Quick answer: keep dried herbs in a closed glass or PET jar, in a cool, dark, dry cupboard away from the hob, oven and dishwasher. Use a dry spoon, never shake the jar over a steaming pot, and check freshness with the rub test. Whole leaves, flowers and stems keep longer than rubbed or ground herbs.
What fades herbs
Four things that steal aroma.
Sunlight and bright kitchen light fade colour and aromatic oils. Keep herbs in a cupboard, not on an open shelf by the window.
The space above or beside the hob and oven is the worst place in the kitchen for herbs.
Steam from pots and dishwashers makes herbs clump and dulls them — and damp can lead to mould.
Every time a jar or pack stays open, a little aroma escapes. Close it straight after use.
At home
Six habits that keep herbs fresh.
- Decant opened sachets
Sachets are made for the shelf, not for daily opening. Once opened, tip the herb into a clean, dry jar with a tight lid.
- Pick the right cupboard
Cool, dark and dry — away from the hob, oven, kettle and dishwasher.
- Use a dry spoon
Never shake the jar over a steaming pot; steam gets in and the herb clumps.
- Date the jar
Write the opening date on the lid so you know how long it has been open.
- Buy the size you use
A smaller pack you finish in a few months beats a big one that sits for years.
- Do the rub test
Rub a pinch between your palms: a strong, clean aroma means it is good; a faint or dusty smell means it is time for a new pack.
How long
How long dried herbs keep their best aroma.
| Type | Examples | Best aroma after opening* | Tip |
|---|---|---|---|
| Rubbed leafy herbs | Oregano, thyme, basil, spearmint, rosemary | About 12 months | Rub before use to wake the aroma |
| Whole leaves | Bay leaves | Longer than rubbed herbs | Crack the leaf before cooking |
| Flowers & stems for infusions | Chamomile, linden, mountain tea, lemon verbena, sage | About 12 months | Handle gently; crumble when brewing |
| Tea bags | Enveloped tea bags | Until the best-before date | Keep cartons away from strong odours |
*A rule of thumb for well-stored herbs. Always follow the best-before date on the pack.
Fridge & freezer
Should herbs go in the fridge?
No. Taking a cold jar in and out of the fridge creates condensation, and moisture is exactly what dried herbs don't need.
The freezer can work for large quantities you won't use for months: pack the herbs in well-sealed containers or bags, and let them come to room temperature before opening so no condensation forms inside.
For professional kitchens
HORECA storage, done right.
- First in, first out. Use older stock first and date every container when you open it.
- Working jars. Refill a small jar on the line from sealed stock, rather than opening the big tub during service.
- Close after every use. Food-service jars and catering tubs stay closed between uses, away from ovens, grills and dishwashers.
- A cool, dry store. Off the floor and away from chemicals and strong-smelling goods.
VEVI packs food-service formats — CHEF jars and catering tubs — for hotels and restaurants. See the catalogue.
FAQ
Frequently asked questions
Do dried herbs expire?
They rarely spoil if kept dry, but they lose aroma over time. Follow the best-before date and use the rub test: if the smell is faint, the herb has faded.
Should I keep dried herbs in the fridge?
No — the fridge causes condensation. A cool, dark, dry cupboard is better.
Glass or plastic jars?
Both work if the lid closes tightly. What matters most is keeping the jar closed, out of the light and away from heat and steam.
Can I freeze dried herbs?
Yes, for large quantities: in well-sealed containers, brought to room temperature before opening.
Can I keep herbs in the original sachet?
VEVI sachets are designed for the shelf, not for daily opening — once opened, tip the herb into a clean jar with a tight lid.
Why are there moths in my herbs?
Pantry moths get into open or loosely closed packs. Keep herbs in closed jars, clean the shelf and throw away any affected pack.