Alright so—growing herbs indoors? Honestly, not as hard as it sounds. You don’t need a backyard or even a real plan.
Just a sunny-ish window, some dirt that doesn’t stay soggy, and a little patience (okay, and probably a reminder on your phone to water them). That’s it.
If you ever bought a bunch of parsley only to toss half of it in the trash 3 days later—yeah, this is for you. Here’s a bunch of 15 herbs that actually like being indoors and won’t judge you if you forget about them for a minute.
1. Basil – Grows Fast but Gets Moody
Basil grows like whoa when it’s happy, but it’s a little dramatic if it gets cold or the sun’s weak. Wants warmth, lots of it. About 6 hours of sunlight or more or it gets all floppy and sad.
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Water when the top soil’s dry—not before. And don’t be scared to trim it, the more you pinch it, the more it grows. You’ll be drowning in basil before you know it. Perfect for tossing in pasta or just… sniffing when you’re stressed.
2. Mint – Pretty Much Unkillable
Mint is that plant that just goes. Doesn’t care too much where it is, just keep it out of full sun if it’s real intense. It actually likes a bit of shade. Keep the soil a lil damp—not soaked.
But heads up: it’s a spreader. Like, it will try to own your whole window. Best to put it in its own pot and keep it trimmed. Use it in tea, desserts, or when you’re feeling fancy and wanna muddle it into drinks.
3. Rosemary – Smells Good, Hates Being Wet
This one’s got that strong piney smell and doesn’t want you to baby it. Give it lots of light, like at least 6 hours, and don’t water unless the soil’s bone dry.
If it starts lookin’ leggy or weird, give it a snip. It’ll perk up. Add to roasted stuff or bread and suddenly you’re a chef.
4. Chives – Basically Do Their Own Thing
Chives don’t need much. Bright-ish light, slightly moist dirt, and you’re good. They’ll grow back fast after trimming.
Snip ‘em low and they just keep coming. Great for eggs, soups, and making leftovers feel less boring.
5. Thyme – Tiny Leaves, Big Flavor
Thyme doesn’t need much water—like, barely any. Let it dry out, then water. It’s used to rough conditions.
Trim it here and there so it doesn’t get all weird and spindly. Super good for meats and roasted veggies, or tossed on top of stuff last minute.
6. Oregano – Kinda Bossy, But Delicious
Oregano’s strong. Flavor-wise and grow-wise. Doesn’t wanna be drowned, so keep the soil dry-ish. Needs light, but doesn’t have to be direct sun all the time.
Keep plucking leaves and it’ll keep producing. Good for sauces, pizzas, and being the secret weapon in anything tomato-y.
7. Parsley – Underrated, Honestly
Everyone acts like parsley’s just for decoration but it actually tastes pretty great. Fresh, kinda peppery. Keep the soil moist-ish and give it 5+ hours of light.
Snip from the outside in and it’ll keep making new leaves. Awesome in salads, dressings, or when something needs a fresh kick.
8. Cilantro – Fast Life, Short Life
Cilantro grows fast, bolts fast, and dies fast. But hey, while it lasts, it’s delicious. Likes cooler temps and moderate light. Hates being dry.
The trick is to plant new seeds every couple weeks so you don’t run out. Cut it often to slow it from flowering. Great in tacos, salsa, and pretty much anything that needs that zesty green punch.
9. Dill – Feathery and Kind of a Diva
Dill needs more space than you’d think. Deep pots, lots of light, and regular water. Not soaking wet, but don’t let it dry out too much either.
Trim it before it gets tall and floppy. Fresh dill is killer with fish, potatoes, or even in scrambled eggs if you’re into that.
10. Sage – Tougher Than It Looks
Sage doesn’t care if you ignore it. It likes things dry, bright, and drama-free. Overwatering? That’s how you kill it.
Keep picking the leaves and it won’t go all woody on you. The flavor’s strong—earthy and deep. Perfect for fall foods, buttery sauces, or stuffing if you’re feeling nostalgic.
11. Tarragon – Fancy But Chill
Tarragon’s got this subtle sweet flavor, kinda like licorice (but not in a gross way). It needs bright, indirect light and soil that drains well.
Don’t overwater. Cut it back when it starts lookin’ wild. Adds a cool twist to chicken, fish, or creamy sauces.
12. Lemon Balm – Smells Like a Spa
Lemon balm just smells like good energy. Loves some indirect sun and soil that stays a little moist, not swampy.
Cut it back often or it stretches out and gets sad-looking. Use it in tea, desserts, or when you wanna seem like the chill herbal tea person you’ve always pretended to be.
13. Bay Laurel – Slow But Fancy
This one’s not fast-growing, like at all. But if you’re patient, it turns into a beautiful little plant with leaves you can use for soups and stews.
Needs bright light and good airflow. Likes dry soil. Once the leaves are mature and leathery, pluck ‘em and toss into anything slow-cooked. Take them out before eating though—no one wants to chew that.
14. Marjoram – Soft Spoken but Awesome
Marjoram’s like oregano but sweeter and more chill. Doesn’t need a ton—bright light, some water here and there, and a little trim now and then.
The flavor’s kinda floral, kinda woodsy. Really good in roasted stuff, stews, or anywhere you want a softer herb note.
15. Stevia – Sweet but Not Sugar
If you’re tryna cut sugar, stevia might be your move. The leaves are naturally sweet and can be used in drinks or baking.
Needs lots of light and dry-ish soil. Pinch it back often so it doesn’t get tall and lanky. Dry the leaves, crush ‘em up, and boom—plant-based sweetness in your tea or smoothies.
Some Real-Talk Tips That Actually Help
- Turn the pots every few days so they don’t lean weird toward the window.
- Stick similar plants together. Basil, cilantro, parsley like more water. Rosemary, thyme, sage—not so much.
- Grow lights help big time in winter. Even cheap ones.
- Don’t drown them in fertilizer. Once a month is plenty, or you’ll end up with lots of leaves that taste like nothing.
- Snip often. Cutting back = more growth. Herbs like being used.
You’ll Probably End Up Growing More Than You Meant To
Here’s the thing—once you grow one herb and realize you can actually keep it alive, it’s kinda addictive. You start putting mint in your water, basil on random sandwiches, rosemary in toast butter… it escalates quickly.
And it’s nice, honestly. It smells good, it looks good, and you’re saving money while making your food taste like you’ve got your life together. Even if you don’t.
No backyard, no problem. Your windowsill’s about to become a tiny jungle of flavor.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.