laughingfrog wrote:
I store all my herbs in glass mason jars with the oxygen removed. I use a vacuum sealer to remove the oxygen from the jar and seal the lid tight. Food saver sells both regular and small jar lid size gadget for sealing. It can be opened and resealed. It does take up a lot of room to have so many jars, but it keeps herbs and dry foods fresh for years. I put them all in the root/wine cellar.
I have opened up jars that were sealed 10 years ago and they taste exactly like the day they were sealed.
I used to do a lot of vacuum sealing in the old days. I think it does help with preservation. Our scale is such these days that nothing is around long enough for vacuum sealing to make a difference.