Regarding my suggestion about storing your herbs and spices in a kitchen drawer... as I stated, the lower the drawer the better, but it also has to be comfortable for you to get to them.  Now, as far as the jars go, you could use either baby food jars or the real small 4 oz  jars that people use  for jams and jellies (actually, I like those better).  Also, to save on frustration and so you are not taking each jar out and looking at the contents til you find the one you are looking for, label each jar contents (i.e. THYME) on the cover. You could use decorative sticky labels and write on them and cut them to fit the cover of the jar and attache the label.

 Make sure that herb or spice is in print and large so that you can open the drawer, look down on your jars and immediately find the spice/herb that you want.

Another good idea is to organize your herbs and spices. For instance, if you're more into cooking than baking, put those herbs that you will need to the forefront. Likewise if you're more into baking than cooking, put those spices to the forefront.  Also organize to fit your fancy, either alphabetically or according to groups. Such as, if your into baking  group cinnamon, nutmeg, cloves, allspice, etc together. That way your herbs or spices are there when you need them. If you get into the habit of putting each jar in its own place, you will hardly have to even look for it; it's where its should be. This can save a lot of time when your in a hurry or just want to get the project done. 

Another suggestion is that you take each jar that you need out of the drawer, take the amount you need, put the cover back on tightly and replace the jar back into its position in the drawer. This way, if you spill some, you can wipe it up quickly and your drawer stays clean. By putting the lid back on immediately, and putting it on tightly, you never have to worry about the herbs or spices getting mixed up and when you take your jar out the cover doesn't slip and spill all the contents.