Herbs And Spices – 7 Buying/Storing Tips & 13 DIY Blends

Though herbs and spices have tremendous health benefits (outlined here and here), they’re not all created equal.  And similarly, they don’t all remain equal – depending on where you store them and how you treat them.

The good is, it’s not that complicated or difficult to implement.  And the better news is, it’s going to SAVE you money; especially in the long-run!

7 Herb And Spice Buying & Storing Tips

  1. Splurge on Organic – Conventional herbs and spices are generally exposed to irradiation (damaging the plants and forming radiolytic byproducts) and pesticides/herbicides.  So the upgrade to organic is definitely worth it.
  1. Buy in Bulk – Which doesn’t mean buy a lot, it actually means the opposite – buy what you need. Since unlike the set amounts you get from the glass jars or pre-filled bags at the grocery store, the bulk food store let’s you choose the amount.
  1. Favor Asian Supermarkets & Specialty Health Food Stores – Since unlike the big-box grocery store, the customers actually buy and use them. Meaning more freshness, more flavor, and more antioxidants added to your meals. But also because the staff and store owners tend to care more about the quality. Whether that’s buying better spices in the first place (that aren’t irradiated during processing), or ensuring they’re stored and cared for properly.
  1. Avoid Pre-Mix Blends – They’re more expensive, (usually) crappy quality, and making your own is super easy (scroll down for my 13 DIY Blends). The only pre-mixed brand I like and trust (at the moment), is this one from Balanced Bites.

  1. Store Dried Herbs & Powders in Safe Place – Just because they’re dried herbs and powders doesn’t mean they’re not susceptible to oxidation. A cool dark place in sealed containers is best.
  1. (Next Level 1) – Make Your Own – There’s no reason we can’t buy fresh seeds and leaves and blend/chop them ourselves; as herbs especially may lose some nutritional value when dried. Here are 2 options for storing herbs so you’re not constantly running to the grocery store:

Option 1 –put them in a jar with a bit of water in the bottom, cover with a loose plastic wrap

Option 2 – chop them up and freeze them in ince cube trays with a bit of olive oil

  1. (Next Level 2) Grow Your Own – Oregano, ginseng, basil, chives, fennel, garlic, ginger, oregano, rosemary, sage, thyme, and onions are all perennials; meaning they come back every year if you plant them once. (NOTE: Avoid growing your own mint; it can be very invasive).

13 Herb And Spice DIY Blends

As mentioned in Point #4, I made a list of 13 Do-It-Yourself Blends that are (surprisingly) easy to make at home.  The best part being, that I managed to fit them all on a 1-page PDF you can print off and stick on your fridge – for easy reference.

All you have to do is enter your email below and I’ll send you a copy…

Stay Lean!
Coach Mike


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