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8 ways to get the most out of your herbs and spices

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 flavours and herby savoriness to your dishes.

Cutting baord with herbs, mushrooms, and spices laid out on it.
Cutting baord with herbs, mushrooms, and spices laid out on it.

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 chillis, 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 in 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.