Did you ever use up a whole jar of marjoram in six months? And yet, a half year is the shelf life of most dried herbs and ground spices. To extend that time, try freezing half of a new bottle’s contents in an airtight bag or container (don’t forget to label it). When the unfrozen portion of the herb or spice loses its aroma or flavor, replace it with the other half from the freezer. (Don’t store spices and dried herbs in the freezer if you plan to use them regularly, though, because the repeated opening and closing of the door can create condensation and loss of flavor.) Freezing fresh herbs in serving-size or larger quantities works well, too.
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Stock your kitchen with these ingredients for quick weeknight meals.
For easy grilling, leave the root end of the fennel bulb intact when you cut it into wedges.