How To Make Your Spices and Herbs Last Longer

A well-stocked spice cabinet can make simple meals taste anything but ordinary.

But if you only cook occasionally—or rarely use certain spices—you’ve probably discovered a frustrating problem.

You buy a full jar for one recipe, use a teaspoon and the rest sits in the cupboard for years.

While dried spices don’t usually spoil the way fresh food does, they do lose their flavor and aroma over time. That means you’re paying for seasonings that may not deliver the taste you’re expecting.

Fortunately, a few simple habits can help you get more value from every jar.

Buy Only What You’ll Actually Use

Warehouse clubs and large containers aren’t always the best value.

If you only make pumpkin pie once a year, you probably don’t need the largest container of cinnamon or nutmeg.

Smaller jars may cost more per ounce but can actually save money if you finish them before they lose their flavor.

Store Them Away From Heat and Light

Many people keep spices in a rack next to the stove.

It looks convenient—but it’s one of the worst places for preserving freshness.

Heat, light and moisture all shorten the life of dried herbs and spices.

Instead, store them:

• In a cool, dry cabinet
• Away from direct sunlight
• Away from the stove and dishwasher whenever possible

Some Dollar Stretcher readers take it a step further.

“Whenever I purchase new spices, I put the containers in the freezer in a plastic shoebox container. They stay fresher, especially if you do not bake regularly.” — Jane

Freezing spices can be a good option for herbs and seasonings you use only occasionally. Just be sure the containers are tightly sealed to help keep moisture out when they’re removed from the freezer.

Proper storage helps preserve both flavor and aroma, allowing you to get more value from every jar.

Keep Lids Tightly Closed

Every time moisture and air enter the container, spices lose a little more of their potency.

After measuring out what you need, close the lid promptly.

Also avoid shaking spices directly over steaming pots, where moisture can enter the container.

Instead, measure into a spoon or your hand first.

Label the Purchase Date

It’s easy to forget how long a spice has been sitting on the shelf.

When you bring home a new jar, write the purchase date on the bottom with a permanent marker.

You don’t necessarily have to throw spices away after a certain amount of time, but the date gives you a better idea of when flavor may begin to fade.

Buy From Bulk Bins

If your grocery store or natural foods market has a bulk spice section, take advantage of it.

Buying only the amount you need is often one of the most economical ways to purchase spices you rarely use.

You can buy just a tablespoon or two instead of an entire jar.

Split Larger Containers With Someone Else

If bulk bins aren’t available, consider sharing.

Split the cost—and the spices—with a friend, neighbor or family member.

This works especially well for spices used primarily during the holidays or for special recipes.

Everyone spends less and wastes less.