Growing herbs indoors during winter isn’t just possible – it’s one of the smartest things you can do for your kitchen and your wallet. Fresh herbs at the grocery store cost a fortune, and half the time they wilt before you use them all. But with a sunny windowsill and some basic care, you can have fresh herbs all winter long.
Let me walk you through the herbs that actually do well indoors, plus everything you need to know to keep them happy.
Why Grow Herbs Indoors?
Before we dive into the specific herbs, let’s talk about why this makes sense.
- You’ll save serious money. A small packet of fresh herbs costs $3-5 at the store and lasts maybe a week. A plant costs about the same but keeps producing for months. Do the math – you’ll save hundreds over the winter.
- The flavor is incredible. Store-bought herbs have been sitting in plastic containers for days or weeks, losing their oils and flavor. When you cut fresh herbs right before cooking, you taste the difference immediately. Your pasta sauce will smell like an Italian grandmother’s kitchen.
- It’s easier than you think. Most herbs are forgiving. They bounce back from mistakes, don’t need much space, and actually prefer the consistent temperatures inside your home. If you can keep a houseplant alive, you can grow herbs.
- You’ll use them more. When fresh herbs are right there in your kitchen, you’ll reach for them constantly. No more good intentions dying in the crisper drawer.
What You’ll Need to Get Started
You don’t need fancy equipment to grow herbs indoors. Here’s the basic setup that works:
Light
Most herbs need at least 4-6 hours of direct sunlight. A south-facing window works best because it gets the sun most of the day. East or west windows can work too, but north windows rarely provide enough light.
No good windows? A basic LED grow light costs about $20-30 and solves the problem completely. Set it on a timer for 12-14 hours a day, positioned 6-12 inches above your plants.
Containers
Any pot with drainage holes works. I use 6-inch pots for most herbs – they’re big enough for good root growth but small enough to fit several on a windowsill.
Pro tip: Those holes are crucial. Without drainage, roots sit in water and rot. Always put a saucer underneath to protect your surfaces.
Soil
Regular potting mix is perfect. Don’t use garden soil – it compacts in pots and doesn’t drain well. Some herbs like rosemary and lavender prefer sandier mixes, so add perlite to improve drainage.
Water
This is where most people mess up. Herbs hate sitting in water. Stick your finger in the soil. If it’s dry an inch down, it’s time to water. If it’s still moist, wait another day.
Water thoroughly until you see it draining from the bottom, then let the excess drain away. Never let pots sit in standing water.
The 13 Best Herbs for Indoor Growing
1. Basil
Basil is the herb everyone wants to grow, and good news – it loves indoor conditions. This heat-lover thrives in warm kitchens and produces leaves continuously if you treat it right.
Care tips:
- Keep it in your warmest, sunniest spot (at least 70°F)
- Pinch off flower buds immediately – flowering makes leaves bitter
- Water when the top inch of soil feels dry (usually every 2-3 days)
- Start fresh plants from seeds every 2-3 months as older plants get woody
- Harvest by pinching stems just above a set of leaves
Why it works indoors: Basil actually prefers the consistent warmth of indoor growing to temperature swings outside.
2. Mint
Mint grows like a weed, which is perfect for indoor growing, where it can’t invade your entire yard. It handles lower light better than most herbs and keeps producing all winter.
Care tips:
- Grows fine in partial sun (4 hours is enough)
- Keep soil consistently moist but not waterlogged
- Trim regularly to prevent stems from getting woody
- Root cuttings in water for endless new plants
Why it works indoors: Mint’s aggressive growth habit becomes an advantage in pots where you want maximum production.
3. Parsley
Both curly and flat-leaf (Italian) parsley do well indoors. They grow slowly but steadily, giving you fresh garnishes and flavor all winter. Flat-leaf has more flavor for cooking.
Care tips:
- Tolerates cooler temperatures (60-65°F is fine)
- Needs consistent moisture – check soil every other day
- Harvest outer leaves first, leaving the center growth
- Can handle less light than basil (4 hours minimum)
- Seeds are slow to germinate – be patient or buy seedlings
Why it works indoors: Parsley actually prefers the cooler temperatures near windows in winter.
