Five of the Easiest Herbs to Grow in Your Kitchen (and Stop Wasting Money!)
Every week, without fail, I pop fresh herbs into my trolley with the best intentions—basil for pasta, maybe some mint for a cheeky mojito, parsley to brighten up midweek dinners. And then… life happens. Before I know it, those lovely green bundles are sad and slimy in the fridge, destined for the bin. Sound familiar?
If you’re anything like me, you’re probably tired of wasting good herbs and good money. So, I’ve started growing my own right in the kitchen—and honestly, it’s easier than I ever imagined. You don’t need a garden, a greenhouse, or even much know-how. Just a windowsill, a bit of light, and a little love.
Here are five of the easiest herbs to grow at home—and why they’re now kitchen staples I never run out of.
1. Basil
This fragrant beauty is perfect for pasta, salads, and homemade pesto. Basil loves sunlight and warmth, so keep it on a sunny windowsill and water when the top inch of soil feels dry. Snip off the top leaves regularly to encourage bushier growth.
Time to harvest: Around 4–6 weeks from seed to usable leaves.
2. Mint
From teas to cocktails, mint is wonderfully versatile. It grows like mad (seriously—keep it in a separate pot or it’ll take over everything). Mint thrives indoors and doesn’t mind a bit of shade. Just keep the soil moist and enjoy the endless sprigs.
Time to harvest: Ready in 6–8 weeks, and then it just keeps giving.
3. Parsley
Flat-leaf or curly, parsley is a classic for garnishing, tabbouleh, and sauces. It’s slower to germinate than some others, so be patient, but once it gets going, it’s low-maintenance and happy on most windowsills.
Time to harvest: Usually takes 8–10 weeks from seed to first harvest.
4. Chives
These slender, oniony herbs are perfect for tossing on eggs, salads, or into creamy dips. Chives are hardy and need minimal fuss—just give them decent light and occasional water, and they’ll reward you with fresh growth again and again.
Time to harvest: You can start snipping in about 6 weeks.
5. Thyme
Tiny but mighty, thyme adds earthy flavour to roast veg, stews, and marinades. It prefers drier soil, so don’t overwater. Bonus: it smells amazing every time you brush past it.
Time to harvest: Usually ready to pick in 6–8 weeks.
Bonus Herb: Coriander (If You’re Feeling Brave)
Coriander (also known as cilantro) is a favourite in everything from curries to fresh salsas, but it’s a bit of a diva indoors. It’s quick to bolt (go to seed), especially in warm kitchens or if you forget to water it just once. It also doesn’t love being moved, so if you do give it a go, sow it directly into its final pot and keep it somewhere cool-ish with indirect light. Be prepared to replant regularly to keep a steady supply.
Time to harvest: Around 4–5 weeks, but often needs resowing to maintain supply.
Growing herbs has genuinely changed the way I cook. I don’t worry about herbs going slimy in the fridge anymore, and there’s something incredibly satisfying about snipping fresh sprigs straight from your own little kitchen garden. Plus, it’s a small daily reminder that sometimes the simplest things—like fresh herbs on toast—can bring the most joy.