It’s summer harvest time for many of our favorite herbs and spices. While the harvest may end with the change of the coming seasons, you can preserve the flavor of herbs and spices to “spice” up your dishes year round. Vacuum sealing herbs and spices is the key making your summer harvest last!
Vacuum-sealing extends the shelf life of herbs and spices by preventing oxidation, but it doesn't prevent the decay and breakdown caused by surface bacteria and extreme temperature. Vacuum sealing works best with oil-packed herbs and dried herbs.
Ideal Herbs and Spices to add to your food storage
- Bay leaves
- Black Pepper
- Chili Powder
- Cayenne Red Pepper
- Crushed Red Pepper
- Wash the herbs right away for about 1 minute under cold water followed by patting dry with paper towels and air-drying eliminates the majority of surface bacteria that cause decay. Rinsing herbs stay fresh longer than unrinsed herbs. You can also dry off the herbs in a salad spinner to help save some time.
- Select an EcoVac vacuum sealer bag large enough to hold the herbs plus an extra 2-3 inches. Add the herbs to the plastic bag in a flat and even layer. Also, if you're freezing oil-packed herbs, add the herbs and just enough neutral-flavored oil to coat them.
- Now Flatten the bag as best you can and allow 2-3 inches of space at the top. Try not to let any oil squeeze past the 3-inch buffer at the top of the bag, as it can interfere with sealing.
- Seal the open end of the bag using your vacuum sealer.
- Grind dry herbs to a fine powder for a concentrated flavor that works well in a spice rub or paste.
- You can keep dried herbs in a vacuum-sealed bag indefinitely, but they start to lose their flavor after six months. You can store vacuum-sealed oil-packed herbs in the freezer indefinitely without a loss in quality.
Voilà! That was pretty easy, wasn't it?! Now check out our blog for more vacuum sealing tips or our shop to find high-quality vacuum and chamber sealing bags that work with all household sealing machines.