How Do I Store Dried Herbs To Keep Them Fresh?

“Hey! I recently harvested a ton of basil, thyme, and mint from my garden, and I’ve just finished drying them. But now I’m really unsure how to store them so they stay fresh. I usually just toss them into random jars, but sometimes they lose their strength quickly. Any advice on how to store them properly to keep their flavors for as long as possible?

Thanks so much, Patricia, Hamilton, New Zealand.”

How Do I Store Dried Herbs To Keep Them Fresh?

Oh, Patricia, I’m glad you asked! Storing dried herbs is a bit of an art, and I’ve definitely learned the hard way that if you don’t do it right, those lovely fresh flavors fade fast. Your concerns are totally justified—dried herbs lose their flavor quicker than you’d think if they’re not stored properly. So let’s make sure all that hard work in your garden pays off!

1. Why Proper Storage Matters

The whole point of drying herbs, whether it’s basil, thyme, mint, or anything else, is to get the water content out. Water makes herbs rot, and by drying them, you can keep them shelf-stable for months (even years) without any spoilage. But just because they’re dried doesn’t mean you can throw them anywhere. Light, heat, oxygen, and moisture are all enemies of flavor. You’d be surprised how quickly your herbs can lose their punch if they’re exposed to any of these.

I remember one summer when I dried a huge batch of rosemary. I was so proud of myself! But after a few weeks, I realized they had lost nearly all their aroma because I had stored them in a clear jar by a sunny window. Lesson learned!

2. Choosing the Right Containers

Patricia, the first thing you want to think about is what containers you’re using to store your dried herbs. Good news: you don’t need anything fancy, and you can absolutely reuse jars you have at home. You just need to make sure they meet a few criteria:

• Airtight: This is the most important factor. Once your herbs are dry, they’re very susceptible to moisture, which can ruin them. An airtight seal will protect them from both moisture and air exposure.
• Opaque or Dark-Colored: Light is one of the biggest flavor killers for dried herbs. You might be tempted to use cute clear jars (guilty as charged!), but I’d recommend darker glass jars or tins. If you’re like me and already have a bunch of clear glass jars, you can always store the jars themselves inside a dark cupboard or pantry to protect them.
• Glass, Tin, or Dark Plastic: These materials lock out air and moisture better than flimsy plastic bags or paper containers. Glass jars with tightly fitting lids are my personal go-to.

I often use old spice jars or mason jars with a solid seal. If you already have some clear jars, Patricia, don’t worry—just store them in a cool, dark cabinet instead of out on the counter, and you’ll be set!

3. The Ideal Storage Spot

Now let’s talk location. Finding the right spot for your herbs is almost as important as the jar you put them in.

• Avoid Heat: Heat makes dried herbs lose their potency much faster. That means steering clear of storing them next to the stove, oven, or any other heat-producing appliances.
• No Sunlight: Keep those herbs out of direct sunlight. A cool, dark place, like a pantry or a cellar, is perfect.
• Stable Conditions: Pick a spot where the temperature doesn’t fluctuate much. Keeping them in a place where it shifts between really hot and really cold will affect their quality.

When I first started preserving herbs, I made the mistake of storing them in the cupboard right above the stove. Learned quickly that every time I cooked, a little steam or heat would sneak in there and weaken them. Now, I keep my herbs in a drawer on the other side of the kitchen, far away from the heat—lesson learned!

4. Should You Crush or Keep Whole?

This one’s a bit personal, Patricia, and it really depends on how you use your herbs. Generally, the flavor stays stronger if you keep the leaves whole and crush them when you actually need them. Crushing the herbs (whether with your fingers or a grinder) releases their oils and flavors, which is great for cooking but causes them to get stale much faster if they’ve already been dried.

That said, if you’re someone who likes convenience, it’s totally fine to lightly crush some of the larger leaves before storing. You might lose a little flavor on the edges, but it won’t be a deal-breaker, especially if you’re storing them properly.

5. Upside to Vacuum Sealing

If you want your dried herbs to truly last a long time, vacuum sealing is a fantastic option. I’ll be honest—I don’t always have the patience to vacuum seal everything, but it can really prevent flavor loss. A vacuum sealer removes all the air, minimizing the risk of oxygen messing with the flavors.

If you don’t have a vacuum sealer, don’t worry. It’s like a “premium” method, but if you store them in airtight containers and pay attention to the location (no heat/no light!), you’ll still get months or even a year of good flavor.

6. Stay on the Lookout for Moisture

Moisture’s sneaky, Patricia. Sometimes it finds a way to sneak back in even after drying your herbs perfectly. You’ll want to keep an eye out for condensation inside the jar or mold on the herbs—those are surefire signs they aren’t as dry as you thought or have been exposed to moisture.

If you’ve noticed this happening, you can save your batch by spreading the herbs out on a tray and drying them again in the oven on a low setting. Just make sure they’re completely cool before resealing them in clean, dry containers.

7. Using Silica Gel or Rice to Absorb Moisture

To keep your dried herbs really fresh, here’s a trick I love: pop in a food-safe silica gel packet or uncooked rice inside your jar. Both will absorb extra moisture that’s lingering in the air and keep your herbs dry as a bone.

This is especially handy for more humid climates, which makes me wonder about New Zealand’s humidity, Patricia. If you notice the air’s a bit damp, give this trick a try—it can make all the difference.

8. Label Before You Forget!

I can’t tell you how many times I’ve opened a jar and thought… “Is this oregano or thyme?” If you’re storing your herbs in jars or tins, make sure to label them clearly. Include both the herb name and the harvest date. That way when you’re using them months down the line, you’ll know exactly what’s inside.

While herbs don’t necessarily “expire,” they do lose potency over time. Labeling lets you keep track of which jars are the oldest so you use them first. I’ve fallen into the habit now of slapping masking tape on every jar with a Sharpie note. Quick and easy!

9. Checking for Freshness Over Time

Even if you store your herbs perfectly, they’ll start to lose some of their flavor over time. Different herbs have different “shelf lives,” so keeping an eye (or nose!) on freshness can help you get the most out of them.

Here’s a rough guide for how long herbs typically stay potent:

That doesn’t mean they “go bad” after this time, but their flavor will definitely get a bit weaker. Taste as you go—and use a little more if the flavor’s faded.

10. Don’t Forget to Re-Dry If Needed

Sometimes, especially if your herbs are stored in an area prone to spontaneous humidity (like during a rainy season), you might find that your dried herbs become slightly soft again. No problem! Just spread them out on a baking sheet and pop them back into a low oven at around 100°F (40°C) for a little while to crisp them up again.

Final Thoughts…

Patricia, I hope this answers your question and gives you the confidence to store your dried herbs like a pro! It’s amazing how doing just a few simple things—like using airtight containers, keeping them away from heat, and making sure they’re properly dried—can make all the difference.

Thanks again for sending in your question, and happy preserving!