Storing Your Herbs and Spices

Herbs and spices are probably the single-most expensive food item you buy.  It will behoove you to store them carefully. No matter how pretty, never store your herbs and spices in those decorative little bottles hanging in a rack on your kitchen wall. 

Herb and Spice Kits for the Survivalist

After setting up my bug-out bag with essentials for survival, I began to think a little further.  Yes, I have dehydrated food ready to go and a few seasoned meal kits.  But in reality, my physical limitations would prevent me from striking out into the woods for very long. 

Grinding Dehydrated Herbs and Spices

 

Basically, herbs are the leaves and stems of certain plants that retain their flavor and add to the taste of food. Generally, fresh herbs are preferable to dried herbs, but we do not live in an ideal world and often need to resort to the dried version.

Global Buckets

Three years ago I found this link and started making my own global buckets.  For those of you who have limited gardening space or live in a harsh climate, this is the ideal set-up. 

These are especially important if you live in an arid climate. They use 50% to 80% less water!

http://www.globalbuckets.org/

Where I live it can snow any day of the year.  But lugging 5 gallon buckets of dirt and plants into the house is not possible for me. This mint is grown in a double-kitty litter bucket.  The pipe is where you pour the water in.

If you live in a situation where you need to be on the go, traveling or  bug-out, then these containers enable you to take your garden with you.

Herbs Harvesting Chart

I highly recommend How to Dry Foods by Deanna Delong.

She has a great list for growing herbs. Here is the chart for when to harvest and what parts to use.

I grow most of my herbs in one-gallon self-watering containers. I have no garden space, and since we live in a very cold climate, I can easily bring my plants inside when I need to.

Homemade Taco Seasoning Mix – Low Sodium

Source: Source: Pillsbury Classic Cookbooks; Money $aving Meals, #131, Jan. 1992; reviewed July 2007

• 6 tsps. chili powder
• 5 tsps. paprika
• 4-1/2 tsps. cumin*
• 3 tsps. onion powder
• 2-1/2 tsps. garlic powder
• 1/8 to 1/4 tsp. cayenne pepper

In storage container with tight-fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months. 21 teaspoons (about 1/2 cup)

TIPS:

*Cumin, an herb, is ground from cumin seeds, and there is no substitute for its flavor.

Yield:

Seven teaspoons of mix equal a 1.25-oz. package of purchased taco seasoning mix.

Nutritional Information

Seven teaspoons mix contain 90 mg. sodium.

Homemade Seasoned Rice Mix Low Sodium

Source: Source: Pillsbury Classic Cookbooks; Money $aving Meals, #131, Jan. 1992; reviewed July 2007

This economical, convenient mix allows you the flexibility to make it for poultry or beef-flavored dishes.

• 3 cups uncooked regular rice
• 1/4 cup dried parsley flakes
• 6 tsps. instant chicken or beef-flavor bouillon
• 2 tsps. onion powder
• 1/2 tsp. garlic powder
• 1/4 tsp. dried thyme leaves

In storage container with tight-fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months. Stir well before each use.

Yield: 3 cups.

Nutritional Information

1/2 cup = 150 mg. of sodium.

Homemade Salt-Free Herb Mix

Source: Source: Pillsbury Classic Cookbooks; Money $aving Meals, #131, Jan. 1992; reviewed July 2007

Commercially packaged mixes can eat up food dollars, especially if purchased frequently. A practical, money-saving alternative is to make your own mixes.

Commercially prepared salt-free herb and spice blends are growing in popularity. Our homemade version is versatile and the flavors are complementary to many meat, vegetable and starch dishes. Teaspoon measurements are used because the teaspoon easily fits into the seasoning containers.

• 3 tsps. onion powder
• 3 tsps. garlic powder
• 3 tsps. dried parsley flakes
• 1 tsp. dried basil leaves
• 1 tsp. dried thyme leaves
• 1 tsp. dried marjoram leaves
• 1 tsp. pepper

In storage container with tight-fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months. Stir or shake well before each use.

Yield: 13 teaspoons (about 1/4 cup).

Nutritional Information

One teaspoon mix contains 1 mg. sodium

Herbal Combinations

Linda’s Note: I took a class called  Put a Little Spice in Your Life class with Barbara Hotaling, owner of Paya’s Restaurant in Dubois, Wyoming.  She gave us a CD she had downloaded from the University of Deleware College of Agriculture and Natural Resources. It’s most complete information I’ve ever seen on herbs and spices. It’s free and available for you to copy.

http://ag.udel.edu/extension .

Here is an excerpt from that file:

Herb and Spiced Beverages

• Linda’s Note: I took a class called  Put a Little Spice in Your Life class with Barbara Hotaling, owner of Paya’s Restaurant in Dubois, Wyoming.  She gave us a CD she had downloaded from the West Virginia University Extension Service It’s free and available for you to copy. 

