Dried seasoning is recommended to store in the kitchen cabinet such as dried bay leaves, dried citric leaves. We can keep the fresh ones in the refrigerator. I never have fresh bay leaves; for fresh citric leaves, put it in a plastic wrap, arrange tidily, place it in the freezer.

It applies to lemon-grass; wash thoroughly, slice it, place it in the freezer. Fresh galangal (laos) and ginger can also be stored in the fridge; simply put them in a plastic wrap. Onion and leek [bawang bombay], can be placed in an open basket in the kitchen, but we can also store them in the refrigerator to preserve it.

I suggest you to put those seasonings simply in one rack in the refigerator, to avoid them from contaminating other stuff in it. If there is no such rack, you can place them in a plastic box [rubbermaid, tupperware, sterilite] at shoebox size, or one fit to the refrigerator. It is recommended to store garlic in an open basket, due to its smell. I simply store garlic in an open box, besides; we can’t store it in a closed place since it might be rotten and moldy. [Nk]

To my opinion, though dried bay leaf and citrus leaf have brown colour, they are still good seasoning as long as they are not rotten.[Di]

Here is my tips in storing bay leaf: wash it thoroughly, dry it, arrange tidily, store it in the freezer. The fresh green bay leaf will last for years. Smell fragrance as seasoning. It applies to lemon-grass, citrus leaf and galangal (laos); only I have to slice galangal (laos) to facilitate me in using it. I also store “belimbing wuluh” in the freezer. [St]