Growing windowsill herbs

Whether you have a balcony or a big garden, growing herbs in pots on a sunny windowsill is an easy and rewarding way to bring more flavour into your life.

We’ve grown used to having a range of potted herbs available all year round from the supermarket. And it can be tempting to pick up a pot with the weekly shopping to plonk on the kitchen windowsill and snip leaves as needed until the plant dies… often sooner rather than later. But I’d encourage you to have a go at growing herbs from seed. Not just because I sell seeds… but because it’s a good way to save money and learn more about these beautiful plants. It’s also much more sustainable (no single use plastic packaging or pesticides needed) and will bring a wonderful seasonality to your cooking.

Which herbs do well on a windowsill?

The faster growing summer herbs are a good choice for indoor growing. They produce lots of leaves and continue to grow after each harvest… although be sure not to cut all the leaves in one go, the plant needs some left to feed itself.

My top herbs to get started with would be -

Basil

In our climate, basil is going to do better indoors than out. The leaves soon toughen in response to windy or cooler conditions. Keep the plants in pots with some protection and you can harvest tender leaves all through summer. You’ll be familiar with the classic Italian variety sold in pots at the supermarket and used largely for pesto or tomato salad, but have you tried lemon, cinnamon or Greek basil… all lovely in their own ways.

Coriander

Another easy herb from seed. It can be slow to germinate, but give it two or three weeks and you’ll have small plants emerging. Coriander can be grown as a microgreen, harvested as the first true leaves are filling out. Or you can let the plants grow larger and use them as a cut-and-come-again herb, getting two or three harvests from the one pot. Coriander is one of the herbs that will continue to grow through the winter, slower than in summer but still producing a few fresh leaves.

Dill

While basil and coriander are easily bought from the shop, dill can be harder to find. Which is a shame because it’s a lovely herb with a gentle aniseedy flavour that goes well with eggs, fish and in salads. Grow your own for a regular supply of the delicate ferny leaves.

Parsley

Much more than just a garnish, parsley is a herb you can add to almost every dish. Flat-leaf parsley is said to have a better flavour than the curly variety, and the leaves are certainly more tender. Like coriander (in fact more so) parsley is slow to germinate. But definitely worth the wait!

Chervil

A good herb for the cooler months… in the heat of summer it will quickly begin producing flowers. Chervil has a sophisticated aniseed flavour. It’s a classic French herb, often paired with eggs and cheese. It also works really well with peas and courgettes.

Sweet marjoram

Growing herbs from seed gives you the opportunity to try some of the more unusual, difficult to buy plants. Sweet marjoram is a summer herb with a milder flavour than oregano. It goes well in Mediterranean dishes, especially with tomatoes, courgettes and soft cheeses.

Growing herbs from seed

Fill a pot or seed tray with peat-free seed compost. Gently firm the top of the compost to level it and make sure there are no big air pockets. Water, again gently, using a watering can with a fine rose to ensure the compost is damp but not soggy. Sow the seeds and very gently firm them down to ensure good contact with the compost. Cover with a light layer of compost. The rule of thumb is to cover the seed with twice its own depth of compost. Label the pot and place it in a warm spot to germinate - a propagator or warm windowsill is ideal. Depending on the temperature and type of herb, you may see signs of growth in a few days or a couple of weeks. Keep the compost damp while you wait.

Once the seeds have germinated, move the growing seedlings to a light, frost-free spot - a sunny windowsill is good. Don’t forget to check regularly to see if the young plants need watering. The best way to judge if the pot is dry is to lift it and feel the weight – if it’s light, it needs some water.

Herb butter… a recipe for using windowsill herbs

100g unsalted butter, at room temperature

1 tablespoon very finely chopped red onion

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh chervil

1 teaspoon lemon juice

sea salt flakes and freshly ground black pepper, to taste

In a bowl, mash the butter with a fork to get a soft consistency, then add all the other ingredients and continue to mash until well combined. Transfer the butter to a piece of baking parchment and form into a log. Wrap and chill in the fridge for a few hours before using.

Try different herb combinations… adding chilli or garlic too if you like.

Herb butter is really good with jacket or mashed potatoes, melted over roasted vegetables or added to pasta sauces.

The Garden Deli Windowsill Herb Collection brings together five packets of seed to start an indoor herb garden.