Ever since my friend Shango sent me an email with the link to this project, I’ve been itching to try it. For my birthday, my brother-in-law gave me a beautiful, clean pallet and it’s been sitting in my hallway ever since. You may remember that I put this project on my “not to-do” list, but I got a special gift â€“ a gift card to Molbak’s nursery and I just couldn’t resist using it to finally bring this project to fruition.
Originally, I thought I’d fill it with sedum and succulents because you know how I feel about those. But then, after a bit of research and thought, I decided to go with herbal edibles. Succulents are pretty low maintenance and are beautiful for sure, but they would make this project even more expensive than it already is. Rather than using just plain potting soil, you’d need succulent/cactus potting mix, which adds up, especially with this quantity. And buying all the succulents to fill the space is another investment entirely. Besides that, edibles are really my thing and perennial herbs are also low maintenance and beautiful. And I can eat them too! Bonus!
Now since I don’t technically know where this pallet has been or how it has been treated or fumigated, I may not actually eat the herbs I’ve planted in it. But then again, maybe I’ll live on the edge and put a few of those chocolate mint leaves into my next mojito after all.
- 1 clean pallet
- weed cloth fabric (look for the thick fabric kind rather than the black, stretchy kind)
- about 2 large bags of potting soil
- 28 starts (4 inch pots), preferably perennial herbs or ground cover
- a heavy duty stapler and staples
- Creeping Golden Marjoram (Origanum vulgare)
- Marjoram Miniature (Origanum onites)
- Marjoram Golden Upright (Origanum majorana)
- Chocolate Mint
- Crinkle Leaf Oregano (Origanum onites aureum)
- Common Oregano (Origanum vulgare)
- Beach/Sand Strawberry (Fragaria chiloensis)
- Lipstick Strawberry (Fragaria ‘lipstick’)
This post is part of Simple Lives Thursday.