Storage period
Like any product of organic origin, dried fruits have an expiration date and certain storage conditions. We can safely say that even the very quality of everyone’s favorite delicacy is determined by its storage conditions.
These terms guarantee the preservation of all consumer properties and indicators of products established by standards, subject to compliance with storage rules for a certain period of time.
The difference between the terms is that the shelf life is the time interval during which a given product can be used, and the shelf life is considered to be the time during which the product retains all its original properties.
The shelf life of products is established from the date of production by the manufacturer.
According to Resolution No. 720 of June 16, 1997: “The service life (shelf life) of the product must be established by the manufacturer in accordance with the legislation on consumer protection, other legal acts, mandatory requirements of state standards or other mandatory rules and contained in the information about the product provided to the buyer."
Shelf life
Most herbalists and herbalists agree that plants have their maximum healing effect within a year after collection. Roots and fruits, in which the active ingredients are usually presented in concentrated form, retain their healing properties longer. The shelf life of pharmaceutical herbal raw materials varies and depends on the type of herbs and the stability of the biologically active components present in them.
- Leaves, buds, buds can generally be used within 1-2 years after collection. Although chamomile flowers, calendula, and chaga mushroom are recommended to be renewed every season.
- Roots, tubers, bark do not deteriorate for 2-3 years. There are also “long-livers”. Thus, the rhizomes of burnet, cinquefoil, licorice, orchis tubers, oak bark, and buckthorn retain medicinal properties for 5-6 years.
- It is also not recommended to store fruits and seeds for more than 2-3 years.
If there are any expired supplies of medicinal herbs left, do not rush to throw them in the trash. Of course, you shouldn’t take them internally, but you can make an aromatic bath.
Marking according to GOST
All containers in which dried fruits are packaged are marked with indelible paint (an inscription that can be replaced with a colorful label) indicating:
- name of the manufacturer;
- the product's name;
- net mass, g;
- production dates;
- varieties;
- designations of technical documentation;
- expiration date of nutritional and energy value in accordance with the application.
Transport marking - in accordance with GOST 14192 with the application of the handling sign “Keep away from moisture” must contain the inscription: “Store in a dry, cool, disinfected room.”
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How to properly store dried medicinal herbs
It is extremely important not only to properly dry medicinal herbs, but also to store them correctly, observing all conditions and terms. The healing properties of herbs are lost over time and if mishandled.
Several rules for storing medicinal herbs:
- You cannot store different herbs together; each type should be given a separate place. This is extremely important for herbs with a pronounced odor and those that contain essential oils. For example: oregano, mint, valerian, thyme. It would be better to place such herbs in glass jars for further storage, since their strong odor can be transferred to other plants. They are tightly closed with a lid and placed in a dark place. The lid must be opened periodically for ventilation.
- In addition, it is necessary to store individual parts of one plant (leaves, flowers, roots, etc.) separately, since they have different shelf life.
- The most ideal for storing herbs are cardboard boxes, wooden boxes, baskets, linen bags or paper bags, since they allow air to pass through.
- If you have the opportunity to store herbs in bunches, then it is better to hang them on a rope or nails in a place where there is no direct rays from the sun, there is good ventilation and dry air.
- It is strictly unacceptable to store herbs in plastic bags, tea and coffee boxes, and various plastic containers.
- Periodically, the herbs need to be checked, inspected, and sorted. If you find mold, then the supplies should be thrown away; they will no longer be of any use. Roots, such as burdock, dandelion and rhubarb, as well as bark, are susceptible to insect attack. It is better to store them in canvas bags suspended in a draft. Balconies and basements are also suitable for storing roots.
- Be sure to sign the plants. Any container must indicate the name of the plant, as well as the date of collection or purchase.
Herbs retain their healing properties on average for up to 2 years, fruits for up to 3 years, bark and roots for up to 5 years.
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What does it depend on?
In order for dried fruits to remain fresh for as long as possible, it is always worth taking care of the storage conditions of this product , because all sorts of shortcomings can directly affect even the shelf life or storage of the product.
Materials for packaging dried fruits must be clean, durable, free of foreign odors, dry and free from pests, because these facts directly affect the quality of the fruit.
The composition of the product is important ; unfortunately, the fruits are subjected to careful chemical processing in order to make them more attractive to buyers. Most of the dried fruits that we purchase in stores are obtained through industrial drying, which is why they lose their color and even their smell.
