Enjoy these tips for keeping your herbs and spices fresh and your recipes flavorful.

STORING

• Store spices in a cool, dark place. Humidity, light and heat will cause herbs and spices to lose their flavor more quickly. Although the most convenient place for your spice rack may be above your stove, moving your spices to a different location may keep them fresh longer.
• As a general rule, the shelf life of dried herbs is about 6 months; ground spices will retain their flavor for about year; whole spices may last for 3 to 5 years. Proper storage should result in prolonged freshness.
• Because the refrigerator is actually a very humid environment, storing herbs and spices there is not ideal. To keep larger quantities of spices fresh, store them in the freezer in tightly sealed containers.

USING

• For long-cooking dishes, add herbs and spices an hour or less before serving. Cooking spices for too long may result in overly strong flavors.
• Don’t overdo it. In general, 1 teaspoon of spice is enough for 4 servings.
• Do not use dried herbs in the same quantity as fresh. In general, you can substitute one teaspoon of dried herbs for one tablespoon of fresh herbs and vice-versa (which is a one-to-three ratio).
• Seasoning food is an art – not a science. Experiment with herbs and spices, and don’t be afraid. You may occasionally be eating a less than perfect dish, but that’s how you learn!
• Try storing spices and herbs in un-labeled jars (or put the label on the bottom) so you get to know the spices based on the color, smell, and taste of different spices.
• If you’re grinding your own spices instead of using pre-ground, you might use a bit less than the recipe calls for, as fresh-ground spices are more flavorful than pre-ground.