Growth Through Recycling

In the beginning of the school year the 4th grade High Five students planted wonderful herb seeds. The herbs have grown through out the fall and look great. As they got to large for their containers it was time to replant them. The students created self-watering planters using 2-liter bottles thanks to a donation from Viking Coca-Cola in Rice Lake. The students cut the bottles in half, inverting the top of the bottle into the base. Using a string and coffee filters they created a planter in the top of the bottle. The students were then able to replant their herbs in the new planters using indoor potting soil. During the construction of the planter the students learned about the role of osmosis and learned how water moves through the soil. The herbs (chives and dill) the students planted will now grow through the winter in front of a window. The project is a great example of how we can reuse items that might go in the trash. It is also child friendly because when the base runs dry they can add more water allowing the plant to get the moisture when it needs. Herbs grown indoors not only add beauty but are extremely healthy.

To find instructions on making your own recycled planter visit: http://www.instructables.com/id/Self-Watering-Plant-Container-out-of-a-2-liter-bot/

What's Growing in the Grow Cart?

Herbs, the fourth grade students planted a wonderful indoor herb garden in the grow cart. While the cold Wisconsin weather keeps us from enjoying a walk through the garden. An indoor herb garden will liven up the halls. While the beautiful green plants are appealing to the eye, the smell of fresh herbs will perk up the nose.

The students planted two groups, the first coming from our school gardens where they grew through out the summer. These herb plants were split and some moved indoors. The students had an enjoyable evening learning how to split plants, replant them, and the difference between outdoor and indoor (sterile) potting soil. This group included: mint, chocolate mint, italian (flat leaf) parsley, thyme, sage, and basil. What a blast it will be to harvest the herbs for recipes during the fall and winter months.

The second group was planted from seed. We can't wait to watch them grow, in the first week we have already gotten wonderful sprouts. Once the plants become large enough the students will replant them in individual conatiners to take home and use. Winter will be much tastier with the addition of these incredible herbs. The students also planted some zinnias to have an even more colorful fall.