Easy Herbs to Grow Indoors Year-Round

Herbs are used for just about any recipe, right? That’s why most of us homeowners have a cabinet, shelf, or rack entirely dedicated to the tasty spices. Tasty spices that we buy at the market every so often.

But what if we told you that herbs were super easy to grow, in the comfort of your own home. You can solo-dolo them in their singular, respective pots. Or, you can grow an herb garden with the help of some online resources.

Which ones are easiest to grow indoors year round? We’re glad you asked. Check ‘em out below, accompanied by some pretty awesome recipes.

Basil

Start a basil plant off by placing seedlings in a pot. Face the container towards the sun, as it likes lots of sun and warmth. And don’t forget to water often! Keeping the soil moist is key, but don’t overwater the pretty herb. While you have basil on the mind, try this Salsa Verde recipe.

Ingredients:

• ½ cup firmly packed fresh parsley leaves
• ½ cup firmly pressed fresh basil leaves
• Small bunch of fresh chives
• 2 Tbsp baby capers
• ½ cup extra-virgin olive oil
• Finely grated rind of 1 lemon
• 2 Tbsp lemon juice

Instructions:

1.  Finely chop parsley, basil, chives, and baby capers.
2. Place chopped herbs and capers into a bowl and add extra virgin olive oil, lemon rind, and lemon juice.
3. Stir to combine.
4. Serve! Keep the salsa covered and refrigerated for up to one week.

Mint

Refreshing and fragrant? We think so; we also think that every time our brains think of *mint*, they’re programmed to transition thought processes over to *mojito*. What about watermelon salad with feta? Check out this recipe for the tastiest, sweetest treat when the weather is warm.

Ingredients:

•  1 scallion
• 3 Tbsp olive oil
• 2 Tbsp champagne vinegar
• ½ tsp ground sumac
• Kosher salt
• Pepper
• 3 pounds watermelon, remove the rind and cut into triangular chunks
• 3 Persian cucumbers, smashed and then cut into ½-inch pieces
• 6 oz feta cheese, crumbled
• ⅓ cup whole milk yogurt
• ¼ cup small fresh mint leaves
• Flaky sea salt, for serving

 Instructions:

1.  Finely chop white and light green parts of scallion.
2. Thinly slice dark green part of scallion and set aside.
3. In a large bowl, whisk oil, vinegar, sumac, chopped scallion, and ½ tsp of salt and pepper together.
4. Add watermelon and cucumbers and gently toss to combine.
5. Cover and refrigerate for 10 minutes.
6. Meanwhile, in a mini food processor, puree feta and yogurt until smooth.
7. Spread onto serving platter.
8. Remove watermelon and cucumbers from marinate and arrange on top of sauce.
9. Spoon 3 Tbsp of marinate over the top, sprinkle with mint, sliced scallion, and sea salt.
10. Serve!

Oregano

What’s an Italian dish without a little bit of oregano? This herb easily dresses up any pizza, sandwich, or pasta-related dish. But instead of sticking to the tried-and-true, we figured we’d present you with a way to use oregano in a Spanish dish. Check out this recipe.

Ingredients:

•  ¼ cup parsley, coarsely chopped
• 3 Tbsp red wine vinegar
• 4 large garlic cloves, minced
• 2 Tbsp fresh oregano leaves
• 2 tsp crushed red pepper
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepp
• ½ cup extra-virgin olive oil

Instructions: 

1.  Combine parsley, vinegar, garlic, oregano, and crushed red pepper in a food processor. Process until smooth and season with salt and pepper.
2. Transfer sauce to a bowl and pour olive oil over the mixture.
3. Let stand for at least 20 minutes before using.

Chives

Super-duper flavorful when freshly consumed, and probably the easiest and most effortless to grow. They seem to multiply and multiply without even trying! And, they’re best when used in a cheese bread recipe like this one here.

Ingredients:

•  1 loaf sourdough bread
• 1 pound Monterey Jack cheese, sliced
• ½ cup butter, melted
• 2 Tbsp lemon juice
• 2 Tbsp Dijon mustard
• 1½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp celery salt
• Minced fresh chives

Instructions:

1.  Preheat the oven to 350° F.
2. Cut bread into 1-inch slices to within ½-inch of bottom of loaf. Repeat cuts in opposite directions.
3. Insert cheese into cuts.
4. Mix remaining ingredients except chives; drizzle mixture over bread.
5. Wrap bread in foil and place on a baking sheet. Bake for 20 minutes.
6. Unwrap, and bake until the cheese is melted, about 10 minutes more.
7. Sprinkle with fresh chives.

Cilantro

Do you love it? Or, do you hate it? Cilantro can go either way. But usually, there’s no “in-the-middle-fans.” Why? Because it can taste soapy on your taste buds if your palette wants nothing to do with it. But if cilantro is an A+ in your cooking column, check out this highly favored recipe.

Ingredients:

• 2 jalapeño peppers, seeds and ribs removed
• 4 cloves garlic, 2 smashed, 2 minced
• ½ cup lightly packed cilantro leaves, plus 1 tbsp chopped cilantro
• 2 Tbsp Asian fish sauce
• 1 Tbsp cooking oil
• 1 tsp Asian sesame oil
• ½ tsp kosher salt
• 4 boneless, skinless chicken breasts
• 6 Tbsp rice-wine vinegar
• 1 Tbsp sugar
• ¼ tsp dried red-pepper flakes
• 1½ tbsp water

Instructions:

1.  Light the grill or heat the broiler.
2. In a blender or food processor, puree jalapenos, smashed garlic cloves, ½ cup cilantro leaves and stems, fish sauce, cooking oil, sesame oil, and ¼ tsp salt.
3. Put chicken in a shallow dish and coat with cilantro puree.
4. Grill chicken over moderately high heat or broil for five minutes.
5. Turn chicken and cook until just done, about 5 more minutes.
6. Meanwhile, in a small stainless-steel saucepan, bring vinegar, sugar, and ¼ tsp salt to simmer, stirring.
7. Simmer for 2 minutes.
8. Add minced garlic, 1 tbsp chopped cilantro, red-pepper flakes, and water.
9. Serve chicken breast in a small bowl with dipping sauce alongside.