I enjoyed your article on storing spices in last month's newsletter. I use a lot of spices and buy them if they are on sale and I know I will use them. I also grow several of my favorites.

For home grown basils, parley, cilantro, thyme, oregano, etc., I wash, dry and chop or dice them and place them in ice tray cubes with enough water to cover them and freeze. Once frozen, pop them out and store in freezer bags. Just write the amount you have in each cube on the bag. Some of them I dry in a dehydrator. Dill is easy to store in the freezer. I simply cut whole stalks, wash well, drain and fold up enough to fit into a gallon bag and freeze. It is easy to pull/cut off enough to use even when frozen.

For store bought containers, purchase a package of 1" wide round labels. Write the purchase or expiration date on it and stick on the lid. It works great.

If short on cabinet space, store extra spices in a plastic storage container made for sweaters. You can then store it in an out of the way place until needed.

C. Kilmer

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Colleen,

Thanks for the interesting information. I am going to try freezing fresh herbs, what a great idea!

I love your idea of storing your extra store bought spices in a sweater box to save space.

Thanks,

Jeanne

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