The holiday season is fast approaching and with it comes loads of cleaning, shopping, decorating and of course — baking! While you’re prepping for your holiday feasts, consider using fresh herbs and spices instead of the market shelf dried variety. Storing and preserving these fresh goodies is simple with the right tools and using them can add that extra oomph to your recipes.
Whether you have left over homegrown goods from your summer garden or want to preserve fresh items from a local market, there are plenty of options to get the job done.
Many spices are sensitive to direct sunlight and intense heat, so they should be stored in a cool, dark area that is still within easy reach of your prep area. The best places to store your spices are inside cabinets and drawers, which keeps spices within easy reach. You can also store spices on a counter top away from any windows.
Keep all your excess fresh herbs stored away until you can use them with the Progressive fresh herb keeper. The water reservoir offers hydration for stored herbs, ensuring they stay fresh for several days in the refrigerator. Now you can keep fresh herbs readily available so you can enjoy fresh basil, rosemary and other spices in your signature dishes. These savory choices are a perfect addition to Thanksgiving Day turkey and more.
If you like to create your own spice mixtures and meat rubs, you need a convenient place to store your concoctions. Our spice balls provide tons of storage space to store large amounts of spice mixtures so you can keep a large quantity of herbs on hand. You can store smaller spice mixtures in our spice shakers, which allows you to sprinkle your favorite mixture over steaming plates of food.
It’s easy to get overwhelmed by spices, especially blends. But it’s really as simple as trial and error. Mix your favorite spices, see what you like and what you don’t.
Here’s one to try this holiday season:
Pumpkin Pie Spice Mix
- 3 tbs cinnamon
- 2 tsp ginger
- 2 tsp ground nutmeg
- 1 1/2 tsp ground allspice
- 1 1/2 tsp ground cloves
Mary Joesten contributed to this story.