4. Chives
Chives are foolproof. They look like little grass clumps and add a mild onion flavor to everything from eggs to potatoes. Plus, they’re nearly impossible to kill.
Care tips:
- Cut leaves down to about 2 inches to harvest (use scissors)
- They’ll grow right back in about two weeks
- Like cooler temperatures (60-70°F)
- Divide clumps when the pot gets crowded
- Can flower indoors – the purple blooms are edible too
Why it works indoors: Chives naturally die back in winter outdoors, but indoors, they keep growing steadily.
5. Oregano
Oregano brings pizza-perfect flavor to your windowsill. It’s drought-tolerant, so it forgives you if you forget to water. Greek oregano has the best flavor for cooking.
Care tips:
- Let soil dry out completely between waterings
- Needs good air circulation to prevent fungal issues
- Pinch stems regularly to encourage bushy growth
- Harvest before flowers appear for best flavor
- Turn the pot weekly so all sides get light
Why it works indoors: Oregano’s Mediterranean origins mean it loves the dry air in heated homes.
6. Thyme
Thyme is another Mediterranean herb that thrives in dry conditions. It grows slowly but steadily indoors, and a little goes a long way in cooking.
Care tips:
- Water sparingly – it hates wet feet more than any other herb
- Needs excellent drainage (add extra perlite to soil)
- Trim after flowering to keep it compact
- English thyme is best for cooking, and lemon thyme adds citrus notes
- Woody stems are normal – just use the leaves
Why it works indoors: Thyme’s small leaves lose less moisture in dry indoor air than larger-leafed herbs.
7. Rosemary
Rosemary can be the trickiest herb indoors because it needs cool nights and good air circulation. But with the right spot, you’ll have fresh rosemary for roasts all winter.
Care tips:
- Keep near a cool window (away from heaters)
- Mist occasionally to add humidity
- Let soil dry between waterings, then water thoroughly
- Turn the pot weekly for even growth
- If leaves turn brown, it needs more humidity
Why it works indoors: Indoor rosemary grows more slowly but produces more concentrated flavor than outdoor plants.
8. Sage
Sage grows well indoors if you give it tons of light. The soft, velvety leaves add earthy flavor to winter dishes like butternut squash soup and roasted meats.
Care tips:
- Needs very bright light (6+ hours)
- Water only when the soil feels dry
- Good air circulation prevents powdery mildew
- Harvest leaves before the plant flowers
- Older leaves have a stronger flavor
Why it works indoors: Protected from rain, indoor sage rarely gets the fungal problems that plague outdoor plants.
9. Cilantro
Cilantro grows fast but bolts (goes to seed) quickly in warm conditions. Plan to start new plants every 3-4 weeks for continuous harvest. Some people are genetically predisposed to think it tastes like soap – if that’s you, skip this one.
Care tips:
- Prefers cooler temperatures (under 70°F)
- Keep soil consistently moist
- Harvest frequently to delay bolting
- Grow from seed – it doesn’t transplant well
- When it bolts, let it go to seed for coriander
Why it works indoors: You can control temperature better indoors, extending the harvest period.
10. Dill
Like cilantro, dill grows quickly and needs regular reseeding. But fresh dill beats dried by miles, especially for fish, pickles, and potato salads.
Care tips:
- Needs lots of light (6+ hours)
- Keep away from heating vents
- Harvest leaves before flowering for best flavor
- Start new plants monthly from seed
- Fernleaf variety stays more compact
Why it works indoors: Indoor dill won’t get as tall as outdoor plants, making it more manageable.
11. Lemon Balm
Lemon balm adds bright citrus flavor without the acid. It grows enthusiastically indoors, smells amazing when you brush against it, and makes incredible tea.
Care tips:
- Tolerates partial shade better than most herbs
- Keep soil evenly moist
- Pinch regularly to maintain a bushy shape
- Leaves are best before flowering
- Dry leaves for tea or use fresh ones
Why it works indoors: Less aggressive than its mint relatives, lemon balm stays manageable in pots.
12. Tarragon
French tarragon has a sophisticated anise flavor that transforms chicken, fish, and eggs. It’s harder to find but worth seeking out – Russian tarragon has no flavor.
