I've always had spices in the kitchen for they add "spice" to your food!!!! At our Victorian home I had a wonderful large wooden commercial drawer which hung on the wall over the stove . I loved it but Linderhof's smaller kitchen would not accommodate it and so I turned to something different to corral my spices.
A lab test tube holder and test tubes. It's a very small footprint and yet it holds 40 spices. And most of those little jars of spices seem to fit in one test tube!
It sits handy on the counter within reach of the stove and the mixer.
I use round labels that I get very cheaply and change them out about 4 times a year -- they are alphabetically arranged -- I've always done that -- even in that big drawer that I kept spices in in our Victorian home.
I prefer Penzey spices and we're lucky to have a store in the city. It is often a stop when I go north. And I'll always check my tubes and go with a list. Because spices should be fresh and I make sure that none of my spices are older than a year -- if they are, I dump them and start over again. Of course, I use them so much that rarely do I have to do that!
And it is a spice rack. Except for oregano and herbes de provence, everything in the rack is a spice. Herbs are used fresh.
Whether they're from the summer garden or the winter windowsill or the grocery store.
They make holders such as mine for spices now but I got mine at a lab supply company years ago -- soon after we moved to Linderhof. It's done me well and it does suit Linderhof's small kitchen. If it has one drawback, it is that the tubes are glass and glass is not the best storage for spices.