How to store your dried herbs for Chinese soups and teas
What’s the best way to store dried herbs for Chinese herbal soups and teas? How long do dried herbs last for Chinese medicinal teas and soups? How to prevent mold in dried herbs used for Chinese soups and teas?
One guiding principle in Traditional Chinese Medicine is the yin yang theory. In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also exist in each other. Our bodies, minds, and souls are designed the same way in that to be healthy, we need to be in harmony between these 2 bipolar states. Yin is receptive and passive, calm and slow, embodying cold and damp qualities (when we are sleeping). Yang is its exact opposite in aggressive and active, embodying heat, dryness, and movement (when we are awake).
One of our mission at The Chinese Soup Lady is to bring these principles into the foods and drinks we consume in order to support harmony.
How to use this guide:
- This is based on a Cantonese-styled approach (how we were raised) and a sharing of our experience, knowledge collected over time from multiple generational sources, and feedback! We would love to continue expanding out this knowledge with your feedback, too!
- Do see a Chinese medicine practitioner as this information is not a replacement for a doctor.
- You can follow this post for what ingredients are cooling or warming for soups and teas as a start.
What are the key factors to consider when storing herbs for Chinese soups and teas?
There are 2 factors to consider when you’re storing and keeping your dried Chinese herbs (for Chinese soups and teas): Humidity and Temperature.
Humidity
When crafting nourishing soups or soothing teas with Chinese herbs, proper storage is key to preserving their flavor, potency, and safety. Humidity plays a critical role—especially since these ingredients often include delicate dried fruits, roots, and even seafood. Here’s why it matters and how to store them like a pro:
1. Prevent Spoilage & Mold Growth
Dried herbs, fruits (like red dates or goji berries), and seafood (such as dried scallops or abalone) are highly absorbent. In humid environments, they can soak up moisture from the air, creating a breeding ground for mold and bacteria. Roots (like astragalus or ginger) may also soften or rot, ruining their medicinal properties. Storing them in dry conditions keeps them shelf-stable for months. If the air conditions are humid (like in Hong Kong, Singapore, SEA, or during wet summer months), I will keep a lot of my ingredients in the fridge or freezer (see below on how I store them).
2. Preserve Flavor and Nutrients
Excess humidity breaks down the active compounds in herbs, dulling their aroma and health benefits. For example, dampness can cause dried longan or chrysanthemum flowers to lose their sweet, floral notes. Properly dried and stored herbs retain their vibrant flavors, ensuring your soups and teas taste as intended. I find this with dried wolfberries that they become more sticky, and less sweet if there is too much moisture in the bag. All the sugars seep out and it doesn’t taste the same. The same applies when it’s too dry and becomes over brittle and browned.
3. Avoid Texture Changes
Humidity turns crispy dried ingredients into chewy or mushy herbs. Dried seafood like shrimp or fish maw can become rubbery, while roots like dang shen may turn brittle or attract pests. Maintaining a dry environment keeps textures intact for better cooking results. The fridge (in Hong Kong) and sometimes freezer, is really good for this! See below on which ingredients I kept in my freezer. Even though it’s a small freezer (given Hong Kong space), I still opted to prioritize my herbs! LOL.
Temperature
Creating flavorful, nutrient-rich soups and teas with Chinese herbs starts with proper storage—and room temperature plays a key role. Ingredients like dried fruits (longan, red dates), roots (astragalus, dang shen), and seafood (dried scallops, fish maw) are sensitive to heat, which can degrade their quality.
There is a co-relation between temperature and humidity. The warmer the temperature, the more humid the conditions, so they do go hand in hand! Keep reading below for ways to store your herbs for Chinese soups and teas.
8 TIPS FOR STORING HERBS FOR CHINESE SOUPS AND TEAS
1. Store the herbs separately from each other
- I will organize my dried herbs individually and never mix them together (even different batches of the same herb). The only one that I will mix is likely the dried apricot kernals (north and south). But all the other herbs are kept individual.
