The shorter days and cooler temperatures of autumn signal the end of the outdoor growing season for most plants, but for herbs grown indoors, the transition is less dramatic. A kitchen windowsill, a shelf near a north-facing window or a small counter space with a grow light is all that is needed to keep a productive herb garden going through the colder months.

The herbs that do best in these conditions are those that have evolved to cope with lower light levels, whether in woodland environments, in the shade of taller plants or in climates where bright sun is not guaranteed. Here are the best choices for autumn and winter indoor growing.

Chives

Chives are one of the most forgiving herbs for indoor growing. They form compact clumps of thin, cylindrical leaves with a mild, honey-sweet onion flavour that works beautifully in fresh dishes, from scrambled eggs to salads to soups. Indoors, they grow more slowly than outside and their leaves will be thinner, but they remain productive with very little care. Plant in a pot with free-draining potting soil, water sparingly and avoid allowing the soil to become waterlogged, which is the most common way to lose an indoor chive plant. Fertilising is unnecessary through the winter months.

Garlic chives

Garlic chives look similar to regular chives but carry a distinctly different flavour: a mild blend of onion and garlic with a hint of sweetness that makes them more versatile in cooking. The flowers, which are white rather than the lavender of regular chives, are also edible. Indoors, garlic chives tolerate low light reasonably well but may need to be placed as close to the sunniest window available during the shortest days of winter. Harvest by snipping the outer leaves rather than pulling the whole plant, which encourages continued growth throughout the season.

Parsley

Parsley is a biennial herb that is best treated as an annual when grown indoors. It tolerates partial shade and cooler temperatures better than many herbs, making it well-suited to autumn and winter kitchen growing. Sow seeds, allow them to germinate and sprout, harvest the leaves as needed, and sow fresh seeds when the plant begins to decline. Because parsley germinates slowly, keeping a second batch of seeds at a slightly later stage of development ensures there is always a productive plant available. It is an essential ingredient in too many dishes to justify going without it through the colder months.

Watercress

Watercress has a pleasantly spicy bite and a long history as a kitchen herb in both cooking and salads. It is compact, perennial and grows well in the bright indirect light of a kitchen. The most important thing it requires is consistent moisture: watercress dislikes drying out, and keeping the soil lightly but regularly moist is the key to keeping it productive. It will regrow after harvesting as long as the roots remain healthy. If a plant dies back, sowing fresh seeds is quick and straightforward. Its peppery flavour pairs particularly well with cheese, eggs and simple grain dishes.

Spearmint

Mint is one of the most useful herbs to have on hand through winter. Spearmint, with its clean, bright flavour, is more versatile in the kitchen than peppermint: it works in savoury dishes, grain salads and tabbouleh, steeped into syrups for coffee and cocktails, and brewed simply as a tea. Indoors, it grows well in low light and is one of the more reliable winter performers. Growing it in a container is advisable regardless of season, as mint spreads aggressively when planted in open soil. Kept in a pot, it is easy to manage and consistently productive with very little attention.

Chervil

Chervil is an underused herb that deserves more attention in the home kitchen. Its appearance is similar to flat-leaf parsley or cilantro, but its flavour is entirely its own: a soft, anise-like taste reminiscent of fennel, but milder and more delicate. It is essential in French cooking and works in desserts, with egg dishes, in tomato-based sauces and as a garnish for fish. It tolerates shade better than most culinary herbs, which makes it particularly suitable for indoor growing through autumn and winter. Treat it as an annual: sow, harvest and resow throughout the season.

Annual arugula

Arugula germinates quickly, grows fast and can be harvested as baby leaves within a few weeks of sowing, which makes it one of the most productive herbs for indoor winter growing. It performs best in full sun but will still produce a harvestable crop in partial shade, particularly when grown as microgreens or young leaves rather than allowed to mature fully. The spicy, peppery flavour is excellent in salads, on pizza, in sandwiches and stirred through pasta. Sowing small quantities every two to three weeks maintains a continuous supply throughout the colder months.

Fennel

Fennel will not form its characteristic bulb in low-light indoor conditions, but it will grow its feathery, aromatic fronds, which are in many ways the more useful part of the plant for kitchen purposes. The foliage has a pronounced anise flavour that complements fish, roasted vegetables, cheese boards and tomato dishes. It is a robust plant that handles cooler temperatures and indirect light reasonably well, and its texture and fragrance add a quality to finished dishes that is difficult to replicate with dried herbs. Grow it in a deeper container to accommodate the root system and harvest the fronds regularly to encourage continued growth.

Cilantro

Cilantro is an annual herb that bolts quickly in warm conditions, which actually works in favour of indoor winter growing: the cooler temperatures slow its development and extend the harvest window. Sow seeds thickly in a deep pot to produce a dense crop of aromatic leaves. When plants begin to stretch towards flowering, harvest them fully and sow a fresh batch. Cilantro germinates within a week or two under most indoor conditions, so maintaining a rolling supply throughout winter is straightforward. It is indispensable in a wide range of cuisines and one of the most rewarding herbs to have available fresh year-round.

A note on light

All of these herbs tolerate lower light levels, but none of them grow in the dark. A position near the brightest available window is always better than a spot further into the room. If plants become leggy and pale, that is a signal they need more light rather than more water or fertiliser. A simple grow light on a timer, set to run for twelve to fourteen hours a day, makes a significant difference to growth rate and leaf quality through the darkest months and is worth the small investment for anyone who cooks regularly with fresh herbs.