You should first inspect the spices and herbs you are going to be using for freshness.

Most of your green-leafy herbs will fade in color with age. Remember that some things like rosemary are naturally lighter in color than say tarragon which is a darker green. And an herb like dill will sometimes contain bits of flower giving it a more yellow tinge.

Your red colored spices like chili powder and paprika will turn from red to brown as they age. So will red pepper.

If you can, compare the aroma of a freshly purchased batch to one stored for a while. The stored batch can still be as fresh if it has been sealed properly.

Now crush a bit of the spice or herb with your fingers and smell it. You should be able to detect a full, rich aroma that seems strong and vibrant. Remember that whole spices like cinnamon stick will have a protective outer coating.

Next taste a bit of the spice for a bold, flavorful quality. If it's not there, the spice is either low quality or too old.

Look for any signs of caking. This usually indicates moisture absorption and can be a sign of age.

Once you've gathered your herbs, it's time to create your blend.

The best way to combine spices and herbs is in a small hand-held coffee grinder. NEVER use a grinder that has actually had coffee in it though. Spring for a new grinder (the cheaper the better) and use it only for your spice blends. You'll never get the smell of coffee out of the grinder entirely and each spice blend will reek of it.

Let's make our own spice blend for a popular gourmet spice favorite: Herbes de Provence.

Herbes de Provence originated in the South-Eastern region of France. It's a robust mixture of herbs that can be used in the preparation of grilled meats, fish and even vegetables and stews. You can add it before or during cooking.

For the best results, gather only the freshest dried herbs you can find. Use level, not heaping tablespoon and teaspoon amounts. If you wish to emphasize one flavor over another, use a greater amount of that herb.

Here's a list of ingredients:

1 teaspoon dried basil

2 tablespoons dried marjoram

3 tablespoons dried savory

5 tablespoons dried rosemary

5 tablespoons of thyme

And because here in Sequim Washington, we're in the lavender capital of the world, let's also add:

2 tablespoons of dried lavender flowers.

Start by coarsely grinding the thyme in your new "spice" grinder. Tap the power switch a couple of times then add the rosemary. Tap the power switch a couple more times and add the rest. Blend for 2 to 5 seconds. Try not to create a fine powder. A medium to coarse grind is best.

Let the spice dust settle, then open the top and pour the mixture into an airtight jar. To keep the mixture fresh over time, you may want to add a bit of soda cracker to absorb moisture.

Voila! Herbes de Provence! For a flavor treat, try adding fennel seed (½ teaspoon) or dried sage (½ teaspoon). You can even substitute oregano for the marjoram, but use only about half as much oregano as it has a much stronger flavor. You could even add a touch of sea salt.

Consider adding the mixture to olive oil and making an Herbes de Province oil. Or try adding your Herbes de Provence to some whole wheat flower or bread crumbs and use it to coat chicken or fish (be sure to include a bit of salt).

When creating your own spice blends, pay attention to the proportions. That's what will give your mixture it's own unique and amazing taste.

Try the above recipe with equal parts of marjoram, thyme and savory and see what kind of difference it makes.

Welcome to the wonderful world of gourmet spices!