What container material is best?

Colored glass, tin or stainless steel tin?

I read the tin, imparts a metal taste which I have yet to notice on the ones I use in a tin. I buy at health food store in bulk in small quantities so they are fresh. So maybe that's why.

I prefer small 1 oz, 2 oz or 3 oz tins which I was thinking of purchasing until I read of the metal taste.

What about stainless steel tins? Better? Only they're harder to find. If better where can I find them as small as I need.

I want to organize my spice cabinet using all the same containers. I don't have to see what's inside. I can use a label.

I do buy some whole but not always. I grow some of my own herbs: parsley, mint, Thai basil, rosemary, oregano and chives....but my dill, sweat basil and coriander always seem to die fast. So I gave up on those. Thinking of trying those again. Want to add tarragon.

Only thing is the others grow like crazy....any tips for what to do with excess.

There will soon be a lesson on herbs and spices in the cooking school, so stay tuned. In the mean time, here is another discussion on spice containers in our forum. If you type in "spices" or "herb" in the search bar, you will be able to see other discussions on these topics in the forum too. Cheers!

Thanks!