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Storing spices and herbs

post #1 of 3
5/8/08 at 3:36pm
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Hi, I am a student at Vienna University of Economics and Business Administration and in my final seminar we're currently working on an innovative project concerning spices and herbs. In the course of our project we identified that saving space and having things organized are important issues when it comes to spices and herbs.

I would like to ask you if you also experience a great need for saving space when it comes to spices and herbs? How do you deal with this need? What are your space-saving solutions? How do you store your spices and herbs so you can quickly identify them? Have you come up with any innovative ideas of your own?

Thank you for your insights!
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post #2 of 3
5/10/08 at 2:14am
I alphabetize mine. I get laughed at and called anal, but I can find what I want on the fly. An air-tight container in the freezer is the best storage option, but not always practical. Heat, light and air are the worst enemies for herbs and spices. Spices last longer as they are generally oil based and therefore not as fragile as herbs. Some people will tell you to replace all herbs and spices anywhere from once a month to twice a year. The truth is, there is only one harvest per year for most things, so you are replacing your older stock with the supplier's. Plasic containers leach the flavor from herbs and spices, yet most companies use plastic containers. Glass is better, but allows light in. At home, I save my old metal spice containers and refill those. At work, I try to buy small enough amounts that they get used before they start to oxidize and lose their flavor (I think being in a sealed container in a dark warehouse helps in spite of the fact they're packed in plastic bottles.) As for space, most suppliers have wall-mounted brackets that fit their spice containers (I know Cisco does) which frees up shelf space.
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post #3 of 3
5/10/08 at 3:13pm
Mostly we grow our own herbs, so we use them straight from the garden. In the winter, the soft herbs are bought and used as and when needed. We harvest the coriander seeds once the plant has bolted.
If there is a glut of fresh herbs, we blitz them in the food processor and freeze them in Icecream scoop blobs.
Dried spices are bought in quantities we can use in one month. stored in airtight containers, dated and labelled, stored together where theres not much light.

Good luck with the project
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