From the page: The forgotten bottle deserves a new chapter
Idea 8
Homemade spice holder
Before standardized store-bought jars, home kitchens lived on repurposed bottles — from jams, jellies, and pharmacies — to store herbs and spices. It works because glass is impermeable and doesn't exchange aroma or moisture with the contents, protecting the seasoning from humidity and light when kept in the cupboard.
What you need
- A glass medicine bottle, residue-free, with its lid
- Boiling water and detergent
- A label, adhesive tape, or a strip of paper
- A permanent marker
- (Optional) a small funnel for filling without spilling
How to make it
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1
Wash the bottle with hot water and detergent, scrubbing the bottom and the lid well, because any medication residue can transfer smell and taste to the spices.
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2
Boil the bottle and lid for 5 minutes (or submerge them in boiling water) to eliminate odors and microorganisms — the glass handles thermal shock better if you heat it gradually.
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3
Let it dry completely, mouth down on a clean cloth: any remaining moisture clumps salt, garlic powder, and dehydrated herbs.
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4
Fill with the spice of your choice — oregano, ground cinnamon, ground black pepper — using a funnel so you don't dirty the lid's threads.
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5
Close tightly and glue on a handwritten label with the spice's name, because similar powders become impossible to tell apart later.
Finishing touches
Line up several bottles of the same size on a shelf or inside a shallow drawer to create a uniform, charming set. If the lid is metal and starts to rust, swap it for a plastic one from another bottle with the same opening.
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