Bay leaves, cumin, herbs de provence, cinnamon, chipotle chili powder, oregano, sage, dill, various sea salts. Pepper in coarse, med, and fine grind.

I seem to use a lot of fresh garlic, lemon or lemon zest in dishes any more. So then. Why do I have at least 2-3 dozen other little jars of assorted things in my spice cabinet ;)

I guess I'd have to say my top are paprika, Bay & rosemary, for Savery. Garlic keeps so well fresh, so I don't use much in the way of powdered, (I also have some minced and in oil in the fridge so if I don't want chunks I'll just use a bit of the oil). For sweet cinnamon, nutmeg and ginger.

I make a lot of soups and stews so another staple is smoked salt, and a variety of chili (red pepper flakes, cayenne, and the like). I don't like prepared chili powder and don't use it at all. Dill and sage I don't use much of. Basil I prefer fresh (localeater, try growing it inside, it does quite well as a houseplant).

Cumin, coriander, Italian blend, red pepper flakes, salt, pepper, cumin, curry, garam masala, turmeric, cumin. Can you tell I like cumin? :) We eat lots of Asian/Indian. Fresh ginger root stored in the freezer to be grated directly into the pot.

Lots of others that get less use. DH has several tubs of things that will blow the top of your head off, including ground ghost peppers. I like some heat, but not that much!

Still looking for that foolproof method of storing fresh garlic.

According to some random internet genius: Spices are made of plant matter, such as pepper (from peppercorns) or
nutmeg (from the seed of the nutmeg tree.) . Seasonings include spices,
but also include other things used to flavor food. Salt, for example,
is a seasoning, but not a spice. in the same way, Worcestershire sauce,
which is made in part from anchovies, is a seasoning, but not a spice.

Sounds reasonable.

Localeater, I grow a few herbs, mostly basil in summer and I have a huge rosemary plant/shrub, so I didn't list that as on my shelf. The fresh basil I harvest and make pesto which I freeze. I have also dried some oregano & a few other things in the past. I also grew cilantro last year, but it's season is fairly short here. I found that keeping it trimmed back helped.

I grow Rosemary, Oregano, Sweet Basil, Cilantro, and Mint. Like OP, I have a big Rosemary bush, it's 12 yrs old now and grows like a weed, even in winter. Love it.

Here it is, bottom right, and that's after a drastic haircut. :D

Interesting - I never grow any herbs. Do deer or groundhogs eat Rosemary? My favorite bread recipe is Rosemary bread. Soooo good!

I would think you could use fresh instead of dried rosemary bread

Boo, I've never had any critter or insect eat it. It's been indestructible for me -- through hard freezes, snow, etc.

i have tons of spices and use alot of them... probably most frequently used dried are pepper, garlic powder, chili powder, curry, cumin, ginger, cayenne, thyme... but need lots more like bay leaves, dried mustard, oregano, basil, sage, lemon pepper, cinnamon, allspice, etc,etc! i use a lot of vanilla extract too...

i love growing basil, italian parsley and rosemary- in pots here... the rosemary grows so easily that i bring it in in the winter... from my experience, deer and rabbits don't eat rosemary- don't know about groundhogs! i use fresh onion and garlic with almost everything i make and i always have a piece of ginger around... i tried growing cilantro once- never again! it went to seed within weeks!

How could I forget rosemary? I love rosemary. And dill.

For those of you wanting fresh garlic that keeps, if you have a TJ's nearby, the Dorot frozen garlic cubes are really great. You don't even have to touch them. Just turn the container upside down and pop out as many as you need.

They also come in basil cubes.

Still looking for that foolproof method of storing fresh garlic.

I keep mine in a ventilated pottery jar.

i use enough garlic that i don't need to worry about it going bad, but i do throw out more ginger root than i use... any hints for that lasting? (altho i do tend to use it even after it gets a little wrinkly)

I keep ginger root in the freezer.

I like to always keep some fresh ginger root on hand and, until now, have been keeping it in a drawer in my fridge. But thanks to your suggestion, Cindy, I'm going to try storing it in the freezer instead. I hate needing it for a recipe (specifically my chicken salad), only to find it dried up or rotted. Thanks!

oh, the freezer!! ok, i will try that too!

Thanks for all the great replies and ideas.

Dang LynnMN...AND organized...I'm jealous of your skills!!!

It's the Scot in me. Being obsessed with organization comes with the genes my grandmother always told me (LOL)!

I'm currently fighting some inflammation and chronic pain issues, so my favorite go-to spice has been a curry mix from a local spice shop that contains turmeric and ginger, and a few other spices. I sprinkle it on quite a few dishes, and esp enjoy it on eggs for breakfast, I also make an orange vinaigrette with it.

My other go-to spices are garlic, rosemary and tarragon.

