The article emphasizes the importance of yearly checks on your kitchen spice cabinet during February. It highlights the process of evaluating each herb and spice for freshness and quality, including discarding expired items and consolidating half-empty containers. The author shares a step-by-step approach to cleaning the cabinet and maintaining a well-organized collection of spices. The article suggests using faded herbs in other cooking applications like stock, ensuring that all ingredients remain at their best for cooking and baking throughout the year.
Making a regular winter check of the contents means keeping your ingredients at peak freshness for cooking and baking all year-round (plus, no more stress about expired ingredients when you do cook!).
Here's how it works: After taking everything out of the cabinet, I clean the shelves with warm, soapy water and white vinegar, and the door is left open to let the cabinet air-dry.
If there are half-filled bottles of the same spice, you can consolidate by pouring the contents into one container (with the oldest added last).
Dried herbs can lose their vibrancy and flavor over time. Any faded dried herbs or spices can be used for making a pot of stock with vegetables.
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