Starting an Indoor Herb Garden That Actually Works

You see the little herb pots at the grocery store. Basil, cilantro, parsley. They look so fresh and green. You buy one (or three), bring it home, and within two weeks it’s dead.

Or maybe you buy seeds, plant them, and nothing sprouts. Or they sprout and immediately die.

Indoor herb gardens seem like they should be easy. But most people fail because grocery store herbs aren’t meant to live long, and indoor conditions are harder than you think.

Here’s how to grow herbs indoors that actually survive and produce enough to use.

Why Grocery Store Herbs Die

Those cute little pots of basil at the grocery store? They’re not meant to last.

Why they die so fast:

Multiple plants crammed into one tiny pot (they’re competing for resources)
Grown in greenhouses with perfect light and humidity
Roots are pot-bound and can’t absorb water properly
Weak stems from being grown too fast with lots of fertilizer
Moved from greenhouse to store to your home (massive shock)

Can you save them? Sometimes. Separate the plants into individual pots with fresh soil, give them bright light, and they might recover. But it’s easier to start fresh with plants or seeds meant for long-term growth.

Best Herbs for Indoor Growing

Not all herbs thrive indoors. Some need too much light or space. Focus on herbs that adapt well to indoor conditions.

Easy indoor herbs:

Basil - Fast-growing, loves warmth and light. Great for beginners if you give it enough light.

Parsley - Slow to germinate but easy once established. Tolerates lower light than basil.

Chives - Nearly indestructible. Regrows after cutting. Tolerates lower light.

Mint - Grows aggressively (almost too well). Keep it in its own pot or it will take over.

Oregano - Compact, low-maintenance, tolerates dry conditions.

Thyme - Slow-growing but hardy. Tolerates dry soil and lower humidity.

Cilantro - Fast-growing but bolts (flowers) quickly indoors. Plant new seeds every 3-4 weeks for continuous harvest.

Harder indoor herbs:

Rosemary - Needs high light, low humidity, and well-draining soil. Possible but tricky.

Dill - Needs a lot of light and space. Better outdoors.

Sage - Needs full sun and tends to get leggy indoors.

Light: The Most Important Factor

Herbs need a lot of light. More than you think. More than most houseplants.

Minimum light requirements:

6+ hours of bright, direct sunlight per day
South-facing window is ideal
East or west-facing windows work if they’re very bright

Signs of insufficient light:

Leggy, stretched-out stems
Pale, small leaves
Weak growth
Plant leaning hard toward the window

If you don’t have enough natural light, use a grow light. This is non-negotiable for most herbs, especially in winter.

Grow light options:

Full-spectrum LED grow lights (most efficient)
Fluorescent shop lights (cheap and effective)
Clip-on grow lights for small setups

How to use grow lights:

Place lights 6-12 inches above the plants
Run lights for 12-16 hours per day
Use a timer so you don’t have to remember

Pro tip: Even if you have a sunny window, a grow light helps in winter when days are short.

Soil and Containers

Herbs need well-draining soil and pots with drainage holes.

Best soil:

Standard potting mix works
Add perlite or sand if your soil stays wet (1 part perlite to 2 parts potting soil)

Container requirements:

Drainage holes (non-negotiable)
At least 6 inches deep for most herbs
Basil, parsley, and cilantro: 6-8 inch pots
Chives, thyme, oregano: 4-6 inch pots
Mint: 6-10 inch pot (give it room to spread)

Pro tip: Terracotta pots dry out faster than plastic, which is good for herbs like oregano and thyme that like drier soil. Plastic pots retain moisture longer, which is better for basil and parsley.

Watering

Herbs have different water needs. Overwatering is more common than underwatering.

General rule: Let the top inch of soil dry out before watering. Stick your finger in the soil to check.

Basil, cilantro, parsley: Like evenly moist soil. Water when the top inch is dry.

Oregano, thyme, rosemary: Like to dry out more between waterings. Let the top 2 inches dry.

Mint, chives: Tolerate more moisture. Water when the top inch is dry.

How to water:

Water thoroughly until water runs out the drainage holes
Let the pot drain completely
Empty any water that collects in the saucer

Pro tip: Herbs in small pots dry out fast. Check them every 2-3 days, especially in winter when indoor air is dry.

Temperature and Humidity

Most herbs prefer warm, moderate conditions.

