Grains and Seeds
Storing grains, flour, and seeds for the long term
Grains and legumes are the foundation of long-term food stores. Rich in carbs, plant protein, fiber, and minerals. Properly stored they keep 20-30 years. Core items: wheat, rice, oats, corn, beans, lentils, peas.
Core grains to store
- • Wheat berries: 20-30 years, best milled to flour
- • White rice: 20-30 years (brown only 6-12 months due to fats)
- • Oats: 10-15 years, high fiber and protein
- • Buckwheat: 2-3 years (contains fats)
- • Corn: 10-15 years, use for polenta, meal, or popcorn
Legumes
- • Beans (all types): 20-30 years
- • Lentils: 20-30 years, quick to cook
- • Dry peas: 20-30 years
- • Chickpeas: 10-20 years
Storage conditions
- • Temperature: <15°C (ideally 10°C)
- • Grain moisture: <10-12% (ambient humidity <60%)
- • Packaging: airtight containers, Mylar bags + oxygen absorbers
- • Pest control: tight containers; optional dry ice (CO₂) during packing
Pest protection
Common pests: pantry moths, weevils, beetles. Prevention: tight packaging, freeze 72h before storage (-18°C), control humidity.
Nutrition (per 100g dry)
- • Wheat: 340 kcal, 13g protein, 2g fat, 71g carbs
- • White rice: 360 kcal, 7g protein, 1g fat, 79g carbs
- • Beans: 330 kcal, 21g protein, 1.5g fat, 60g carbs
- • Lentils: 350 kcal, 25g protein, 1g fat, 60g carbs
Preparation
- • Legumes: soak 8-12h, cook 45-90 minutes
- • Rice: rinse, cook 15-20 minutes
- • Groats: cook 15-20 minutes
- • Wheat berries: mill to flour or boil as porridge (60-90 min)