Easy Edible Plants You Can Grow Indoors Year-Round

If you’re not sure where to start, start here. Green onions are low-effort, quick to grow, and hard to mess up.

You don’t even need seeds—just the white roots from the bunch you bought at the store. Stand them in a glass of water near a sunny window and you’ll usually see green shoots within a few days.

Change the water every few days to keep it fresh. After a week or two, you can move them into a pot of soil if you want sturdier growth—but they’ll keep going in water for a while.

You won’t get endless harvests forever, but you can snip the tops a few times to add to soups, eggs, or stir-fries before they fade.

Basil grows fast, smells amazing, and adds serious flavor to just about everything. It does best with at least six hours of sunlight a day, so a south-facing window is ideal—but a bright spot in your kitchen can work too.

Start from seeds or cuttings. Just press them into the soil and keep it moist until you see sprouts. Once the plant’s a few inches tall, pinch off the top leaves to encourage it to branch out instead of getting leggy. No need to baby it—just keep the soil from drying out completely and rotate the pot once in a while so it grows evenly.

Tear off a few leaves anytime you’re in the mood; if your basil plant gets big, you can even make a small batch of pesto. The more you use it, the more it grows.

Mint is practically unkillable—which is both a blessing and a warning. It’s fresh; it smells great every time you walk past; it grows fast and spreads like crazy, so keep it in its own pot unless you want it to take over everything.

It doesn’t need a ton of sunlight. A windowsill with indirect light works just fine. Water when the top of the soil feels dry, and give it a trim now and then to keep it from getting scraggly. Even if it wilts a little, it usually bounces right back.

Clip a few sprigs for mojitos or cucumber water. You can also chop it into yogurt or sprinkle it over fruit.

Lettuce grows faster than you’d expect, especially the loose-leaf or cut-and-come-again varieties like romaine, butterhead, or oak leaf. To grow lettuce at home, you don’t need deep soil—just a shallow container with good drainage and room for the leaves to spread out.

Lettuce needs steady moisture and lots of light. Keep the soil damp (not soaked), and aim for a sunny windowsill if you can. Harvest the outer leaves when they’re big enough, and let the rest keep growing.

Kitchen-grown lettuce isn’t going to rival a store-bought head in crunch, but it’s fresh and good enough to eat right off the stem.

You’ve got to be patient because parsley takes time to grow; especially if you’re starting from seed, but once it’s going, it rarely needs much attention. Both flat-leaf and curly varieties do well indoors and bounce back easily after cutting.

Parsley likes moderate sunlight and soil that dries out just a little between waterings. If the leaves start to yellow, you’re probably overdoing it with water or light.

Remember, parsley isn’t just a garnish—it actually adds flavor. Use a few snips to brighten up anything that needs a fresh finish.

Chives are one of the easiest herbs to grow indoors; they’re mild, fresh, and always useful. They don’t take up much space, and they’re not fussy—just give them a sunny windowsill and a small pot with decent drainage.

Let the soil dry out slightly between waterings, and give the plant a trim every week or two. Regular cutting keeps it healthy and encourages new growth. If you start to see the tips turn brown, back off on watering a bit.

Snip what you need with and toss into scrambled eggs, or anything that could use a subtle onion kick.

If you want something fast, fresh, and nearly foolproof, radish microgreens are it. They don’t need deep soil, strong light, or much space—just a shallow tray, a few seeds, and a little patience.

Start with radish seeds (any variety works), sprinkle them evenly across damp soil, and press them down gently. Cover the tray for a day or two to help them germinate, then move it to a bright spot. Keep the soil moist, and within 7 to 10 days, you’ll have crisp, peppery greens ready to harvest.

Microgreens won’t grow bulbs—that’s not the point. What you’re after is the tender stem and first set of leaves. Snip them with scissors and toss into salads, sandwiches, or grain bowls for a little bite. They’re quick, easy, and surprisingly satisfying to grow indoors year-round.

Thyme is one of those herbs that surprises you. It’s not the flashiest plant in your kitchen, and it grows slowly, but it’s one you’ll reach for more often than you think.

On the plus side, thyme can handle strong sun and doesn’t mind when the soil dries out, which is great news if you’re not the type to hover over your plants.

Thyme isn’t a big producer like basil or parsley, and you won’t be harvesting handfuls at a time. But when you need a quick hit of flavor, it delivers. You can strip the tiny leaves right into over-roasted potatoes or stews. Just trim it now and then to keep it from getting woody.

Pea shoots are fast, forgiving, and easy-to-grow microgreens perfect for topping stir-fries or sandwiches for a fresh, sweet crunch.

That’s right, pea shoots are the perfect edible plant to grow indoors year-round. They don’t need deep pots or perfect light, and you can sprout them right on your counter.

All you need is a shallow tray, some damp soil, and a handful of dried peas or pea shoot seeds. Keep the soil moist and set the tray near a sunny window. Within a week or two, you’ll have tender green shoots ready to snip.

We know, we know aloe vera is technically a succulent, but it earns its place on this list. It’s edible in small doses (the clear gel inside the leaves—not the green part), and it’s perfect for soothing burns, bites, or dry skin.

Aloe thrives on neglect. Give it bright light and water it only when the soil is completely dry; overwatering is the fastest way to kill Aloe, so when in doubt, wait.

If you’re planning to eat aloe, make sure you’re using the edible kind: Aloe vera barbadensis miller. It’s the most common variety sold in nurseries and big-box garden centers, so chances are that’s what you’ll find—just double-check the tag or ask someone at the store.

Once the plant is mature, you can cut a thick leaf, slice it open, and scoop out the clear gel inside. Be sure to avoid the yellow layer just under the skin—that part can act as a laxative and irritate your stomach.

The clean inner gel is safe in small amounts and can be added to smoothies or juices.