It’s in pdf format

http://www.wvu.edu/~exten/infores/pubs/fypubs/wl107.pdf

Creating Seasoned Rubs

Seasoned rubs are great on meats and vegetables. However, the premixed seasonings found at the grocery store often contain up to 90% salt in order for the manufacturer to reduce production costs. You can make your own flavorful rubs with much less sodium and more flavor.

Making your own rubs is especially helpful for people with chemical or nutritional issues.  For general health, you probably want to stay away from the chemicals and toxins manufacturers put in their rubs.

Herb and Spice Substitutions

Linda’s Note: I took a class called  Put a Little Spice in Your Life class with Barbara Hotaling, owner of Paya’s Restaurant in Dubois, Wyoming.  She gave us a CD she had downloaded from the West Virginia University Extension Service It’s free and available for you to copy.  Here is an excerpt from that file:

Easiest of the Easy

For you newbies to dehydrating, here is a list of the easiest things to dehydrate. All you have to do is wash, slice, toss onto the racks and go. By morning, Voila! Perfection.

Apple Slices

A few starter tips:

• Even slices mean even drying. Try to cut ...your slices thin and even.
• Use a mandolin slicer if you have one. Makes the job a lot easier.
• If you wash your veggies first, you might want to use your salad spinner get rid of excess moisture.
• Fruits with high sugar content - spray your fruit leather trays first to keep from sticking.
• Drippy things or things that will fall through the slots when dried because of shrinkage - put a fruit leather tray or cut piece of wax paper on the bottom rack. 
• The foods listed below do not need cooking, blanching, or treating before dehydrating.   

Flavor Profiles

When using spices and herbs, don’t think in terms of which herbs go with what foods. Think in terms of flavor profiles.  As you begin to understand the flavors, you will be better able to blend delicious combinations based on your own family’s preferences.

Below is a short list of flavors.

Herb / Spice	Flavor
Allspice	Sweet
Basil	Licorice / cloves
Bay leaf	Piney
Caraway	Tangy / licorice
Cardamom	Sweet
Cayenne	Hotter than black or white
Chervil	Licorice, parsley substitute
Chives	Onion
Cilantro (coriander)	Pungent, soapy to some
Cinnamon	Sweet or hot
Cloves	Licorice
Cumin	Spicy, pairs with chilies
Dill	Tangy, dry aftertaste
Dried chili	Hottest
Fennel (anise)	Licorice
Garlic	Pungent
Ginger	Pungent
Mint	Spicy / sweet, menthol
Mustard	Hot – brings out other flavors
Nutmeg	Sweet & pungent
Oregano	Bitter
Paprika	Mild peppery
Parsley	Peppery
Pepper	Hot
Poppy seeds	Sweet
Rosemary	Piney w / lemon
Saffron	Medicinal
Sage	Musty mint
Savory	Cross between thyme & mint
Sesame	Minl
Tarragon	Licorice
Thyme	Pungent, mint / lemon
Turmeric	Dye properties
Vanilla	sweet

Compound Butters

Here is an interesting way to use those wonderful home-dried herbs.

If you go to really nice restaurants or specialty delis, you can find seasoned butters… at VERY high prices.  However, making your own butters are so easy, you’ll smack your forehead with “why didn’t I think of that!”

You can put together a custom-blended compound butter in less than ten minutes.

Basically:

• Mix your desired herbs and spices into the butter.
• Room temperature butter
• Place butter into mixing bowl with paddles
• Add desired spices and herbs
• Mix until well blended
• Roll it in plastic wrap to make a tight sausage shape.
• Refrigerate or freeze to make it firm.
• Then slice and use.

By the way, this is a great opportunity to use that wonderful micro plainer, if you happen to have one.  Use it to zest lemons, oranges, or other citrus into your butter mixtures.

Easiest of the Easy

For you newbies to dehydrating, here is a list of the easiest things to dehydrate. All you have to do is wash, slice, toss onto the racks and go. By morning, Voila! Perfection.

Apple Slices

A few starter tips:

• Even slices mean even drying. Try to cut ...your slices thin and even.
• Use a mandolin slicer if you have one. Makes the job a lot easier.
• If you wash your veggies first, you might want to use your salad spinner get rid of excess moisture.
• Fruits with high sugar content - spray your fruit leather trays first to keep from sticking.
• Drippy things or things that will fall through the slots when dried because of shrinkage - put a fruit leather tray or cut piece of wax paper on the bottom rack. 
• The foods listed below do not need cooking, blanching, or treating before dehydrating.   

Slice And Go:

• Celery
• Onions - NOT Vidalias, the high sugar content will caramelize... they become rubbery but so impart the good flavor; I just didn't like the "chewiness" in my soups
• Bell peppers
• Cucumbers
• Zucchini
• Apples / pears - peel and core first
• Garlic
• herbs
• Greens - turnips, collards, spinach, beet, kale - wash & stem, salad spin, spread out whole on racks. Takes a bit of room, but well worth the effort
• Cabbage, definitely cabbage! Chopped, diced, shredded. Cabbage can be cooked first. Just make sure you don’t use any fats or oils in the cooking.