Storing and Proper Handling of Herbs and Spices

HERBS AND SPICES
Here are quick and easy tips to spot fresh herbs and keep the
potency of your herbs and spices:
1. Color
Use fresh herbs that have a bright green color. If it is turning yellow, you must consume the herbs immediately or best your throw these out.
2. Dried Herbs
Certain herbs and spices are used dried, having a stronger, more concentrated flavor than fresh. These are packaged and sold in stores. Better to ground or crumble them when you’re about to use the spice.

Storing Herbs and Spices:

1. Dried herbs and spices will keep for a year if stored in airtight jars away from heat
and sunlight.
2. Avoid placing any of our herbs and spices directly above the stove. Heat reduces the
potency of the spices.
3. You may also wrap fresh herbs--like lemongrass, pandan, kinchay--loosely in barely
damp paper towel and sealed in a plastic bag for up to 5 days.


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