Welcome to the “Spice and Herb Series”! The caches in this series are hidden along logging roads and will consist of 26 caches plus a bonus. Each cache will have a number in the inside lid and/or at the top of the log. You will need this information to calculate the bonus cache!
The roads may not all connect so you may need to move your vehicle to complete the series.
The caches may help with challenges such as “tantograms”, “A to Z caches” and capital letters.
Many of the caches use repurposed/camoed spice containers!
Some of the cache containers have a pencil in them, but some were too small for a pencil…..so remember one of the essential “tools” is a pen or pencil!
Phone service was almost 100% during the adventure; but if you have access to a GPS, recommend you bring it….just in case service is sketchy.
Obtaining coordinates in a couple of locations was challenging…..so recommend you look at the spoiler photos and/or the hints.
Parking….enough for 2 cars; appears to be safe (no broken glass in the area)
There were some mosquitoes. You might bring a set of small clippers (just in case the thorny bushes grow over the summer). Always watch out for the weeds in the woods....i.e. poison oak!
Thank you to the Seahawks12man team for the concept series and for many of the containers!
Dill has historically been used as a digestive aid to ease the stomach when infused into tea.
The whole dill plant; seed, stalk, leaf, and flower are edible and popularly consumed. Fresh dill seeds taste very similar to caraway with a potent flavor similar to a combination of anise and celery. The most common use of dill seeds is in Eastern European cuisine. The combination of dill seed, vinegar, sugar, salt, a variety of other spices and garlic makes up the classic recipe for preserved pickled vegetables. Dill is also an ingredient of Indian cooking. When left whole, dill can be infused into soups and stews. Crush dill to use in bread, casseroles, sausages, curries, dips, rice, vegetable dishes, potatoes and pickles. Dill can also be toasted or fried to promote a release of flavor before cooking.
Happy Caching!