Parsley, Sage, Rosemary and Thyme

It started innocently enough.

All I wanted to do was make a recipe for rosemary chicken, and before I knew it my borderline hoarder dad and I were embroiled in a “how long do spices really stay good” battle and cabinet binge that began the moment I discovered some rosemary that was purchased in 1986.

For the record, it’s one to two years. They won’t ever make you sick, but after a couple of years they lose pretty much all flavor, and you’re basically just sprinkling little bits of sand in your food.

Serendipitously, and to the detriment of my own self-righteousness, I discovered a use for the ancient (freshly emptied and cleaned) little tins after a nice evening of Pinterest perusing:


BUT I need more. So I have a favor to ask you. When you’re home for the holidays, take  a tour of the fam’s spice rack. I guarantee they will have something equally ancient. Feel free to chastise your parents, but if the tin is pretty or unique looking (and you don’t want to do this project at home yourself) send it my way?

Here’s what I have so far:


And here’s a bunch of ridiculously overpriced ones I found and favorited on Etsy, to give you an idea of what I am looking for:

Screen shot 2011-12-11 at 9.26.17 PM