Fresh herbs at hand is one of the simple daily pleasures. And it is doable without a garden, in an apartment, as long as you pick the right species and give them what they need. Here is how to run a tiny aromatic garden on a windowsill.

The six herbs that work indoors

Herb	Light	Difficulty	Harvest
Basil	Full sun	Medium	3-4 months continuous
Chives	Sun/part shade	Easy	Year-round
Mint	Part shade	Very easy	Year-round
Parsley	Part shade	Medium	6-8 months
Thyme	Full sun	Easy	Year-round
Rosemary	Full sun	Medium	Year-round

Cilantro, dill, and tarragon are tougher indoors, skip them at first.

Light: the number one factor

A culinary herb needs 6 to 8 hours of direct light a day to stay compact and flavorful. Without it, stems stretch, leaves go bland, the plant dies in weeks.

Good exposures:

South window: ideal year-round.
West window: very good, afternoon sun.
East window: works for parsley, chives, mint.
North window: insufficient. Grow light required.

In winter, even a south window becomes barely enough. A 20W LED grow light ($15-25), on for 8 hours a day, makes the difference.

The right pot and substrate

Pot:

Minimum 6 inches diameter for one herb, 10 inches for two or three.
Drainage hole required.
8 inches deep minimum (roots run down).
Prefer terracotta: better moisture regulation.

Substrate:

Vegetable garden mix OR green plant mix + 20% perlite.
Skip plain potting mix, too low in nutrients.
Refresh the top layer every 6 months.

Buying or sowing

Supermarket herbs: convenient but the pot is too small and crowded. Repot right away into 2 or 3 separate pots, otherwise they die in 3 weeks (no root space).

Garden center: pricier but already in proper pots. Much longer life.

Sow yourself: very rewarding, cheap. Count 4-6 weeks before first harvest.

To start, buy from a garden center: immediate harvest and gentle learning curve.

Watering and care

Basil, parsley, mint, chives: like a substrate slightly moist, never dry. Water every 3-4 days depending on heat.

Thyme, rosemary: Mediterranean, prefer the substrate to dry between waterings. Every 7-10 days.

Fertilizer: essential, unlike green plants. A culinary herb grows fast and consumes a lot. Liquid organic fertilizer (seaweed extract, diluted nettle tea) every two weeks during active growth.

Harvesting without killing the plant

The trick most people miss. Never pluck individual leaves.

Rule: cut the stem just above a pair of leaves. This pruning triggers a branching, two new stems replace the one you cut. The plant gets denser.

For basil and mint: prune the top as soon as the plant reaches 6-8 inches. Otherwise it shoots up and flowers (which makes leaves bitter).

For chives: cut stems an inch above the base, they regrow within days.

Why supermarket basil dies in 3 weeks

Frequent question. Three reasons:

Too many plants in too small a pot: they compete and die. Split right after buying.
Not enough light: a kitchen corner with no direct window is not enough.
Stagnant water: the supplied pot often has poor drainage.

Fix: repot immediately into 2-3 six-inch pots, near a window, moderate watering.

Harvest calendar

March-April: start sowing if you sow. Active planting.
May-August: heavy harvest of basil, mint, chives.
September: last big harvests, transition.
October-February: slowed harvest, grow light for basil and parsley.

Saving the surplus

Basil or mint surplus: homemade pesto or herb cubes in olive oil. Keeps 6 months.

Chive surplus: chop, freeze flat on a tray, transfer to a bag.

Thyme and rosemary: dry upside-down in a dry, airy spot.

Plenova for the indoor garden

Plenova recognizes common culinary herbs and offers tailored watering reminders. You can create a “kitchen” space in your collection and track your six herbs in parallel.

A fresh herb cut 30 seconds before going into a dish — that is a flavor that changes everything. And a small daily luxury few people allow themselves.