Good things, kept well.
Make room for a better garnish routine.
Store garnishes according to the instructions on the supplier’s label. Packaging, ingredients and preparation methods differ, so there is no single shelf life that applies to every dried fruit product.
Keep the original label and batch information. Reseal the pack as directed and use clean, dry utensils. If a pack appears damaged, damp or otherwise unsuitable, stop using it and contact the supplier.
For venues, make product checks part of your stock rotation and opening routine.