I'd like to share with you some ideas and tips what to do with herbs and spices in your kitchen. I really like to use spices, and I read lots of information about them. The following tips are from my personal experience:
1. It's better to dissolve mustard in milk not in water. It stays fresh for a longer time and doesn't dry out.
2. It will be easier to grate horseradish if you put it in the cold water for 10 hours.
3. If you don't have dock in your fridge, you can easily replace it with nettle or spinach, just add there a pinch of citric acid.
4. It's better to use thyme with stewed or fried meat, beans, eggplants and paprika.
5. It's better to add basil's leaves when the dish is almost ready.
6. Dry cinnamon a little bit and pound with sugar before using.
7. Peel cardamom from the white "shell" and then pound with sugar.
8. Each spice should be kept in separate ware. Take spices only with dry hands or spoon.
9. Crocus and basil color the dish in bright colors.
Good luck