Aromatic herbs and spices add precious aromas and flavours to our recipes and offer special beneficial properties to our health. To maintain all their functional and organoleptic properties intact these ingredients must be preserved correctly, especially from the heat and humidity of the summer months.
Europrodotti accompanies you to the discovery of the best practices for preserving spices and aromas in summer, in order to maintain unaltered taste, freshness and nutraceutical benefits.
Humidity: the number one enemy of spices and flavours
Humidity is the main threat to aromas and spices. The kitchen is already a humid environment in normal conditions, just think of the water vapor produced by cooking food. In summer the problem is accentuated because hot air retains humidity more than cold air in winter. Remember that the effects of humid air on food include:
- the formation of mould;
- the formation of lumps of dust;
- the alteration of flavor and aroma;
- for spices and aromatic herbs the loss of essential oils is added.
To protect spices and herbs from humidity, it is advisable to store them in airtight plastic, metal or glass jars. Glass jars are the ideal choice because they are easy to wash, do not absorb odors, like plastic which tends to absorb the scents of strong spices such as turmeric or paprika, and do not react chemically with very acidic spices such as curry, as happens with metal containers.
Avoid using the plastic bags from the original packaging that do not protect from humidity and allow kitchen odors to filter through.
Light and heat: responsible for the degradation of essential oils
Spices and herbs must be stored in the dark and away from heat sources. So forget the parade of jars that enrich the kitchen scenography, making a fine show of themselves in full light and perhaps a few centimeters from the stove. In fact the simple exposure to direct sunlight can deteriorate the essential oils that give aroma and functional properties to spices and herbs.
The ideal storage is in a closed, cool and dry pantry, possibly far from the stove where the environment tends to be hot and humid. If you want professional-style storage, which keeps the organoleptic characteristics of the ingredients perfectly unaltered, we recommend purchasing a mini refrigerated cabinet.
Freezing herbs? Yes, but wisely
Freezing fresh herbs is a great way to preserve them for a long time while retaining much of their flavor. However, not all herbs freeze well. Below is a list of the most suitable ones for freezing and some advice on how to do it correctly:
Basil | It freezes best if chopped with oil, as in pesto. Raw it blackens |
Coriander | The leaves chopped and mixed with oil can be frozen |
Chive | It is suitable for freezing. It is advisable to cut it beforehand |
Dill | Once chopped it keeps well in the freezer |
Oregano | It can be frozen but it is preferable to keep it dried |
Parsley | It maintains its aroma well even if it can darken slightly. You can freeze it both chopped and whole |
Rosemary | It holds up well in the freezer. Once removed it must be used directly in cooking |
Sage | It retains its aroma well and can be frozen either whole or chopped |
Thyme | Excellent for freezing, even with whole sprigs |
Before freezing wash and dry the herbs well. Chop the leaves and leave the sprigs whole. Place the product in bags labeled with the name and date. Use it within three months.
Growing aromatic herbs at home
Growing aromatic herbs at home is a simple and economical solution to the problem of preserving aromas. In this way you will always have basil, parsley, oregano or any other plant you prefer on hand. You can choose the exact quantity you need for your recipes and make the most of the beneficial qualities that herbs bring to our body. Not to mention the pleasure that the scent of an oregano or sage plant gives to the atmosphere of your home!
To create your own aromatic plant garden you don't need a large plot of land. Your balcony or even your kitchen windowsill will do. Potted aromatic herbs are easily found in supermarkets, nurseries and fruit and vegetable shops. To ensure that your plants grow healthy and luxuriant you just need to follow these basic tips:
- plants such as basil, rosemary, thyme, sage and oregano love the sun. On the contrary parsley, chive, mint and coriander should be placed in shaded areas. Therefore choose your plants based on the exposure to the sun of the spaces where you will place them;
- if the seedlings you buy are in plastic pots transplant them into terracotta pots. In fact terracotta lets the soil breathe, evaporating excess humidity and avoiding the risk of water stagnation. Plastic, on the other hand, is not breathable and tends to overheat, stressing the roots;
- each type of plant must have a dedicated pot to meet its specific needs in terms of soil, exposure to the sun and irrigation. For example, basil needs a lot of water while rosemary prefers a dry soil.
Spices: whole or powdered?
Whole spices in the form of seeds, roots, berries and sticks resist time and heat better than ground versions, maintaining their aroma and properties for longer. When possible buy whole pepper, cinnamon, nutmeg and other spices. Then grind the right amount needed for your recipe. Nutmegs always come with a small grater while for pepper you can use classic grinders, which are also excellent for cumin and coriander seeds.
Buy only the spices you need: less waste, more aroma
One of the best ways to preserve spices is to buy only the type and quantity that you really need in your kitchen. The planned use of these ingredients will allow you to fully exploit their characteristics, avoid waste and, above all, save money.
Europrodotti uses the most advanced techniques in the preservation of herbs, spices and aromatic solutions. This is how it maintains the qualities of these precious ingredients and ensures the best results in the preparation of any recipe at home or in the professional field.