I keep spice in small jars. There are about twenty in my kitchen. The volume is not great, in fact I tend to go through red pepper more than I should. But anyway, it was set up by my mom.
The important point, more than having spice on hand, is knowing when and how to cook them. I do not claim to be an expert in this field, though I qualify as "mid range".
My general complaint is that there are some spices, like cilantro and basil, that have to be used fresh. So I keep a small garden outside for those but, what do you do in winter? Dried basil is passable but dried cilantro? I wouldn't even entertain the idea for my guests.
Stick fresh leaves in a ziplock bag and store them in the freezer. They won't be pretty for garnish, but they'll keep full flavour for cooking.