This compact kitchen herb garden ensures all the fresh seasonings you need for a savory Italian dinner are just a snip away. Six hours of sunlight a day and minimal care are all these hardy plants require to provide tasty herbs year round.Sam Henderson, Today's Nest
Wash cans thoroughly and allow to dry. Use rubbing alcohol to remove any ink that has been stamped on the cans (Image 1). Set the smallest can aside (this will be used later to keep scissors for snipping the herbs handy) then flip the remaining five cans over and drill several evenly spaced holes in the bottom for drainage (Image 2).
Fill terra-cotta saucer with a level layer of river rock and small pebbles to catch any drainage.
Fill the bottom of the five cans with a shallow layer of rocks for drainage (Image 1); top this with a layer of potting soil, only filling each can two-thirds full (Image 2). Finally, remove herbs from their pots and loosen the roots slightly by breaking them gently apart with your fingers. Add both basil plants to the largest can then plant the remaining herbs in the other four cans (Image 3). Fill in around each plant with more potting soil if necessary.
Give all the plants a good watering (Image 1). Arrange the cans on the terra-cotta saucer, placing them near a sunny window that gets a minimum six hours of sunlight a day. Add the smallest can to the front center, and use it to keep small scissors handy for snipping herbs. Wrap a length of ribbon around all the cans and tie together to secure. Print then cut out the plant labels and tie each around its respective can with twine or string. Finally, slide the printed greeting through the tines of an old fork (Image 2) and add it to the smallest can (Image 3).