I have been aware for some time that many of my herbs and spices are past their optimal potency. I received a set when I first moved out on my own after college. That was 1985, and I still had them, some untouched. Another set came in the form of a wedding gift in 1987. Others had accumulated over the years, from what source or unto what purpose, I have no clue. There were 40 different spices in my cabinet, and multiples of most of them. For example, I had three different bottles of dill — two weed and one seed…I never used any of them. There were four different oreganoes, three different nutmegs, three of parsley flakes, three of coriander, two of marjoram.
Marjoram. What is that?
There was tumeric, thyme, and two different fennels. I even had a full bottle of tarragon, which I am convinced is poisonous to me. …poppy seed, caraway seed, mustard seed…
Sixty-nine bottles and boxes and jars of the stuff. The label of one bottle was completely worn off, and I couldn’t identify the contents. It smelled familiar. I kept it, not because I think I’ll use it, but because I need to identify it before I dispose of it. Yes, I said “need.” Leave me alone!
All which were twenty or more years old were automatically dumped, and any that smelled stale or weak followed. It felt good to clear the space, to divest myself of the unhelpful items. With that out of the way and the cabinet freshly reorganized, I was ready to set about the next project, which was spending the afternoon making my personal recipe of homemade chili. But I had to go to the grocery store first; I had no cumin.














