Let's talk about our successes (and failures) growing spices. I've never tried any, but am quite interested in doing so. @Gardeningal replied in a previous thread, but I didn't want to derail that one, so started a new one here. She mentioned allspice being hardy in NY. I'm curious about that, and any others anyone has tried.

"Growing allspice bushes is easy. They adapt well to most soils and thrive in a variety of climates. The shrubs are hardy in U.S. Department of Agriculture hardiness zones 5b through 10a."
That is a quote from Gardening Know How. That is for the Carolina allspice bush.

The Allspice pimenta is the spice we are looking for, which is topical. We would need a hot house, or grow it indoors. I'm sure that someone would be able to grow the male and female Allspice in a protected area to be able to harvest the berries for the spice.

Otherwise, you can grow the former and crush the dried leaves for aromatic use.

Well, let's see...I've grown Cilantro, which is used as both a spice (Coriander) and an herb. Also fennel, same thing.

Or chili powder/cayenne pepper would count as a spice, made from dried hot peppers...

Does anyone have a good definition of a "spice" and an "herb" ? Am I right in thinking herbs are the leaves and maybe flowers (?) themselves, spices are made from the seeds, fruit, berries, bark, or whatever of a plant? This all seems so clear-cut until I actually start thinking about it, then it seems quite confusing!

You are correct n your thinking Sandy

Yep, I will second that, Sandy and Margaret.
I was thinking of nutmeg, which will grow in hot tropical conditions, so zones 10 and 11. Unless of course you have a greenhouse. Or, better yet, a nice hot, area in your house. You also have to wait a few years for fruit (nut).
Oh well, looks like I am buying some from the grocery for this years baking and soups.