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By Rabbi Dovid Cohen, Administrative Rabbinic Coordinator
Q. Is it true that all herbs are kosher?
A. It is almost impossible to find an herb which is inherently non-kosher, but, nonetheless, there are still several kashrus issues to consider before using an herb.
The most common one is insect infestation, which is a significant concern for any fresh or frozen herbs. Insects are attracted to the herb’s pleasant fragrance, and the herb must be properly washed and checked before use to ensure that it is insect-free. [Details on how to check herbs are beyond the scope of this work.]* At the same time, the halacha is that after an herb has been around for 12 months, all insects that might have been on the herb are dried out to the point that they are considered “like dust” and no longer forbidden. Most people are not willing to hold onto their herbs for 12 months, but the Poskim say that if an herb is thoroughly dried in an oven, that has the same effect as waiting 12 months. The dried herbs that are commonly sold in jars are made in exactly that way, and, therefore, there is no concern of infestation for them.
It is also noteworthy that Eretz Yisroel is a large exporter of herbs, and – as with all produce from Eretz Yisroel – one can only use it after separating terumah and ma’aser and ensuring that it is not from the shemittah year.
For those who grind their own herbs and spices, it is worth remembering that the grinder requires tevillah. That is true for traditional grinders, but most disposable grinders are made completely from plastic, and, therefore, do not require tevillah. What if the disposable grinder is made of metal, or the container is glass? Are consumers required to empty the container and tovel it before they use it? Most are of the opinion that this is not required, but consumers who have one of these grinders should speak to their local Rabbi for direction on this matter.
Lastly, herbs and spices are not cooked before they arrive at your home, and Shulchan Aruch, therefore, rules that on Shabbos it is forbidden to put them into a hot kli rishon (i.e., the pot in which food was cooked). This is true even if the kli rishon, such as a pot of soup, is already off the fire. It is permitted to put spices into a kli sheini, such as a bowl of soup, since it is not the “pot” in which the soup was originally cooked. In this context, Mishnah Berurah rules that one should not place spices onto a piece of hot potato kugel or other “solid” item even after it is removed from the kli rishon. This is because some Poskim are of the opinion that a solid item (davar gush) retains its kli rishon status even after it is transferred from the original pot it was cooked in. [Please also be aware that some of these halachos are stricter for salt than they are for herbs and spices, and many spice blends contain salt as well.]
This article first appeared in the Let’s Talk Kashrus column, Yated Ne’eman, August 23, 2024.