Bring the inviting scent and flavor of fresh herbs to the table with miniature gardens (we chose small-leaf basil, with trailing and golden variegated thyme in the corners). Use them as centerpieces during a meal, and encourage guests to pinch the leaves to release their scents or pluck some basil to toss on their salads.
- Drill holes in the bottom of the containers if none are present, to ensure proper drainage. Add a layer of gravel at the bottom (or a pot shard if your container has a large drainage hole), followed by a layer of potting soil.
- Remove the herbs from their pots, and gently tease the ends of their roots apart. Place the plants in a symmetrical design, taking into consideration color, size, flavor, and scent. Hold the plants in place at the base of their stems as you surround their roots with soil, filling the planter.
- Create an even surface just above the roots, patting down the soil as you work to remove any air pockets. Add a layer of pea gravel or grit to the surface to help retain moisture and deter weeds; the gravel’s light color will also reflect more light toward the plants.
Make sure to keep containers in a sunny location, and water as needed.