Herbs for Indoors / Windowsill Growing

Hyssop Seeds (Hyssopus officinalis)

Grow a timeless herb with Hyssop (Hyssopus officinalis), a fragrant perennial prized for its aromatic leaves and striking blue-purple flowers. Traditionally used in herbal teas, remedies, and as a seasoning, hyssop also attracts pollinators and adds beauty to borders, herb gardens, and containers. Hardy and versatile, it’s an essential plant for both culinary and medicinal use.

How to Grow

• Sow seeds indoors in spring or directly outdoors after the last frost.

• Use well-drained, light soil in a sunny location.

• Sow seeds 0.5 cm deep and thin seedlings to 30–40 cm apart.

• Keep soil lightly moist until germination (14–21 days).

• Harvest leaves and flowers throughout summer for fresh or dried use.

Key Features

• Aromatic herb with blue-purple blooms

• Culinary, medicinal, and herbal tea uses

• Attracts bees, butterflies, and pollinators

• Hardy perennial, easy to grow

• Adds beauty and fragrance to the garden

Ideal For

• Herb gardens, borders, and containers

• Herbal teas, remedies, and cooking

• Attracting pollinators and beneficial insects

• Gardeners seeking hardy, multipurpose plants

Sowing

• Best time: Spring indoors or after frost outdoors

• Depth: 0.5 cm

• Spacing: 30–40 cm apart

• Prefers full sun and well-drained soil

Quick Tip

• Trim plants after flowering to encourage bushier growth and a second flush of blooms.

Fine Leaved Chives Seeds (Allium schoenoprasum)

Add fresh, mild onion flavor to your dishes with Fine Leaved Chives, a classic herb with slender, dark green leaves and delicate edible flowers. Ideal for salads, soups, sauces, and garnishes, this perennial herb is easy to grow and provides harvests year after year. Its compact growth habit makes it perfect for garden beds, borders, and containers.

How to Grow

• Sow indoors 6–8 weeks before the last frost or directly outdoors in spring.

• Prefers fertile, well-drained soil in full sun or light shade.

• Sow seeds 0.5 cm deep in rows 20–25 cm apart.

• Thin seedlings to 15 cm apart.

• Harvest leaves regularly to encourage bushy growth.

Key Features

• Perennial herb with fine, slender leaves

• Mild, fresh onion flavor for culinary use

• Compact and easy to grow in beds or containers

• Long-lasting harvest year after year

• Attractive edible purple flowers

Ideal For

• Fresh salads, soups, sauces, and garnishes

• Container and herb gardens

• Gardeners seeking perennial, low-maintenance herbs

• Adding flavor and ornamental interest to beds

Sowing

• Best time: Early spring indoors or direct sow outdoors

• Depth: 0.5 cm

• Row spacing: 20–25 cm

• Plant spacing: Thin to 15 cm apart

• Harvest: From 8–10 weeks after sowing

Quick Tip

• Trim leaves regularly to promote fresh, tender growth and prevent flowering if desired.

Sweet Marjoram – Seeds (Tender Perennial Aromatic)

Sweet Marjoram is a fragrant, tender perennial herb prized for its delicate, sweet flavor. Perfect for seasoning soups, sauces, salads, and roasted dishes, it adds a subtle aromatic touch to your culinary creations. Compact and easy to grow, Sweet Marjoram is ideal for garden beds, containers, and herb gardens.

How to Grow

• Sow seeds indoors from February to April, lightly covering with soil.

• Maintain 18–22°C until germination.

• Transplant seedlings outdoors after the last frost in a sunny, sheltered spot.

• Prefers well-drained soil and regular watering.

• Trim regularly to encourage bushy growth and prevent flowering.

Key Features

• Tender perennial aromatic herb

• Sweet, delicate flavor for culinary use

• Compact, bushy growth habit

• Ideal for garden beds, containers, and herb gardens

• Perfect for fresh use or drying

Ideal For

• Flavoring soups, sauces, and roasted dishes

• Gardeners seeking aromatic, easy-to-grow herbs

• Kitchen herb collections and container gardening

Sowing & Harvest

• Sow: February to April

• Depth: Lightly covered

• Harvest: May to October

Quick Tip

• Regularly snip leaves to encourage fresh growth and prevent the plant from flowering too early.

Toothache Plant – Seeds (Spilanthes oleracea)

The Toothache Plant (Spilanthes oleracea) is an unusual and fascinating herb, known for its small, bright red flowers and unique tingling effect when chewed. Traditionally used for its medicinal properties, it adds interest to herb gardens, containers, and edible landscaping. Easy to grow and fast-maturing, it’s a conversation-starting plant that also attracts pollinators.

Why Grow "Toothache Plant"

• Bright red, cone-shaped flowers

• Unique tingling sensation when chewed

• Traditional medicinal and culinary uses

• Attracts bees and other pollinators

Key Features

• Type: Annual herb (Spilanthes oleracea)

• Height: 30–60 cm

• Flowering: Summer

• Position: Full sun, well-drained soil

• Uses: Herb gardens, containers, edible landscaping, pollinator-friendly plantings

Ideal For

• Herb and medicinal gardens

• Container and patio planting

• Pollinator-friendly gardens

• Educational or conversation-starting gardens

Sowing & Growing

• Sow indoors: February–April in seed trays

• Sow outdoors: April–May after frost

• Germination: 10–20 days at 18–22°C

• Transplant seedlings 25–30 cm apart

• Prefers full sun and moderately fertile soil

• Keep soil moist for best growth

Moldavian Dragonhead – Seeds (Dracocephalum moldavica)

The Moldavian Dragonhead (Dracocephalum moldavica) is a fragrant annual herb admired for its violet-blue flowers and aromatic lemon-scented foliage. Highly attractive to bees and butterflies, it makes a charming addition to herb gardens, borders, and pollinator-friendly spaces. Its leaves are sometimes used for teas with a refreshing citrus flavor.

