Growing herbs indoors provides several benefits, including an attractive smell and an unending supply of herbs for cooking with when winter has taken away the outdoor summer herb garden. Herbs best suited to grow indoors include chives (Allium spp.), horehound (Marrubium vulgare) and winter savory (Satureja montana), advises Penn State's Department of Horticulture. Stay away from growing herbs like horseradish (Armoracia rusticana), fennel (Foeniculum vulgare) and lovage (Levisticum officinale) indoors. These deep-rooted herbs require a larger, deeper growing space than what a container provides.
Saturate a bag of potting soil with water. Allow to sit overnight to make the soil moist.
Fill an indoor pot 3/4 full with the potting soil. Choose a pot with a drainage hole and large enough to grow the herbs. Pay attention to the spacing requirements included with the seed packet. Most 6-inch pots can comfortably grow a few herb seeds.
Push one to three herb seeds into the soil, 1/4 inch deep. Place the soil back over the top of the seeds.
Keep the pot in a warm location, a place with a 70 to 80 degree F temperature, until seedlings emerge. Nighttime temperatures should not go below 55 degrees F. When seedlings emerge, move the pot to a sun-filled window. Rotate herbs weekly to give plants adequate sunlight on all sides.
Remove weaker seedlings when they have one or two leaves. Cut weaker seedlings at soil level with clean scissors. Only leave one seedling, the strongest one.
Water herbs daily with a light mist of water. You want the soil moist, but not soggy.
Fertilize herbs every two weeks with a water-soluble fertilizer. Purchase a fertilizer from a garden center and follow package directions when preparing fertilizer.