Many culinary herbs can grow well indoors in pots. Some perennial herbs can do well if grown outside from late spring to early fall while keeping them in pots over the cold winter. By growing herbs in pots or moving them inside over the winter, you can add fresh herbs to your culinary creations.
Allium schoenoprasum, or common garden chives, have a flavor similar to onions, but are much more mild. Chives are tolerant of indoor growing conditions. Although they need between five and eight hours of sunlight per day, they do well in south-facing windows or other windows that get good light. If you can't offer that level of light, chives also do well with supplemental fluorescent lighting. Plant your chives in a good potting soil that drains well. To harvest your chives, cut the top inch of two of the greens. Make sure you cut any flowers before they go to seed to ensure high-quality green herbs.
Lemongrass is an annual grassy herb that is popular in Southeast Asian cooking, and is becoming more known in western cooking. Lemongrass needs full sun and lots of water. Plant your indoor potted lemongrass in a loamy potting soil that drains well, and place your pots in a south facing window. To use your lemongrass, cut the stalks as they reach 1/2 inch thick and chop as desired for your recipe. Dry or freeze your unused lemon grass.
Although there are different mints, including peppermint and spearmint, most mints can grow well as an indoor potted herb. Mints require very moist soil. Don't allow your mint to dry out below the top 1/4 inch of the soil. Many mints, especially peppermints, will do better in full sun, but can also grow well in partial shade or indirect light. If your leaves start to yellow, move the mint into the sun. Frequent harvesting of your mint will encourage full, bushy, new growth. Harvest your mint by clipping the sprigs and removing the leaves for use.