Manufacturers use dyes, additional additives (such as E220), glycerin, vegetable oils, and sometimes burner processing is used for accelerated drying, which gives the fruit a gasoline taste. All this in one way or another affects the shelf life of the product, sometimes for the worse.
Storing Spices for Maximum Shelf Life
Minimizing exposure to air, heat, light and moisture is key to maximizing the shelf life of your herbs and spices, which can help you reduce waste and save money on purchasing new products.
While storing spices in clear containers next to the stove can be convenient and aesthetically pleasing, it's not the best way to preserve their potency.
Instead, a cool, dry, dark place such as a pantry, drawer or cabinet located away from the stove or oven is a great place to store your spice collection.
You should also make sure that your spices are stored in tightly sealed, non-porous containers. Glass or ceramic containers are one of the best options as they are easy to clean and hold air and moisture well.
Plastic containers are also a popular choice, but they are usually not as airtight and can absorb the colors and smells of different spices. This can make them difficult to clean if you want to reuse them.
Stainless steel or tin containers are another viable option, but since metal is a thermal conductor, it is even more important to store them away from heat sources such as the stove.
Although refrigeration is not required, red spices such as paprika and cayenne pepper retain their pigment longer when stored in the refrigerator. Likewise, storing seasonings containing oil, such as sesame and poppy seeds, in the refrigerator can prevent them from going rancid.
Also keep in mind that moisture can quickly degrade the flavor and texture of your spices, which can cause them to caking or mold. If you notice mold in any of your spice containers, discard the product.
You can keep your spices dry by scooping them out of the container with a dry spoon before adding them to hot food, rather than sprinkling them straight from the containers.
Conclusion:
Dried herbs and spices will last the longest when kept away from air, light, heat and moisture.
How to determine freshness when purchasing and at home?
First of all, many people try to determine the freshness of a product by its appearance. Manufacturers are trying in every possible way to attract our attention with the shining surface and bright color of dried fruits, sometimes even resorting to treating the fruits with various substances for a more intense aroma. Unfortunately, quite often all this is not a guarantee of good quality.
In order not to make a mistake, you should choose dried fruits with a matte surface, because this is an indicator that the product is natural, because due to the absence of most of the moisture, the fruits cannot shine.
Most often, naturally dried dried fruits do not have a presentable appearance, but they are the ones that are good for health.
For example:
- The bright orange color of dried apricots indicates that they have been exposed to chemical dyes. Dried under natural conditions, it has a dark shade, sometimes even brown, with a gray coating.
- Raisins, if all the rules of drying and storage are followed, should be brown or black (depending on the grape variety).
- The brown tint of prunes indicates that they have been in boiling water, therefore, they have lost some of their beneficial properties, and the shiny surface only indicates treatment with glycerin or wax.
As for those cases when you purchased dried fruits of inadequate quality, you can almost always return them (if the defect did not occur through your fault).
Rules for keeping at home
- Dried fruits should be stored in a glass, closed container. If you store fruits in a vacuum, this will prevent the appearance of harmful microorganisms.
- There is also a way to store fruits in thick cotton bags, pre-soaked in salt water. The fabric prevents mold by absorbing excess moisture, and the salt repels pests.
- Storing dried fruits in plastic bags and plastic containers is not the best solution, because the product gets damp, becomes moldy and is a good place for insects.
- It is those fruits that are located in damp and warm places that are susceptible to destruction. The storage location of the product should be well ventilated and not exposed to direct sunlight.
- When frozen, dried fruits lose some of their beneficial substances, but if there are no other storage methods left, you need to follow certain rules:
- Fruits should be placed in small batches in food containers.
- Dried fruits must be divided into portions, since re-freezing the product is not permissible.
- Thawing should only be done at room temperature; dry fruits should not be defrosted in boiling water, as they will lose many of their properties.
Can I eat it after the specified time?
If the dry fruits look natural in appearance: there are no pests, no stains or moisture, the color and smell are unchanged, then you can use such a product, but you need to evaluate the possible risk, because the expiration dates are indicated by the manufacturer for a reason.
Dried fruits are one of the healthiest products in our lives , but they should be consumed sparingly and wisely, not forgetting about storage conditions and quality. Before use, they should be treated with boiling water or soaked in water, and then rinsed. Be careful when choosing fruits and take care of your health.
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