Where and how to store dried herbs

Drying herbs is only half the job. Light, moisture, heat and a spot next to the spice rack will leave them tasteless within a few months. Here's how I store mine.

Containers

• Glass jars with tight lids are the best choice for aromatic herbs: mint, lemon balm, thyme, fireweed tea. If the jars are clear, keep them in a cupboard.
• Tins have the advantage of keeping light out.
• Paper bags and cloth pouches are fine for less aromatic herbs and for short periods. They breathe, but they let smells through and won't stop moths.
• Plastic bags are best avoided: condensation builds up inside.

Whole, not ground

The finer a herb is crushed, the faster it loses its aroma. Store leaves whole and crumble them just before brewing.

Labels and shelf life

Every jar gets a name and the month it was harvested. After a year even well-kept leaves and flowers lose much of their scent, so I store exactly one season's worth. Roots and bark keep longer — up to two or three years.

Where to keep them

In a dark, dry cupboard, away from the stove, radiators and the sink. The shelf above the stove is the worst place of all: heat, steam and cooking smells.

Pantry moths

Once a month, open the jars and check how they smell and look. Clumps, webbing or tiny caterpillars are signs of moths. The affected herbs have to go, and the jars need washing and drying. The best prevention is tight lids and not keeping old stock for years.