We kept putting off deciding where to permanentize our vegetable and herb garden at the new house, so we missed the spring planting window this year. Rather than surrendering to a season without fresh herbs, we chose a temporary, portable option: a galvanized tub turned into a compact herb planter.
We opted for a small potted herb garden with just the kitchen essentials: parsley, oregano, basil, and mint. We found a local organic four-pack at the farmer’s market for $12, which felt like the perfect, low-commitment way to have fresh flavor on hand. (We also wrote about our market outing on BabyCenter as part of their “Big Day Out.”)
The galvanized tub itself was about $8 at Lowe’s — much cheaper than a planter its size — and needed drainage, so I drilled a series of holes in the bottom. It was quick and easy with a cordless drill.
I enlarged the drain holes slightly by wriggling a large nail through them, and for fun I arranged the holes in a heart shape. A little whimsical detail that won’t last long once soil and plants are in place, but it made the process more enjoyable.
Update: After readers suggested it, we tested the tub for lead using a basic lead test kit from Home Depot. We checked seams, inside, outside, bottom, and the drilled holes — all negative. If you’re using galvanized metal for edible plants and aren’t sure about its composition, it’s a good idea to test for contaminants first.
For improved drainage, we added a layer of gravel at the bottom — recycled from a previous patio project — to help keep soil from washing out through the holes.
Before adding soil, we did a quick dry run to arrange the herbs. Taller plants like basil and parsley went toward the back, with oregano placed to the side since it tends to sprawl. Mint can be aggressive, so we kept it contained by placing it in a smaller buried pot inside the tub — a trick we learned from a friendly gardener at the market.
If the herbs thrive and become too crowded, we can always transplant them into larger pots. For now, we’re hoping for a healthy, full display rather than an overstuffed mess.
The potting mix we used was an organic blend from Lowe’s. It cost a bit more than standard mixes, but since these herbs will be used in the kitchen, opting for organic soil felt worthwhile. Normally we’d use compost from our DIY bins, but our compost is still breaking down after the move, so it wasn’t ready to use yet.
With the soil in, the herbs were settled into the tub and ready for a sunny spot.
We placed the tub on our small balcony off the living room and kitchen. Although it’s tucked between sections of the house, it receives more light than most spots on our shaded property — close to full sun for several hours, and very conveniently located for cooking.
Because the herbs are in a movable container, we can experiment with different locations to find the best light exposure and to help decide where a permanent garden might go next year. If we keep the tub as a long-term solution, it will also be easy to incorporate into a larger deck design or use as a centerpiece on an outdoor table.
Of course, we added labels — simple popsicle sticks with playful names. I gave oregano a theatrical title, “Colonel Oregano,” for fun, inspired by Clue characters like Miss Scarlet and Colonel Mustard. It’s a silly touch, but it adds personality to the little garden.
We’re excited to see how these herbs perform this season. Have you planted anything interesting this year? Any tips for keeping container herbs happy or favorite recipes that use fresh basil, parsley, oregano, or mint?
Don’t forget to check out more of our farmer’s market adventures featured on BabyCenter.