Care tips:
- Needs very good drainage
- Don’t overwater – err on the dry side
- Goes dormant in winter but comes back
- Must buy plants – true tarragon doesn’t produce viable seeds
- Harvest leaves before flowering
Why it works indoors: Indoor growing protects this tender perennial from harsh winters.
13. Lavender
Lavender challenges even experienced indoor gardeners, but the scent makes it worth trying. French lavender adapts better to indoor conditions than English varieties.
Care tips:
- Needs tons of light (grow light helps)
- Use sandy, well-draining soil
- Water sparingly – once a week maximum
- Choose French or Spanish lavender for indoors
- Good air circulation is essential
Why it works indoors: While difficult, indoor lavender produces more concentrated oils than outdoor plants.
Common Problems and Solutions
Even easy herbs run into issues indoors. Here’s what to watch for and how to fix it:
- Yellow Leaves
- The problem: Usually overwatering, sometimes nitrogen deficiency.
- The fix: Let soil dry out more between waterings. If that doesn’t help, feed with diluted liquid fertilizer every two weeks.
- Leggy Growth
- The problem: Not enough light causes stems to stretch toward windows.
- The fix: Move closer to windows or add grow lights. Pinch stems to encourage branching.
- Pests
- The problem: Aphids, spider mites, and whiteflies love indoor herbs.
- The fix: Spray with water to knock off pests. For persistent problems, use insecticidal soap. Check new plants carefully before bringing them inside.
- Dropping Leaves
- The problem: Temperature stress, drafts, or shock from moving.
- The fix: Keep herbs away from heating vents and cold windows. Move plants gradually when changing locations.
- Fungal Issues
- The problem: Gray mold or powdery mildew from poor air circulation.
- The fix: Space plants apart, run a small fan, water the soil, not leaves.
Harvesting Your Indoor Herbs
Proper harvesting keeps plants producing all winter. Here’s how to do it right:
General Rules
- Take little and often: Regular small harvests encourage new growth
- Cut stems, don’t pull leaves: Use clean scissors for clean cuts
- Harvest in the morning: Essential oils are strongest before the heat of the day
- Never take more than one-third: Leave enough for the plant to photosynthesize
Specific Techniques
- Leafy herbs (basil, mint): Cut stems just above a leaf pair
- Woody herbs (rosemary, thyme): Snip soft new growth, avoid old woody stems
- Grassy herbs (chives): Cut entire leaves down to 2 inches
- Slow growers (bay, tarragon): Take just a few leaves at a time
Making It Work in Your Space
Not everyone has perfect growing conditions. Here’s how to adapt:
Low Light Solutions
- Focus on shade-tolerant herbs: mint, parsley, chives, lemon balm
- Invest in LED grow lights ($20-50 solves most light problems)
- Rotate plants weekly so all sides get light
- Use mirrors or white surfaces to reflect available light
Temperature Challenges
- Too cold: Move plants back from windows at night, use bubble wrap on windows
- Too hot: Keep herbs away from radiators and heating vents
- Drafty: Create barriers with curtains or move to interior windowsills
Humidity Fixes
- Group plants together to create a microclimate
- Set pots on pebble trays filled with water (pot bottoms above water level)
- Mist the air around plants, not leaves directly
- Run a humidifier in very dry rooms
Space Savers
- Use tiered plant stands to maximize window space
- Hang shelves across windows
- Try wall-mounted planters for trailing herbs
- Rotate less-used herbs to darker spots temporarily
Setting Yourself Up for Success
Here’s what I’ve learned after years of growing herbs indoors:
- Start small. Pick three easy herbs like basil, mint, and chives. Master those before adding more.
- Buy quality plants. Grocery store herbs are grown for quick sale, not longevity. Garden center plants have stronger root systems.
- Feed them occasionally. Use half-strength liquid fertilizer every 2-3 weeks during active growth.
- Keep records. Note what works in your specific conditions. Every home is different.
- Expect some failures. Even experienced gardeners kill herbs. Learn what went wrong and try again.
Final Thoughts
Start with the easiest herbs for your conditions. Pay attention to what they tell you – droopy leaves, yellow tips, and leggy growth all communicate specific needs. Adjust accordingly.
Remember, these plants want to grow. You’re just providing the right conditions. With a sunny window, proper watering, and occasional harvesting, you’ll have fresh herbs all winter long.
