The shelf life of dried herbs depends on storage, species, and whether they are whole or crushed. Proper storage in airtight containers out of sunlight and at a consistent temperature is key. Whole leaves retain flavor better than chopped leaves, and store-bought use-by dates are not always accurate.
The shelf life of dried herbs depends on whether the herbs were stored whole or crushed. Lifespan also differs from species to species and can change dramatically if herbs are not stored properly. Whole dried herbs are expected to last one to three years, although chopped and powdered herbs may only last six months.
Typically, dried herbs that are still viable to use have a powerful odor. Even dried herbs that have lost their color and turned brown can be good if they still smell good. If an herb is completely odorless, it’s probably also tasteless, which means it’s too old to use.
Many store-bought, pre-packaged herbs have “sold by” or “use by” dates. These dates are not usually a good indicator of the freshness of the herb. In some cases, herbs can last much longer than their use by dates, and in other cases they won’t. A whole leaf can retain flavor better than a crushed leaf and last longer. Chopped herbs tend to lose their potency much faster than whole leaves.
Species difference aside, properly stored herbs will last much longer than carelessly stored herbs. For the best flavor and odor retention, dried herbs should be stored in glass, airtight containers out of the sun at approximately 68°F (20°C). The wooden containers can actually absorb the essential oils in the herbs which give them their scent and flavour. Sunlight can cause discoloration and major temperature fluctuations. If the temperature changes too often or too quickly, it will cause condensation and spoil your herbs.
If herbs are not kept in an airtight container, they can absorb moisture. This affects the flavor and texture of the herb and can also cause mold or rot and discoloration. If the herbs are stored in a container with a sieve lid, it is common for cooks to shake the herbs directly into a simmering pot or steamed pan. This allows moisture from the hot vapor to penetrate the remaining herbs, so this should be avoided for maximum life.
In some cases, especially if the herbs have been dried and packaged at home, there is some residual moisture in the leaves. When placed in an airtight container, the moisture will rot the leaves, sometimes causing mold. In this case, herbs should be discarded. While home-dried herbs are a relatively simple and inexpensive way to gather a variety of seasonings, it’s important to dry your herbs thoroughly and store them properly.
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