2. Store in dry or moisture free containers or bags.
- I will organize my dried herbs in glass containers, plastic boxes, or in labelled baggies so that I can see how much is left, the name of the ingredient (usually in English) and the condition of the herbs.
I also have these plastic, air-tight containers that I’ve gotten from Amazon as they come in a variety of sizes.
These bamboo airtight glass containers are also perfect for storage larger volume, long herbs such as dried Chinese yam, cinnamon, or dang shen.
3. Label all your ingredients
- I tend to know what my ingredients are based on how they look. This is really just through experience, but it’s still pretty neat and organized to hand label them. I use freezer-ready sticker labels with permanent marker (red sharpie) to do this. It’s easier by hand, but I know you can also make your own labels if it makes your heart sing. I use only English as it’s really for my own usage (and now my daughters as they rummage through my herb pantry making their own teas and drinks!).
These are the best easy-to-use, affordable, and simple freezer labels that I use. I use them for plastic, glass, baggies! Everything!
Nothing beats sharpies when it comes to writing permanence! LOL. Fine-tipped is best and these stay on the labels, even in frozen / cold conditions.
4. Completely empty the container, wash, and dry before refilling or replenishing
- I’ve seen people do all methods of refill, but I tend to empty the first one completely before I refill or replenish. This is so that the ones at the bottom aren’t ALWAYS at the bottom and that I can manage the batches. I will finish the previous batch completely and then open a new pack to refill. This just help my ingredients continue to stay fresh as long as possible.
5. If time permits, do a yearly clean up and inventory check.
- I like to do a yearly inventory clean up and check. This is to clear out all the herbs, check out the conditions of the herbs and replenishment levels, re-label and re-fill as needed. I will also reconcile my inventory list to be sure it’s correct as sometimes I buy more and don’t add to the list or deplete and don’t cross it out. This is a highly therapeutic process as well for me. It’s just like a normal spring cleaning!
6. Store as the seller stores (as a hint to how to store)
- In Canada, I’ve seen sellers sell dried scallop and shrimp from freezers or fridges as well as in room temperature, so both are OK. In Hong Kong, these are also often sold in air temperature conditions as well, so continuously check moisture content and the bag in which they are sold in. Some dried shrimp are not completely dried, so those I tend to keep frozen as well. The best way is to ask the seller as well what they would recommend for that particularly product.
7. Keep an inventorized list.
- For my cupboards, especially the ones that are jam packed and stacked, I will write a list of the ingredients and herbs in that cupboard. This helps me know what’s on hand, how much to buy (or not buy) and what herb is where. This has been so helpful for me because I really can’t remember what I buy and it helps save me brain space for other things!
- A good system is to add to the list as you buy and then cross them out as you use or immediately replenish. This real-time tracking helps me manage the amount of herbs that I have!
8. Buy small batches to try first before committing to more
- Some sellers sell in custom batches, meaning, you can scoop as much or as little as you’d like. These are the best to “try” first and see how the size, the flavor, the ingredient works (or doesn’t work) for you. Or, buy the smaller bags first.
- Some herbs that I know I constantly use and will buy in bulk are:
Red dates! These are used for most teas and soups (and even stews). Be sure to buy pitted red dates. These ones from Amazon are pretty good!
Red dates can be stored dried and for years in the pantry in Canada. I have kept them both in dried pantry and fridge in Hong Kong (checking moisture regularly).
Dried tangerine peels are a must have in my pantry. I have a few variations of these, which include these precut and sliced tangerine peels as well as the whole peels.
Dried tangerine peels can also be stored in both dry pantry and fridge (for more humid conditions).
Dried goji berries are a versatile and amazing ingredient to have all the time in your pantry! Perfect for teas, soups, desserts, stews, and cooking!
Dried wolfberries can be stored in both dried pantry and fridge if more humid conditions. Be sure to check them, if they start to clump together, it means there is moisture and the sugars are coming out and sticking together, so use these first.
Dried longans (or dragon eyes). These are also both tea and soup ingredients (and desserts).
Dried logans can be stored both in dried pantry and the fridge if humid. Same as dried wolfberries, be sure to check if they are clumping or sticking together, use those first.
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