How to Package Dry Seasonings

Dry seasonings liven up foods by adding aroma and flavor. Seasonings come from seeds, leaves, stems and roots of plants. Pepper, cloves, cinnamon, ginger and nutmeg are popular dry seasonings that will last for years if protected from light, heat and moisture. Airtight containers are the best way to protect your dry seasonings. Some people like to grow their own herbs and dry them for seasoning meats. You can keep dry seasonings in a pantry for a year or more if you carefully dry and package them in an airtight container.

Things You'll Need

• Seasonings
• String
• Airtight containers
• Permanent marker
• Blank address labels

Show More

Instructions

• 1

  Air-dry fresh herbs by cutting the herb stems close to the soil. Rinse the herbs gently in cool water to remove dirt. Bundle the herbs together by the stems. Tie a string around the herb stems and hang the bundle upside down in a low-humidity place out of direct sunlight.

• 2

  Dry herbs until the leaves are brittle. Wait up to two weeks for the seasonings to dry completely. Pick the dried leaves off the plant. Place the seasonings in an airtight container.

• 3

  Screw the lids tightly on the containers. Write the name of the spice on a small blank address label. Place the label on the front of the container. Store seasonings in a cool, dark and low humidity pantry.