Natural Organic Herbal Remedies

Storing Dry Herbs In Stainless Steel Canisters

Herbs can be stored using several techniques. Whichever technique you choose, make sure that they are completely dry. Any moisture present in the sealed containers will allow mold to grow making  herbs useless.

One of the best ways to store dry herbs is in a glass jar preference being dark-colored. Sun rays, specifically higher energy light will oxidize the nutrients, essential oils and aroma, diminishing the strength of herbs.

Loosely pack the dry herbs with a label on each jar. Include the name of the herb and the date that was packed.

Cover the jar with a tight-fitting lid and store the dry herbs in a cupboard or a pantry shelf for several days. It’s important to keep air out and away from dried herbs. Air has Oxygen and some humidity. Oxygen will oxidize the nutrients and micronutrients that you want. After several days check for any condensation. If there is any water droplets make sure to re-dry the herbs.

Depending on the texture that you are after, there are several ways to prepare your dry leaves for storage. Some leaves such as “bay leaf” is best stored whole. If you prefer “flakes” hand rubbing will do the trick. On the other hand if you prefer powder herbs blender comes very handy.

If you are processing the leaves of Herbs for teas, they should be stored whole. The object is to produce green, attractive full-flavored product.

Freezing Herbs

Freezing herbs is a useful method for storing herbs that are prone to lose their flavour upon drying or herbs that have soft leaves. There are a couple of basic methods that will keep your fresh-picked herbs for a long time.

Once harvested wash the herbs. Place them in a plastic freezer bag, whole leaves and all, and label the bag with a name and date. Doubling up the bag will decrease the dehydration allowing for longer storage.

Freezing Herbs Using Ice Cube Tray

Another great way to freeze your herbs is using your ice-cube tray. Here you can purée your herbs using a blender with adding very little water. Pour this slurry in an ice cube tray and let it freeze.

If purée is not the texture that you are after, separating or cutting the leaves in small pieces will do the trick.  Place the leaves in the ice-cube tray and cover with water. Water in this case will keep the herbs fresh for a long time.  Ice acts as a barrier for dehydration.

Once frozen take the cubes out and store them in a freezer bag. Doubling the bag will lengthen the storage time by keeping the dehydration to minimum.

To use the frozen herbs just take one or two cubes and put them in your favourite recipes. All of the goodies are well-preserved and fresh.