Have all those little jars of spices and herb gotten out of control? Are they scattered throughout multiple cabinets and drawers in your kitchen? If so, grilling season is a great time to organize the cabinet and you can use those duplicate open jars to make great grilling blends.
- Empty the entire spice cabinet, and then give it a good cleaning with warm soapy water.
- Sort the jars by spices and herbs so you can easily see any duplicates.
- Check for freshness. Are they:
- Bright in color
- Aromatic, take a pinch between your fingers and crush lightly the herbs should smell
- Pitch the old seasonings into your compost or the trash.
- Add the seasonings you’ve thrown away to your Coborns Delivers grocery list.
- Consolidate multiple open jars into dry rubs for easy grilling:
- Beef-Salt, pepper, garlic, paprika, chili pepper
- Chicken– Rosemary, sage, oregano, thyme, black pepper, ginger
- Fish-Paprika, salt, raw sugar, lemon peel, onion, tarragon, basil, dill weed
- Pork-Onion powder, garlic, lemon peel, bay leaf, salt
- Barbecue-Brown sugar, paprika, salt, celery salt, chili pepper, dry mustard
- Place spices back in cabinet.
It is best to purchase high quality dried herbs and spices in small quantities so that you can easily use them up in reasonable period of time.
Suggested shelf life:
- Whole spices can last up to 4 years
- Dried herbs 1 – 3 years
- Ground spices 2 – 3 years
- Seeds will keep 2 – 3 years