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Storing herb seeds and seeds for sprouting?

Recently I ordered 10 herb seeds (garlic chives, mint, basil, thyme, oregano, parsley, cilantro, and dill) and 5 seeds to sprout in a bioset kitchen garden (broccoli, china rose radish, mung beans, mustard, and wheat) and I was wondering where I should store them, and what in? Also, what type of soil do you reccomend for sprouting herbs, compost, potting mix, or special seed starting soil? Thanks.

Public Comments

1. Store them in a tightly sealed jar and they'll last for at least 2 to 3 years. Seed starting mix is finer soil and works best with herbs seeds since most of them are really small.
2. Store in airtight containers with some sort of desicant for moisture. An inexpensive way to add the desicant is to take some regular powdered coffee creamer and wrap about a teaspoon full of it in a coffee filter. That will absorb any extra moisure that may be in your sealed container. For potting, most herbs grow fine in poor soil even. I always add some compost to everything but generally any soil will work. Must be well draining though.