Theoretically, they’ll still last pretty much indefinitely. They store better (and keep more nutrients) in dark environments because light degrades certain minerals. But they won’t, say, go rancid or anything like that. I generally use my grains in glass jars in my kitchen after about 6 months to keep things moving and rotating. But don’t worry about it if yours are there for longer.

I personally don’t use oxygen absorbers… A low-oxygen, high-moisture environment (over 10%) can invite botulism. Since wheat berries are ideally 10-14% moisture, it seems possible to me that oxygen absorbers and wheat berries might not be a good combination. Instead, I focus on sourcing my wheat berries very well and add some natural preventative measures, such as dried bay leaves and diatomaceous earth. Also I agree with you about not freezing wheat berries! ( more on that here: https://soulyrested.com/should-i-freeze-wheat-berries/ )

So glad to hear the info about storing wheat berries was helpful, Patricia!

So glad it was helpful!

Glad you found the information on storing wheat berries helpful, Kellie!