Why Grow Moldavian Dragonhead?

• Violet-blue blooms with a pleasant lemon fragrance

• Excellent for pollinators, especially bees

• Easy to grow and low maintenance

• Useful as an ornamental and herbal plant

Ideal For

• Herb gardens

• Pollinator-friendly plantings

• Borders and cottage gardens

• Aromatic tea lovers

Key Features

• Type: Annual herb

• Height: 40–60 cm

• Spread: 20–30 cm

• Flowering: June–August

• Position: Full sun to partial shade

• Soil: Light, well-drained

Sowing & Growing

• Sow indoors: March–April, lightly cover seeds

• Germination: 7–14 days at 18–22°C

• Transplant outdoors: After frost risk has passed

• Direct sow outdoors: April–May

• Spacing: 25–30 cm apart

Tip: Regular deadheading encourages longer flowering and stronger aroma.

Chervil – Seeds

(Anthriscus cerefolium) – Classic Culinary Herb

Chervil is a delicate, aromatic herb with finely cut, fern-like leaves and a subtle aniseed flavor. Often called the “gourmet’s parsley”, it is an essential ingredient in French cuisine and one of the traditional fines herbes (with parsley, tarragon, and chives). Best used fresh, chervil enhances soups, salads, omelets, fish, and sauces, adding a refined, mild flavor.

Key Features

• Type: Annual culinary herb

• Height: 30–50 cm

• Leaves: Finely cut, light green, fern-like

• Flavor: Mild anise, delicate and fresh

• Harvest: 6–8 weeks after sowing

• Use: Fresh leaves for seasoning

Ideal For

• Culinary herb gardens & kitchen windowsills

• French and Mediterranean dishes

• Continuous harvest in small spaces

• Pairing with parsley, tarragon & chives

Sowing & Growing

• Sow outdoors: March–August, directly into the soil.

• Depth: 0.5 cm, thinly in rows 20 cm apart.

• Germination: 14–21 days at 12–18°C.

• Position: Partial shade, moist, humus-rich soil.

• Harvest: Young leaves as needed.

Care Tips

• Regular sowings every 3–4 weeks ensure a constant supply.

• Avoid hot, sunny locations (prefers cool shade).

• Use leaves fresh – drying reduces flavor.

Chia – Seeds (Salvia hispanica)

Chia (Salvia hispanica) is an ancient superfood crop, grown for its tiny black seeds packed with nutrition. Rich in omega-3 fatty acids, fiber, protein, and antioxidants, chia seeds are a versatile kitchen staple, perfect for smoothies, puddings, baked goods, or simply sprinkled over salads and yogurt. Easy to grow, chia is a fast-developing annual that also produces delicate blue-purple flowers, making it both useful and ornamental.

How to Grow

• Sow indoors or outdoors: April – June in warm soil or pots.

• Soil: Well-drained, light soil in full sun.

• Spacing: 25–30 cm apart.

• Water lightly but regularly until plants are established.

• Harvest seeds when flower heads dry and turn brown.

Key Features

• Ancient superfood crop

• Tiny seeds rich in omega-3, fiber, and protein

• Easy to grow annual with purple-blue flowers

• Dual-purpose – edible and ornamental

• Perfect for smoothies, puddings, and baking

Ideal For

• Kitchen gardens and health-conscious growers

• Smoothie bowls, baking, and healthy snacks

• Gardeners looking for edible flowers and seeds

Sowing & Harvest

• Sow: April – June

• Harvest: September – October

Quick Tip

For best germination, sow chia in warm soil or start indoors on a sunny windowsill. Harvest seeds by gently shaking dried flower heads.

Summer Savory 'Midget' – Seeds (Satureja hortensis)

Summer Savory ‘Midget’ is a compact, fast-growing annual herb, prized for its spicy, peppery flavour that resembles thyme and oregano. This dwarf variety is especially suited for container growing, raised beds, and small herb gardens.

Traditionally used to season bean dishes, meats, soups, and stews, it is also excellent fresh or dried as a versatile culinary herb. With its neat, bushy growth habit and aromatic leaves, ‘Midget’ is both decorative and useful in the kitchen.

How to Grow

• Sow indoors: March – April in pots or trays

• Sow outdoors: April – June, directly into prepared soil

• Depth: Lightly cover seeds with soil (approx. 0.5 cm)

• Spacing: 20–25 cm between plants

• Position: Sunny, well-drained spot

• Soil: Light, sandy, moderately fertile

Key Features

• Compact dwarf variety – ideal for pots and small spaces

• Distinct peppery flavour – a classic bean seasoning

• Culinary herb for meats, stews, soups, and sauces

• Can be used fresh or dried

• Hardy, quick-growing, and easy to maintain

Harvesting

• Harvest from: June – September

• Pick fresh leaves regularly to encourage new growth.

• For winter use, cut and dry whole sprigs just before flowering.