Shelving for Herbs & Spices

Cut a 3/4-by 5-inch wide dado in the center of three boards that are 15 1/2 inches long, 5 inches wide and an inch thick. These are the shelf boards. The dado or notch will accommodate the back board of the rack.

Drill five evenly spaced 2 1/2-inch-diameter, 3/8 inch-deep holes in one side of the shelves with a drill press and 2 1/2-inch forstner bit. A forstner bit is used to drill flat-bottom holes in wood. The holes should be spaced 1/2-inch in from the ends and 1/2 inch apart. Your herb and spice bottles will go into those depressions when your rack is completed.

Place the board that's 5 inches wide and 20 1/4 inches long on your work surface. The board should be flat, with the long side pointing up on your work surface. This board will become your back board.

Insert one shelf board at the bottom of the back board so that the dado locks over it. This is the bottom shelf.

Position a second shelf over the back board so that the bottom edge is 6 inches up from the top edge of the bottom shelf. This is the middle shelf.

Align the third shelf over the back board so that the bottom edge is 6 inches up from the top edge of the middle shelf. This is the top shelf.

Hold the shelves in place against the back board and flip it over so that the back of the back board is facing up. Drive two evenly spaced screws through the back board into each shelf to secure them in place, using a screw gun and flush trim screws.

Go over the assembly with fine-grit sandpaper. Apply a wood finish to match your woodwork with a poly brush. Allow the finish to dry for 24 hours before use.