Herb-Filled Hibachi

Here’s a clever way to use that old hibachi you have stored away. Fill the grill with soil and plant up some of your favorite herbs to keep next to your barbecue.


  • Hibachi Grill
  • Potting Soil
  • Slow-Release Fertilizer
  • Electric Drill
  • Drill Bit
  • (1) 4-inch Pot Basil
  • (1) 4-inch Pot Rosemary
  • (1) 4-inch Pot Flatleaf Parsley
  • (1) 4-inch Pot Dill
  • (1) 4-inch Pot Lemon Thyme
  • (1) 4-inch Pot Golden Sage


Plant Herbs in a Hibachi
Clean the hibachi to remove charcoal residue. If the vent holes are on the sides of the hibachi, drill additional holes in the bottom for drainage.

Fill hibachi three-quarters full with soil.

Mix slow-release fertilizer into the soil. Check package instructions for application rate.

Remove the herbs from the pots and gently loosen the roots.

Arrange the herbs in the hibachi. Place the tall dill and basil at the back; parsley, sage and rosemary in the center; and thyme at the edge where it can spill over.

Fill in with soil. Water. Add more soil if needed.

Place your herb-filled hibachi in full sun and within easy reach of your grill.