Gardeners looking for a jump-start on spring--and culinary enthusiasts in search of the freshest ingredients--turn to indoor herbs and crops. Lettuce and culinary herbs can be planted indoors and grown year round. Basil, chives, rosemary, mint, sage and oregano work best as indoor herb plants. Many varieties of lettuce grow well indoors, including mesclun, spinach, arugula and Swiss chard. Harvest your crops often to reap fresh and cost-effective ingredients--and to keep your plants healthy.
Get Set and Grow
Locate a sunny window. Herbs and food plants need six to eight hours of sunlight every day. If you don't get enough sun inside your home, supplement with fluorescent lighting. University of Missouri horticultural specialist Kathryn Keeley suggests exposing plants to two hours of fluorescent light for each hour of sunlight.
Transplant your starter plants. Provide adequate drainage; clay pots are porous and will absorb excess water. After transplanting, cover the plant with potting mix.
Allow the plant to establish itself in the new dirt before fertilizing. This generally takes two weeks. After that, use a traditional liquid fertilizer every two weeks, as directed by the manufacturer.
Trim your herbs regularly to promote growth and prevent the plant from flowering or overgrowing the container.