When we lived in California and people were always omplaining about deer eating their plants, we saw a lot of rosemary used, especially the trailing types to grow over rock wall along hillsides. Some upright too -- so I don't think deer are too find of it.

Love the drawer Lynn, but spices need to be kept away from heat and light so I'd move either them or the coffee pot and toaster. Mine don't even go overtop an under cabinet light fixture.

My MIL is always complaining that when she cooks my recipes they don't taste the same. Her spices are kept on a rack by the stove, getting both heat and light. She won't change it and insists that I leave something out when I share a recipe. I've even cooked some dishes at her house (bringing my own spices of course and shown her how different mine smells and looks compared to what's on her rack.

Lori, that only applies to stoves. There's hardly enough heat generated by a coffee maker or toaster to have a negative affect.

Thanks for the thought, Lori, but I have to agree with Cindy on that. My coffeemaker is on for less than 30 minutes once a day and the toaster only gets used when DD is home from college. The light there is also hardly ever on. Plus, that wall is a solid adobe outside wall with a tumbled marble backsplash over it there, and the counters are thick quartz. It's altogether a pretty cool area there.

I'm going start keeping ginger in the freezer too. Thanks for that tip.

We grow our own garlic and just keep it in an open container in the cupboard after it has been hung outside for a while after harvest. Still have a 1/2 dozen or so heads from last year and they are fine.

We've raised different kinds of basil, oregano, several mints, lemon balm, parsley, sage, rosemary, and thyme (sorry, couldn't resist), cilantro (ick), dill, chives, garlic chives, garlic, and elephant garlic. Also lavender and borage, which can be used for cooking, but I haven't tried any recipes using them.

I've had good luck keeping the bumper crop of elephant garlic in a paper bag in the crisper of our extra fridge.

I go through at least a couple pots of coffee a day. Recently we have switched to a Kurig and someone is always brewing something.

I used to leave on one under counter light and thought that it wouldn't matter much (just short fluorescent) but one day we had to have the propane tank moved (it wasn't set up right and was starting to sink). It was quite cold, about 50* in the house. I got a coffee cup down from above the light and noticed that it felt warm. I stuck a thermometer in the cupboard and closed it and it reads almost 15* warmer.

If any of you use galangal that keeps well in the freezer too.

Lori, 15 degrees isn't anywhere close to the hundreds that a stove generates.

Lori, my spices are in a drawer right nexxt to my ovens and I tested the drawer next to my stove and the cabinet above them also. Neither added heat to the other cabinets. I'm curious why a fluorescent light would generate that much heat and transfer it to an adjoining cabiinet.

For fresh ginger root, I peel it, chop it, and store it in a glass jar in the fridge with sherry. It never goes bad that way and the ginger infused sherry is a nice addition to stir-fry sauces. I should do a second jar with shredded ginger.

The only spices I have not seen mentioned that I also use are a couple of Penzey's blends, one of my favorites being Turkish seasoning and Bavarian seasoning. Another blend I like is Dukkah. I keep cubes of basil puree in the freezer from the garden. I grow oregano, lemon balm, lemon verbena, lemon grass, basil, thyme, sage, chives, etc. While I do grow rosemary, it does not like my winters so it just kind of limps along.

My spices are in a drawer next to my stove. Heat or not, they're convenient when cooking and most days that's all I care about. I don't think my audience would know the difference between rosemary stored 20 degrees cooler. But Lori, your points are well-noted.

Tishtoshm thanks for the ginger storage tip! I love fresh ginger and have tried various ways to keep it fresher longer. I'm going to try the sherry infusion.

I forgot about candied ginger--I do a fine dice, cook it in simple syrup until it's translucent, and keep it in a jar in the fridge. I like to add it to fruit salads, glazes for baked goods, punch, and lemonade.

I think it maybe just that my cabinets SUCK and that they are thin. The glides on 3 drawers have broken free. It's a manufactured house and the cupboards really make no sense. The 'pantry' has a large open space, but to access it there are two doors with a central wide post and they attach to that post so you have s narrow opening.

I'm thinking of flipping them to open from the sides and then sawing the post out and attaching it to one of the doors. That way it will open up wide. I eventually will probably get sag, but it may be worth it to not have to reach in blind up to my shoulder.

My late sister introduced me to Penzey's spices by sending me some. I love, love, love them. Their dried herbs an spices are top quality and super fresh. Sunny Paris, Fox Point, Arizona Dreamin' and Mural of Flavor are some of my favorites. I do a lot of roasting and bbq and love dry seasonings. Also they have fabulous Seasoned Pepper and a hot pepper called Aleppo Pepper that's great. Their catalogue is like crack so watch out. But they do have specials and will send free jars of spices with orders over a certain amount. I have become quite a loyal customer.

