The short answer: keep dried herbs and loose herbal tea blends in a clean, dry, airtight container, in a cool and dark cupboard away from the cooker, the sink and sunny windows. Air, heat, light and moisture are what fade colour and aroma fastest. Keep leaves and flowers whole for as long as you can, crush them only when you use them, and let your nose be the everyday test.
This guide explains why dried plant material loses its character, which containers work best, where to keep them in a real kitchen, and how to tell when a jar is past its best. It also covers a little botany and history: why “herbal tea” is not really tea at all, and where the word tisane comes from.
Herbal tea, tisane or infusion: what are we storing?
In botanical terms, “tea” is one plant: Camellia sinensis. Green, black, white and oolong teas are all made from its leaves. Everything else that people steep in hot water, such as dried leaves, flowers, roots, bark, seeds or fruit pieces from other plants, is more accurately called an herbal infusion or a tisane.
The word tisane has a surprisingly old and humble origin. It came into English from French, and before that from Latin ptisana and the Ancient Greek ptisánē, which meant peeled barley or a barley gruel, from a verb meaning “to peel” or “to crush”. In other words, the ancestor of the word for herbal tea was a simple barley drink. If you are curious about barley as a plant, see our guide to how young barley grass is grown, harvested and stored.
From a storage point of view, all of these dried plant materials behave in a similar way. Their aroma comes largely from volatile compounds and essential oils held in the plant tissue, and those slowly escape or break down once the plant is dried.
Why dried herbs lose their aroma
Four things age dried plant material:
- Air. Every time a jar is opened, fresh air reaches the contents and aromatic compounds drift away. Oxygen also slowly changes oils in seeds and leaves.
- Heat. Warmth speeds up evaporation of volatile aromas. A shelf above the cooker or next to a radiator is one of the worst places for a herb jar.
- Light. Sunlight and strong artificial light fade green leaves and colourful petals to a dull brown or straw colour.
- Moisture. Dried herbs readily absorb humidity from the air. Damp herbs clump, lose their aroma and can go mouldy.
The Penn State Extension guidance on drying herbs sums this up simply: avoid exposing dried herbs to air, heat and light, and keep them in airtight, vapour-proof containers so they do not absorb moisture.
Whole or crushed?
Whole leaves, flowers and pieces of root or bark keep their character noticeably longer than finely cut or powdered material. Breaking the plant tissue exposes more surface to air, so the aromatic oils escape faster. That is why a jar of whole dried leaves often still smells lively when a jar of the same herb, ground to powder, has gone flat.
Practical rule: buy or keep herbs as whole as is convenient for you, and crush, rub or grind a portion just before use. Powders, such as dried green blends or botanical hair-care powders, are useful and easy to measure, but they deserve extra care with airtight closing and dry spoons.
Choosing the right container
Glass jars with a good seal
A glass jar with a tight lid or a clip-top with a rubber seal is the classic choice. Glass does not take on smells, is easy to clean and lets you see how much is left. Clear glass must be kept in a dark cupboard. Amber or other tinted glass gives some extra protection if the jar has to stand on an open shelf.
Tins and opaque canisters
Metal tea caddies and opaque canisters block light completely. Choose ones with a snug inner lid. They are a good option for herbs that are opened every day.
Resealable pouches
Many herbs and powders are sold in resealable foil or kraft pouches with a zip. These work well if you press out excess air before closing and keep the zip clean so it seals properly. If the zip stops closing, move the contents into a jar.
What to avoid
- Paper bags and open bowls for long-term storage: they let in air and humidity.
- Decorative jars on a sunny window sill or open shelf above the stove.
- Containers that previously held strongly scented foods such as coffee or spices: dried herbs pick up smells easily.
Where to keep herb jars in a real kitchen
- Best: a closed cupboard or drawer on an inside wall, away from the cooker, oven, dishwasher, kettle and sink.
- Acceptable: an open shelf out of direct sunlight, if you use opaque tins or tinted glass.
- Avoid: above the cooker, next to the kettle (steam), on the window sill, and in a steamy bathroom.
