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Post by daylilydude on Dec 20, 2010 19:50:57 GMT -5
What are some of the shelf lives like between home grown and dried compared to the dried spices you can pick up at the grocery store?
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on Dec 20, 2010 19:53:41 GMT -5
For spices, if you can get them whole and unground, the shelf life is very long, measure in years. For herbs, unless you vacuum or nitrogen pack, the herbs will fade almost immediately and will be much less pungent in a few months.
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rintintin
Pro Member
Posts: 150
Joined: December 2010
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Post by rintintin on Dec 22, 2010 22:35:41 GMT -5
If you grow green herbs, a great way to enjoy 'fresh' all year is:
Harvest fresh, and cut up. Measure (1 T or t) into the cells of an ice cube tray. Fill with water, and Freeze. Put your 'herb cubes' in labeled freezer bags and keep in freezer.
Since they are pre-measured, just add them to your recipe as needed all winter, cooking a few moments longer to steam off the ice. They will still taste fresh.
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