Skip to main content

Make A Hanging Gutter Garden

Why Bother with a Gutter Garden?
Gutter gardens are a great way to take advantage of the vertical spaces around your home to grow flowers, edibles and create a stylish space divider or privacy screen without spending too much money.


Materials
1 – 8′ PVC white rain gutter cut into 3 32″ sections
6 – PVC white gutter end caps
2 – 1/8″diameter steel cables cut to desired length
6 – Feeney Cross Clamps (see image below)
6 – 1/8″ diameter Feeney steel rods
2 – Galvanized eye hooks
Potting soil and Plants

Tools
Cordless Drill with drill bit set
Hand saw or hack saw
T-square or straight edge
Tape measure
Permanent marker
Level
Eye protection
1. Determine the center of your gutters and draw a reference line (otherwise your gutter won’t hang right).
2. Mark and drill the holes for the steel cable rods. Find a drill bit the same diameter as the cable to minimize the wiggle room.
3. Space drill holes a few sizes larger to make sure you get good drainage (plant roots hate sitting in water for long periods of time).


4. Locate a spot that gets at least 4 hours of sun. I placed mine on the cross beams of a pergola I built a couple of years ago.
5. Drill pilot holes (a hole slightly smaller in diameter than the screw diameter) to make screwing in the eye hook a lot easier. Make sure the holes are the same distance as the steel cable so they hang straight down.
6.Slide the gutters through the holes and secure them with the cross clamps at your desired heights. You’ll notice I placed mesh tape (normally used for drywall joints), left over from another project, over the drainage holes to keep the soil from seeping. However, I think the holes are small enough, this step is not necessary. I did it out of habit

7.Secure the gutter with the cross clamps and half circle steel rods.
Now you’re ready to fill it with organic potting soil and plant them with your choice of shallow rooted plants.



Comments

Popular posts from this blog

Pizza Cupcakes!

Quick and easy appetizer that's perfect for last-minute potlucks or parties.These Pizza cupcakes saves the day every time, and these Pizza Cupcakes are a “total win” snack that you can throw together in four easy steps! Lets make them together. Ingredients :- cooking spray 1 tube biscuits (preferably grands) 12 slices of turkey pepperoni about 1/2 cup pizza sauce/marinara sauce crushed red pepper 1 1/2 cups mozzarella cheese dried oregano Directions :- 1.  Spray a muffin tin with cooking spray and preheat oven to 375 2.  Remove a biscuit round from the tube, slice in half horizontally and roll to thin out. size should be large enough to go up the sides. 3.  Place in the greased muffin tray and shape to fit. repeat for all 12 pizzas. 4.  Bake crusts for 5 min. 5.  Remove and let cool a little, then top: 1 slice of turkey pepperoni, about 2 teaspoons of sauce with some crushed red pepper, cheese to fill and top with oregano. 6.  Bake until crust is browned

45 Uses For Lemons!

Most people are familiar with the traditional uses for lemons to soothe sore throats and add some citrus flavor to our foods. However the diversity of applications for lemons far exceeds general knowledge and once you read the following list, you’ll likely want to stock at least a few lemons in your kitchen 24-7. 1. Freshen the Fridge Remove refrigerator odors with ease. Dab lemon juice on a cotton ball or sponge and leave it in the fridge for several hours. Make sure to toss out any malodorous items that might be causing the bad smell. 2. High Blood Pressure Lemon contains potassium which controls high blood pressure and reduces the effect of nausea and dizziness. 3. Prevent Cauliflower From Turning Brown Cauliflower tend to turn brown with even the slightest cooking. You can make sure the white vegetables stay white by squeezing a teaspoon of fresh lemon juice on them before heating. 4. Mental Health Lemon water can also prep up your mood and relieve you from depressio

Black Forest gâteau

INGREDIENTS 175g salted butter, plus extra for greasing 200g bar dark chocolate 300g plain flour 375g golden caster sugar 25g cocoa 1 tsp bicarbonate of soda 2 medium eggs 200g buttermilk or natural yoghurt To assemble 425g can pitted cherries, 2 tbsp juice reserved, rest drained 100g morello cherry jam 4 tbsp kirsch (or more juice from a can if you want it to be non-alcoholic) 500ml tub double cream 3 tbsp icing sugar 1 small punnet fresh cherries (optional) Directions:  Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.  Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an ele