Fridge or freezer?
For most dried herbs and tea blends a cool cupboard is enough. Cold storage is not forbidden, but it has a catch: when a cold jar is opened in a warm kitchen, condensation can form inside and the herbs absorb that moisture. If you do keep a large stock in the freezer, use small, well-sealed portions and let a jar come to room temperature before opening it.
Five habits that keep herbs fresh
- Always use a dry spoon. Never scoop herbs with a damp spoon or wet fingers, and never shake a jar over a steaming pot.
- Close the lid straight away. The less time a jar stands open, the more aroma stays inside.
- Keep a small “daily” jar. If you buy in bulk, keep the main stock sealed and refill a small jar every week or two.
- Label everything. Write the name of the plant (ideally the botanical name) and the date you opened or decanted it. Dried herbs can look very alike.
- Keep the original label or a photo of it. It holds the batch, best-before date and any instructions from the producer.
How long do dried herbs keep?
Always follow the best-before date on the pack. As a general guide, Penn State Extension notes that most dried herbs keep well for up to a year, and suggests judging their strength by their aroma. Whole roots, barks and seeds often keep their character longer than delicate leaves and flowers, and powders usually fade fastest.
How to tell when a jar is past its best
- Aroma: rub a pinch between your fingers. If there is little or no scent, the herb has faded.
- Colour: leaves turning from green to dull brown, or petals bleaching, show light or age damage.
- Texture: material should be crisp and dry. Soft, clumpy or sticky herbs have taken on moisture.
- Warning signs: visible mould, a musty or damp smell, webbing or small insects. Do not use the contents in that case.
A note on preparing a loose herbal infusion
Good storage is only half the story; the way an infusion is made also affects its flavour. In the kitchen, two traditional terms are worth knowing:
- Infusion: hot water is poured over the plant material and left to steep, usually covered. This suits soft leaves and flowers, whose aromas are released easily.
- Decoction: tougher material such as roots, bark or hard seeds is simmered gently in water for longer, because their structure releases flavour more slowly.
Whatever you are preparing, follow the instructions on the pack for amounts and times. Covering the cup or pot while it steeps keeps the aromatic steam in, and a fine strainer or infuser makes loose material easy to remove.
The same rules for botanical powders
The principles above also apply to dried botanical products that are not used as drinks. Our Ayurvedic powder shampoo, for example, is a blend of dried plant powders: keep it closed, dry and away from bathroom steam, and use a dry spoon (see how to use and store Ayurvedic powder shampoo). You can find more dried plant materials in our Pure Botanical & Topical Raw Materials category and pantry items in our Grocery section.
Frequently asked questions
What is the best container for storing dried herbs?
An airtight glass jar or an opaque tin with a tight lid, kept in a cool, dark cupboard. Airtight containers stop the herbs absorbing moisture from the air and keep their aroma in.
Should I keep dried herbs whole or crushed?
Whole, if you can. Whole leaves and flowers hold their aromatic oils longer than crushed or powdered material. Crush a portion just before use.
How long do dried herbs and loose herbal tea keep?
Follow the best-before date on the pack. As a general guide, most dried herbs keep well for up to a year when stored airtight, cool and dark. Judge their strength by their aroma.
Can I store dried herbs in the fridge or freezer?
It is usually not necessary. If you do, use small sealed portions and let a jar reach room temperature before opening it, otherwise condensation can make the herbs damp.
Is herbal tea the same as tea?
Not botanically. True tea comes from the leaves of Camellia sinensis. Infusions made from other plants are more accurately called herbal infusions or tisanes.
Where does the word tisane come from?
It comes through French and Latin from the Ancient Greek ptisane, which meant peeled barley or barley gruel.
Please note: This article is general information about the botany, history, storage and kitchen preparation of dried herbs. It is not medical advice. Herbal products are not medicines and are not intended to diagnose, treat, cure or prevent any disease. Always follow the label and any instructions on the pack, and keep products out of reach of children.
Sources
- Penn State Extension, Let’s Preserve: Drying Herbs
- Wiktionary, tisane: etymology