Additionally, I make a fresh herb jam library each summer. I make basil oil, rosemary oil, and cilantro oil and seal them in those tiny snack containers. Those get swirled into soups and sauces. Since I mostly cook with oil the herbs just dissolve right in as if they were just chopped.

Rococo girl, I'm also a Penzey's fan. I love their Greek seasoning, actually I love everything I've purchased through them and bought a lot of spices for my DDs for Christmas.

Forgot to mention: I get many of my seasonings in the ethnic sections of grocery stores ... the prices and selections are much better. World Market also has good ones. I'm going to check out Penzey's, after reading posts here.

I was at Lowe's today, and they have a great selection of herbs -- I picked up a new-to-me oregano plant, called "Hot and Spicy". Can't wait to try it.

My DD went on a tour of Europe last year, and brought me back paprika from Hungary. It's too cute to open! (I will.) :)

I buy from Penzey's, The Spice House, and a local spice shop -- Red Stick Spice Company. There's nothing like smelling before buying!

Another Penzy's aficionado, especially loving the Tzardust on sweet potatoes, Sunny Paris on everything, and the coarse grey sea salt (used as my "go to" salt). The additional unwritten list is a repeat of what everyone else has said, as well as thyme, rosemary, sage, parsley (oops- wrong order for the song!), bay, and oregano in the garden.

I have many, many herbs and spices and seasonings. Right off hand, frequently used ones include garlic, turmeric, nutmeg, Herbs de Provence, cumin, thyme, rainbow peppercorns, oregano, cilantro (fresh only), dill, basil, fennel, chili powder, sea salt, sage, allspice, ginger....

@Holly Kay - I have a small Greek Seasoning. I agree -- love that one, especially good on grilled swordfish.

@merrygardener - tzardust? That's a new one to me. Is just just for vegetables?

Turns out Penzeys also has stores. Planning to visit. They do have a lot of gift packs. But I like to see things in person. Hard to tell online or in the catalog.

Penzeys always has a coupon for something free, a standard sized jar of something they are promoting and typically sold for $5-$7. In addition to that, they have a free sample, a small jar of something, like Bavarian Blend or dried shallots. I love those and trying new things for free.

Their standard shipping is free with a $30 order, however, they often run promos for free shipping with a $20 order. I refill my jars with their spices sold in bags, much cheaper than buying more jars.

The gift packages must be popular for them but I have never bought one.

MizGG - have you checked out Pendery's? They are a Fort Worth institution! :-)

http://www.penderys.com/

We have a Penzeys store but I haven't been yet, I've only shopped at the Savory Spice shop, which also has stores in various states and an online shop similar to Penzeys. I like that they let you smell and taste all the spices and seasonings. Their powdered honey and their alderwood or hickory smoked salts are good. I love their Long's peak pork chop mix, I think it oddly adds a slight bacon flavor to meats.

TR, no, thanks for telling me! Will check it out. :)

ETA: I take back my thank you! I'm going to get into serious trouble with this site. Ooo, shiny .... :D

Penzey's stores are fantastic. By being able to sniff each spice (samples are in large apothecary jars), you explore so many without buying what won't work.

I love Sunny Paris, and Fox Point seasonings so much that I am attempting to recreate them on a larger scale at home. The Pork Chop seasoning is great too. The cinnamon is so much better than from the grocery store!

I buy larger sizes of bulk spices at San Francisco Herb Co and Monterey Bay Spice Company. I make my own chili powder, love using tons of dried chives, and love their chipotle powder, smoked paprika, and ancho chili powder.

Basil, sea salt, cracked black pepper, celery seed, cinnamon.

We grow our own rosemary and mint.

I have both Penzey's and the Spice House stores within driving distance and/or near to family we visit. I love visiting these stores... the aromas cannot be described other than sheer olfactory porn!

They also make great gift boxes. Always a good back-up plan.

I'd heard about Penzey's from people on the cooking forum. Stumbled on a store while in Arlington, MA years ago. Amazing sensory experience! I've tried a few of their blends, but the only ones I really care for are curry powder and Northwoods Fire Seasoning.

MizGG - Pendery's has a print catalog that's a lot better (and more fun!) than their website, which is not the most user friendly. DH and I had entirely too much fun one evening reading all of the names of their hot sauce offerings from the catalog. I mean, who wouldn't want to purchase something called "Queen of Farts"? LOL!

I forgot another favorite spice is sumac. What I appreciate about Savory spice shop is that they will sell in smaller quantities than Penzey's does. Unfortunately, their store is in Santa Fe and DH started working back in Abq again so I cannot have him stop for me.

Our local spice store also sells in small quantities. I recently needed 2 teaspoons of ground ginger for a gingerbread cake and didn't want to buy a jar that would languish in my spice drawer for years. Was able to buy just what I needed.