The Herb Prof Team researches and writes our herbal guides, drawing on published research, traditional herbal references, and hands-on growing experience.
Herb jars keep dried herbs fresh, tidy and easy to find. Air, light, heat and moisture all dull the flavor and color of dried herbs, so the right container makes a real difference. In this guide, you will learn what to look for in herb jars, which materials work, how to fill and label them, where to keep them, and how long your herbs will last.
This guide covers storing dried culinary herbs. It is general information only, not medical advice.
What to Look for in Herb Jars
Good herb jars do one job well: they protect dried herbs from air, moisture, light and heat. Three extension services agree on the basics. Penn State Extension, the University of Florida (UF/IFAS) and Ohio State University Extension all advise storing dried herbs in tightly closed containers in a cool, dry, dark place. With that in mind, look for these features:
- A tight seal. The lid should close firmly, because air and moisture are the main enemies of dried herbs.
- The right size. A jar that fits the amount of herb you have leaves less air inside.
- A wide mouth. It makes filling and cleaning easier.
- A lid you can check. Look for a rubber or silicone ring or a screw thread, since a loose lid lets air in.
Glass, Plastic or Something Else?
UF/IFAS says to pack dried herbs in plastic or glass containers that close tightly. Both work, so the choice comes down to your preference.
- Glass jars. They do not hold on to odors or stains, you can see what is inside, and you can wash and reuse them many times. For this reason, many home cooks prefer glass.
- Plastic containers. They are light and hard to break. However, plastic can pick up strong smells over time.
- Tinted glass. A dark or tinted jar gives extra protection from light, although a dark cupboard does the same job.
- Shaker-top bottles. They are handy for herbs you sprinkle often. Even so, the holes let in air, so keep the main supply in a sealed jar and refill the shaker from it.
How to Store Dried Herbs in Herb Jars Step by Step
- First, make sure the herbs are completely dry. Damp herbs can spoil in a closed jar. UF/IFAS advises leaving room for air flow while herbs dry, to prevent mold and mildew.
- Next, wash and dry the jar and lid thoroughly. Any moisture left inside can ruin the herbs.
- Then remove the stems. Ohio State Extension advises discarding the stems and crumbling the leaves before storing.
- After that, fill the jar, leaving as little air space as you can.
- Close the lid tightly.
- Finally, label the jar with the herb’s name and the date, then put it away from light and heat.
Tip: Penn State Extension notes that whole leaves keep their oils and flavor longer than crushed ones. Therefore, if you can, keep the leaves whole and crush them just before cooking.
Where to Keep Your Herb Jars
Penn State Extension says to store dried herbs in a cool, dry, dark place, and not near the stove, sink or windowsill. A cupboard or drawer away from the cooker is ideal.
- Avoid heat. Steam and warmth from the stove speed up flavor loss.
- Avoid sunlight. A sunny windowsill looks pretty. However, light fades color and fragrance. Ohio State Extension advises keeping herbs away from light, heat and moisture.
- Avoid damp spots. Do not store jars near the sink or kettle.
- Fridge or freezer. Penn State Extension says you can keep dried herbs in the refrigerator or freezer, in freezer jars or wrapped in heavy-duty foil to stop odors spreading. When you take them out, take care that condensation does not form on the herbs, because they can absorb moisture.
How Long Do Dried Herbs Last?
Sources give slightly different answers, so treat these as guides rather than strict limits.
- Penn State and Ohio State Extension both say most dried herbs keep well for about a year, and Ohio State describes this as the time for best quality.
- UF/IFAS says thoroughly dried herbs will not spoil, but the flavor fades over time. It gives 1 to 3 years for leafy herbs such as parsley, basil and oregano, 2 to 3 years for ground spices, and up to 5 years for whole spices.
In practice, the date on your label tells you when to use a jar up. If a herb has lost its smell, it has lost its flavor, so replace it.
Labeling Your Herb Jars
Ohio State Extension advises labeling each container with the name and the date packaged. Labels also save you from guessing between look-alike herbs such as oregano and marjoram.
- Use waterproof labels or a permanent marker on a strip of masking tape.
- Write the name of the herb and the date you jarred it.
- Place the label on the side of the jar, not only on the lid, because lids get swapped.
Signs Your Dried Herbs Have Gone Off
Dried herbs rarely go bad quickly. Even so, moisture can get in, so check them from time to time.
- Mold or clumping. Fuzzy growth, or herbs that have stuck together in damp clumps, mean moisture got in. Throw the whole jar away.
- A musty smell. Fresh dried herbs smell sweet, green or spicy. A damp or stale smell is a bad sign.
- No aroma. If you rub a leaf between your fingers and smell nothing, the herb is past its best. It is safe to use, but it will not flavor your food.
If you see mold, do not scrape it off or use the rest. Discard the herbs and wash the jar well.
A Safety Note About Herbs in Oil
Do not use herb jars to keep herbs in oil at room temperature. Oregon State University Extension advises that homemade oil flavored with fresh or dried herbs or garlic should be refrigerated and used within 4 days, or frozen. The reason is that this mixture can create an oxygen-free environment where botulism bacteria can grow. Store dried herbs dry.
Where to Get Herb Jars
You do not need to buy a special set.
- Reuse jars you already have. Clean glass jars from sauces, jams or spices work well, provided the lid still seals and carries no smell. Wash them and let them dry completely before use.
- Buy a matching set. A set of jars looks tidy and stacks neatly. Check that each lid really seals before you buy.
- Choose by size. Small jars suit herbs you use occasionally, while larger jars suit the ones you cook with every week.
Before You Go – Herb Jars
Herb jars are simple, but the details matter. Dry the herbs fully, fill clean, dry jars, close the lids tightly, label them and keep them in a cool, dark cupboard away from the stove. Then check them now and then, and replace any herb that has lost its aroma.
References – Herb Jars
Little Herb Encyclopedia, by Jack Ritchason; N.D., Woodland Publishing Incorporated, 1995
The Ultimate Healing System, Course Manual, Copyright 1985, Don Lepore
Planetary Herbology, Michael Tierra, C.A., N.D., Lotus Press, 1988
Handbook of Medicinal Herbs, by James A. Duke, Pub. CRP Second Edition 2007
The Complete Medicinal Herbal, by Penelope Ody, Published by Dorling Kindersley
Sources
- Penn State Extension. Preserving Herbs by Drying.
- University of Florida IFAS Extension. Preserving Herbs and Spices.
- Ohio State University Extension. Preserving Herbs (HYG 5360).
- Oregon State University Extension. Garlic and herbs in oil: food safety (publication SP 50-701).
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Frequently Asked Questions – Herb Jars
What is the best container for dried herbs?
A tightly closed glass jar kept in a cool, dark cupboard works well. UF/IFAS also says plastic containers are fine if they close tightly.
Can I keep dried herbs in plastic bags?
A bag is not as protective as a jar with a firm lid. If you use one, squeeze out the air, seal it well and put it in a dark place.
Do herb jars need to be airtight?
Yes. Penn State Extension, UF/IFAS and Ohio State Extension all advise tightly closed or airtight containers.
Should I keep herb jars in the fridge?
You do not need to. A cool, dry, dark cupboard is enough. If you do use the fridge or freezer, avoid condensation when you take the jar out.
How long do dried herbs last in a jar?
Most keep their best quality for about a year. Some leafy herbs stay usable for 1 to 3 years, though the flavor fades.
Can I store fresh herbs in herb jars?
Dried herb jars are not made for fresh herbs, which need to stay cool and slightly damp. Our guide to thyme for cooking explains how to store fresh herbs.