Dried Basil

Dried basil, when properly stored, has an average shelf life of about two to three years. The expiration date on the package is usually a good guideline, but you can still use dried basil safely past this date if it has been stored correctly. Its flavor and aroma, however, might diminish over time. Once the package has been opened, the herb should retain its peak freshness for about six months. Freezing isn't necessary or common for dried herbs as it doesn't significantly extend the shelf life.

There are a few telltale signs that dried basil has gone bad. The first is the loss of its vibrant green colour which could fade to a dull brown. The scent of the herb could fade dramatically or even completely disappear. If you don't smell a strong, refreshing, and slightly sweet aroma when you pinch the dried leaves, it's likely past its prime. Finally, if you taste a tiny bit and it barely has any flavor, it's time to replace your supply.

• Store the dried basil in a cool, dark, dry place to maintain its color and aroma. Light, heat, and moisture are enemies to all spices and herbs. • Once you've opened the jar or package, make sure to close it tightly after each use to limit the exposure to air which can degrade the quality over time. • Although not necessary, you can opt to vacuum seal your spices and herbs to remove the air and extend the shelf life. • If possible, purchase whole leaf basil rather than pre-crushed or ground versions. Whole leaf herbs and spices tend to retain their flavor and aroma for longer periods than their crushed counterparts. You can grind the amount you need each time you cook. • Rather than stocking up in large quantity, try buying only enough dried basil that you will use within six months to maximize the flavor profile. • Regularly rotate your spices and herbs by using the 'first in, first out' principle. This means using older supplies before newer ones to ensure you’re consistently using fresh, flavorful ingredients in your cooking.