What would cooking be without those herbs&spices? I'd love to show my appreciation of these little helpers by having some clever classification system for them. There are of course scientific taxonomies but they are not usable for homecooks because no-one but some hardcore botanists has the slightest clue about the sorting categories (Subclass Commelinidae? Order Papaverales? Family Myristicaceae?). So I'm thinking something like 4 or 5 easy-to-grasp categories (e.g. region; shape; color...) with a few values each that would assign a unique place to each common herb&spice. Any suggestions or some other creative idea for the best taxonomy of your herbs&spices?