5. Tin Can Herb Planters
Empty tin cans, whether from soup, tomatoes, or beans, make wonderful little planters for kitchen herbs. With a coat of paint and a bit of drainage consideration, they’ll look like something straight from a charming farmhouse kitchen.
Materials: Clean tin cans with no sharp edges, hammer and nail, acrylic or chalk paint, a paintbrush, small stones, potting soil, and herb seedlings or seeds.
Instructions: Wash and dry your cans thoroughly. If the edges are sharp, smooth them down with a metal file or by folding them inward with pliers. Flip each can upside down on a scrap piece of wood and use a hammer and nail to punch four small holes in the bottom for drainage. Paint the outside of the cans in your chosen color and let them dry. Once dry, place a layer of small stones at the bottom of each can, add potting soil, and plant your herbs. Basil, parsley, chives, and mint all do well in small containers.
Time: About 30 minutes plus drying and planting.
Difficulty: Easy, though adult supervision is needed for the hammering step.
Display tip: Line several planters along a sunny kitchen window and label each with the herb name using a chalk pen.
Common mistake to avoid: Skipping the drainage holes. Without them, water will pool at the bottom and rot the roots.