An indoor herb garden will supply your kitchen with fresh herbs all year long. Whether you need a few sprigs or a whole handful, you can instantly whip up gourmet meals any day of the week.
- 1 paper towel
- White vinegar
- Jumbo white eggs
- 1 wax crayon
- 1 bolt
- 1 teaspoon
- Seeds of your choice (we used broccoli, zinnia, and marigold)
- Turmeric powder
- Red cabbage
- Dampen a paper towel with white vinegar and wipe down the eggs to clean them.
- Using the wax crayon, label each egg with the name of the herb, vegetable, or flower that will be planted in it.
- With a bolt, poke a hole in the bottom of each egg for drainage. Twist the bolt as you push it so you don’t apply too much pressure and crack the egg.
- Using the side of a teaspoon, crack the egg horizontally about 1/2 to 1/3 of the way down from the top. Lift off the top of the egg.
- Carefully peel away the membrane and gently wash out the inside of the egg.
- Prepare the dye baths, as follows:
Yellow: Mix 1 Tablespoon of turmeric powder and 1 teaspoon of white vinegar per quart of simmering water
Blue: Mix 1/2 head of chopped red cabbage and 1 teaspoon of white vinegar per quart of simmering water
- Simmer each dye bath for 30 minutes.
- Carefully submerge the shells in the dye, leaving them in as long as you would like according to how rich a color you want (anywhere from 10 minutes to overnight).
- Remove the shells and pat dry.
- Fill each egg halfway with organic soil. Add seeds and cover with more soil according to the instructions on the seed packets.
- Place eggs in a carton and set them on a windowsill exposed to plenty of light. Water daily.
- When the seedlings have grown and you are ready to transplant them, place the eggs directly in the soil. The eggshell is biodegradable and you’ve used natural dyes, so there is no concern about harming the environment!