1. Store or Perish
Whole grains are perishable, so it is important to note the date of purchase when you store them. Write the date with a marker on the package and use the oldest items first. Be sure to make note of any discoloration or odor with the grains before you use them. Because they are unrefined, they will not last longer than six months to two years, depending on the type grain. Corn has the longest shelf life of up to three years, and flaxseed grains have the shortest shelf life of only a few months.
2. Cooked and Uncooked Whole Grains
Most whole grains, when uncooked, can be stored in a cool, dry place. You should use an airtight glass or plastic container to ensure freshness. If you cook any whole grains, it is best to store them in a refrigerated area with a bit of oil added to the container to maintain flavor. Store cooked whole grains for no longer than four days in the refrigerator, because anything longer will comprise the taste. For longer storage of the cooked whole grains, it is best to freeze them in an airtight container.
3. Know the Whole Grain
Not all whole grains are created equal, so it is important to know how to store each type of whole grain. Some whole grains need refrigerated storage while others are best if not exposed to light. Millet, "job's tears" and buckwheat are whole grains that need refrigeration when you store them. The following are whole grains that do not keep well in direct sunlight or warm areas: amaranth, barley and flaxseed. As you can see, each grain has it's own set of storage rules, so be sure to read the directions on the packaging of the whole grain before you store it.
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