and bottles. I bought a few things to get me started and put some of it into spice bottles, the remainder in the freezer. Did I do wrong?