Can I Vacuum Seal Spices Or Herbs To Keep Their Potency?

“I grow quite a few herbs and spices in my garden, but I’m struggling to keep them fresh and potent after drying. I’ve heard about vacuum sealing as a way to preserve potency over time, but is it effective for herbs and spices? For example, I dried some rosemary and oregano, and after only a few weeks in glass jars, I already noticed they weren’t as aromatic. Any tips on how to maintain their potency better?”

Thanks, Hannah, Perth, Australia.

Can I Vacuum Seal Spices Or Herbs to Keep Their Potency?

Yes, you can! Vacuum sealing is a great way to preserve herbs and spices and keep their flavors and potency for a longer time. After all the hard work of growing, drying, and storing, the last thing you want is for your dried rosemary to smell like dust a month later!

Now, Hannah, I know you’re looking for answers specifically on whether vacuum sealing will help your rosemary and oregano stay lively and aromatic, so let’s get into that and more!

Why Are Herbs and Spices So Quick to Lose Potency?

Before we get into the vacuum sealing specifics, it’s good to know why herbs and spices lose their potency in the first place. You’ve probably noticed, like me, that even the most fragrant dried herb can start losing its “oomph” after just a few weeks when stored improperly.

Here’s a little list of culprits:

• Oxygen: Exposure to air is the number one reason your herbs lose their flavor. The oils in spices and herbs that give them their flavor start breaking down when exposed to oxygen.
• Light: Sunlight or even indoor lights can degrade herbs and spices over time, breaking down their flavorful oils.
• Temperature Fluctuations: If your jars or containers are near a heat source (like an oven), the changing temperatures around your kitchen are going to suck the life out of your spices.
• Moisture: This one’s a biggie for herbs and spices because moisture can either make them soggy (especially bad for herbs) or help bacteria grow in powdered spices.

In your case, Hannah, having those fragrant herbs dry out quickly in jars probably has more to do with oxygen sneaking in and possibly moisture from the air. That’s where vacuum sealing can be a huge help.

How Vacuum Sealing Works for Herbs & Spices

Vacuum sealing works by removing the air from around your herbs, which—ta-da!—keeps them from being exposed to oxygen, light, and moisture. When you store something in a vacuum-sealed bag, you’re essentially creating an airtight barrier, making it hard for things like oxygen and moisture to cause trouble.

This does wonders for herbs and spices. When they’re dried and stored properly in a vacuum bag:

• The flavorful oils in the herbs don’t get a chance to break down.
• The spices retain their vibrant color and fragrance.
• They have a longer shelf life compared to simply putting them in a jar or baggie.

For folks like us, who grow and dry our own spices (and frankly put a lot of love and effort into it), this method is a great way to keep them useful for your cooking all year long.

Best Practices for Vacuum Sealing Herbs and Spices

Now that we know vacuum sealing works, how do we actually go about it effectively? Here’s what has worked well for me to keep my garden-fresh herbs flavorful for much longer:

1. **Make Sure Herbs & Spices Are Fully Dried**
This is probably the single most important step before vacuum sealing. Any small bit of moisture left can lead to spoilage or mold growing inside the vacuum-sealed bag. I like to leave my herbs out a little longer than most people recommend just to ensure they’re bone dry. If you feel any “bend” in the herbs, they’re not ready for vac-sealing. A good indicator: herbs should easily crumble between your fingers.

2. **Use the Right Bags**
It’s best to invest in thick, high-quality vacuum seal bags (not thin plastic!). Thin bags can let in air over time, which is exactly what we’re trying to avoid. You want something that’s durable enough to hold up in storage.

3. **Pre-Portioning**
Rather than sealing a giant bag of dried oregano, I like to portion off smaller packets because every time you open the vacuum seal, the herbs will be exposed to the air. Pre-portioning will save you from having to keep resealing.

4. **Label and Date Everything**
This step is easy to skip, but I always regret it later! Write down the name of the spice or herb and the date you vacuum-sealed it. From experience, an unlabeled packet of mystery green herb is no fun when I’m cooking.

5. **Store in a Cool, Dark Place**
Even though vacuum sealing does an excellent job of keeping air and moisture out, it’s still a good idea, Hannah, to store the vacuum-sealed herbs in a dark pantry or cupboard to make sure light and heat don’t have a chance to impact them.

Can You Vacuum Seal Fresh Herbs?

It’s tempting to try to vacuum seal fresh herbs, but honestly, this is a bit trickier. The reason comes down to moisture again—fresh herbs have water in them, which can spoil quickly in a vacuum-sealed environment if any bacteria is lingering.

If you absolutely want to vacuum seal fresh herbs, I suggest *freezing them first* and then vacuum-sealing the frozen herbs. This will extend their freshness for a good amount of time, but it won’t quite have the same long-term effect as drying. You’ll need to use these vacuum-sealed frozen herbs within a few months (better for short-term preserving).

Do Different Herbs or Spices React Differently?

Yes, some herbs seal better than others. Here’s a quick guide to some herbs that vacuum seal really well and others that are a bit pickier:

For sturdy herbs like rosemary and thyme, vacuum sealing works really well. Oregano is another one that packs a punch if kept sealed. But something like basil, which has a more delicate flavor when dried, is often better preserved in the freezer.

How Long Will Vacuum-Sealed Herbs and Spices Last?

This is the fun part! If stored properly—dried thoroughly, vacuum sealed, and kept in a dark, cool area—your dried herbs and spices can last up to **2 or even 3 years**. The flavor won’t be as intense as freshly grown, but they’ll still be way more aromatic than if you stored them in a regular jar.

For example, I still had some vacuum-sealed thyme from my garden that was nearly two years old last winter, and it worked beautifully in soups! Compared to the same herbs stored in jars, the difference was night and day.

Troubleshooting: Common Mistakes (& How to Fix Them!)

Okay, now let’s look at a few hiccups that can happen when vacuum sealing herbs or spices—and how you can avoid them:

1. Not Fully Drying Herbs:
If there’s even a bit of moisture left in your herbs when you vacuum seal them, they’re at risk of molding. You’ll know because your packets will start to feel damp, and the herbs will smell off. The fix? Always give your herbs extra drying time (especially in humid climates) and maybe use a dehydrator to ensure they’re crispy.

2. Bags Losing Air:
Sometimes air creeps into vacuum-sealed bags over time. While it shouldn’t happen too often if you’re using good quality bags, if it does, make sure to re-check the seal and possibly reseal with a new bag. Be sure to double-check those edges!

3. Spices Clumping:

Final Thoughts…

Hannah, vacuum sealing really is a smart method to keep your dried herbs and spices potent for much longer, especially compared to regular jars. With careful drying, good-quality bags, and making sure to store them in a cool, dark place, you’ll be amazed at how much flavor sticks around.

Thank you for sending in your question all the way from Perth! Happy vacuum sealing, and may your rosemary never lose its wonderful aroma.

Happy preserving!