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Growing Herbs Indoors

There’s nothing like fresh herbs to add flavour and fragrance to your favourite recipes.  

Read on, or click here for a pdf version.

Packaged herbs can be quite costly to buy and quite often don’t compare to the flavour of freshly snipped herbs.  No matter what the season, potted herbs will bring colour and texture to any windowsill.

Helpful Tips for Growing Herbs Indoors

Place potted herbs in a brightly lit window; or provide supplemental light with a grow light or fluorescent light fixture.

Check plants often for moisture; plants with woody stems such as Thyme and Oregano can stay on the dry side, however soft stemmed plants such as Basil and Dill should not be allowed to dry out extensively.

Fertilize every two weeks to encourage new growth. Use a water soluble fertilizer such as liquid kelp (Seaweed Plant Food), or water soluable 15-30-15.

To maintain compact growth and ensure best flavour, all herbs should be pinched regularly. Should you find you are harvesting more than you can use in the kitchen simply seal herbs in Ziploc bags and freeze or freeze chopped herbs in water as ice cubes. These cubes can be tossed into sauces, soups and stews anytime for quick flavour


There are several varieties to choose from, here are some great choices for growing indoors:


A very popular herb for cooking, Basil is the perfect herb to stir into pasta sauces, meat recipes, and many other dishes. It’s one of the few herbs whose flavour increases once cooked. Provide bright light, do not overwater.


So many choices! Beyond spearmint - chocolate, grapefruit, lemon and so many more mint varieties are available. One of the easiest herbs to grow indoors or out, do not allow mint to dry out extensively, and pinch often for busy growth. Excellent for tea!



The most popular Oregano for cooking is Greek, however sweet, spicy, golden and more are available. Dubbed the “pizza herb” Oregano is excellent for flavouring meat sauces, and virtually any Italian recipe! Pinch back often, and take care not to overwater.



This slow growing herb is powerful and a little goes a long way. Use the tender tips for cooking and the older leaves for potpourri or sachets. Use stronger, older stems as skewers for barbecuing meat and chicken.


Popular for flavouring poultry and dressings, sage reminds everyone of Thanksgiving and Christmas. This strong herb prefers to stay on the dry side and requires frequent pinching to promote the most flavourful tender growth.


The underlying flavour in countless dishes, thyme can be used for soups, sauces, rubs - anything! Also one of the easiest herbs to grow.