So why alphabetical order? I have tried other methods.
- Group into herbs and spices, but then I start getting caught up in the Whole what's a herb and What's a spice debate. They all come from plants - the leaves are the herbs and the bark the spices... but what about seeds - I regard fennel and caraway seeds as herbs, but nutmeg and aniseed as spices. No - all too difficult.
- Group according to recipe - so rosemary, thyme and sage etc go together, but what about those multipurpose herbs and spices like paprika, oregano, chilli and turmeric that seem to pop up in all styles of cooking?
- Group according to maker of bottle the herbs are in - looks nicer... but pretty useless
- Random shelving - most used at the top, least used at the bottom. This was how they were arranged but if you suddenly have a passion for Thai or Cajun flavours for a month or so, but you normally cook mostly Italian and Greek this system gets wrecked.
Interestingly as I sorted my spices I found 3 bottles of paprika, one almost empty, one almost full and one so old that the paprika was brown, so clearly organisation is necessary.
My new labels - very traditional... but I may yet design something a bit funkier |
Now all the spices are shelved alphabetically, I can see where the gaps have occurred (I realised my turmeric must be all gone as there was no bottle) and I can also see that the assorted bottles don't look all that pretty. I tend to reuse bottles and refill with packet herbs so I have created a template in word and I intend to soak the labels off my old herb containers and relabel them so that even if the bottles aren't uniform the labels are. I think I like the labels I have designed but if I get bored, it's a quick job to redo them.
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