Temperature: 65-75°F is ideal. Keep herbs away from cold drafts and heating vents.

Humidity: 40-50% is fine for most herbs. Basil prefers slightly higher humidity (50-60%).

Pro tip: If your home is very dry in winter, run a humidifier near your herbs or group them together.

Fertilizing

Herbs grown indoors need fertilizer because potting soil doesn’t have many nutrients.

How to fertilize:

Use a balanced liquid fertilizer (10-10-10 or fish emulsion)
Dilute to half strength
Fertilize every 2-4 weeks during active growth
Reduce or stop fertilizing in winter if growth slows

Warning: Over-fertilizing makes herbs grow fast but reduces flavor. Slow, steady growth produces the best taste.

Harvesting

Regular harvesting encourages bushier growth and prevents herbs from getting leggy.

How to harvest:

Basil: Pinch off the top 2-3 inches of each stem, just above a set of leaves. This encourages branching. Never take more than 1/3 of the plant at once.

Parsley, cilantro: Cut outer stems near the base. Leave the inner stems to keep growing.

Chives: Snip individual stalks at the base with scissors.

Mint: Cut stems just above a leaf node. Mint grows aggressively, so harvest often.

Oregano, thyme: Snip stem tips or cut whole stems. Avoid cutting into woody growth.

Pro tip: Harvest in the morning after the dew dries. Herbs have the most flavor then.

Starting from Seed vs. Buying Plants

Starting from seed:

Pros: Cheaper, more variety, satisfying
Cons: Slower (2-6 weeks to germinate), requires patience
Best for: Basil, cilantro, parsley, chives

Buying plants:

Pros: Instant gratification, faster harvest
Cons: More expensive, limited variety
Best for: Oregano, thyme, mint, rosemary

How to start seeds indoors:

Use seed-starting mix or moist potting soil
Plant seeds at the depth recommended on the packet (usually 1/4 inch)
Cover with plastic wrap to retain moisture
Place in a warm spot (70-75°F)
Once seedlings appear, remove plastic and move to bright light
Transplant to individual pots once they have 2-4 true leaves

Pro tip: Basil seeds germinate in 5-7 days. Parsley takes 2-3 weeks. Be patient.

Common Problems

Leggy, stretched-out growth: Not enough light. Move closer to a window or add a grow light.

Yellow leaves: Overwatering, poor drainage, or nutrient deficiency. Check soil moisture and fertilize.

Brown, crispy leaf tips: Low humidity, inconsistent watering, or too much fertilizer.

Wilting: Underwatering or root rot (if soil is wet). Check soil moisture and adjust watering.

Slow growth: Not enough light, cold temperatures, or needs fertilizer.

Pests: Aphids, fungus gnats, and spider mites can show up. Inspect regularly and treat with insecticidal soap or neem oil.

Herbs bolting (flowering): Cilantro and basil bolt quickly indoors. Pinch off flower buds to extend harvest, or let them flower and start new seeds.

My Indoor Herb Garden Setup

I’ve tried a lot of setups. Here’s what works for me:

Location: South-facing kitchen window with a grow light overhead (runs 14 hours a day)

Herbs: Basil (3 plants), parsley, chives, mint (in its own pot), oregano

Containers: 6-8 inch plastic pots with drainage holes, sitting in a tray

Soil: Standard potting mix with added perlite

Watering: Check every 2-3 days. Water when the top inch is dry.

Fertilizing: Diluted fish emulsion every 3 weeks

Harvest: I pinch basil tops every week. Snip chives and parsley as needed. Oregano gets harvested less often because it’s slower-growing.

This setup gives me enough fresh herbs year-round to cook with. Not enough to preserve or sell, but enough to avoid buying overpriced herbs at the store.

The Bottom Line

To grow herbs indoors successfully:

Give them lots of light (6+ hours or use a grow light)
Use well-draining soil and pots with drainage holes
Water when the top inch of soil is dry
Fertilize every 2-4 weeks with diluted fertilizer
Harvest regularly to encourage bushy growth

Start with easy herbs like basil, parsley, and chives. Once you get the hang of it, try oregano, thyme, and mint.

Your grocery store herb budget will thank you. And your cooking will taste better.

Fresh herbs make everything better. Even if you’re just throwing them on scrambled eggs while your kids demand a fourth snack before breakfast.

(Not that I know anything about that.)