Store both whole and ground herbs and spices in a dark place in a closed container. Light, heat and moisture can negatively affect the quality.
Whole spices can be kept the longest, if carefully packaged. Most ground spices gradually lose their colour, flavour and aroma after approximately six months. The spices can then still be used, but you will need to use more of them to achieve the same result.
Fresh herbs and spices can best be stored refrigerated, unless they are used on the same day. Various kinds of herbs can be kept for a maximum of two weeks if kept wrapped in kitchen paper and stored at approx. 5 degrees (vegetable drawer of the fridge).
The characteristics of fresh herbs and spices can be retained for longer by freeze-drying them. By soaking these herbs and spices (in water, milk or another fluid used in the recipe), the qualities of the fresh variety return.