Key points are not available for this paper at this time.
The utilization of herbs for the preservation of food grains represents a traditional and sustainable approach to extending the shelf life of essential staples. Throughout history, people have relied on plant materials to safeguard field crops and stored goods from insect damage. Interestingly, many of these plants have also played significant roles in traditional medicine among local communities. Whether collected from the wild or intentionally cultivated, leaves, roots, twigs, and flowers have been combined with various commodities to act as protective agents against pests in different regions across the globe. Various storage structures like aerial structures, underground pits, gourds, bamboo baskets, straw mats are used for storage across villages. While for preservation of food grains, range of herbs including turmeric, basil, marjoram, anise, cumin, chili pepper, and coriander, as well as extracts from neem and Siam weed, alongside tobacco leaves and vegetable oil, are commonly utilized as effective agents. The duration of storage and preservation varies depending on factors such as the type of material and herb used, storage conditions, and initial grain quality. However, when stored properly in airtight containers with adequate ventilation, preserved grains can maintain their quality for several months to a year. The efficiency of herb-based preservation techniques lies in their ability to not only extend the shelf life of food grains but also enhance their flavor and nutritional value.
Sarma et al. (Wed,) studied this question.