Herbs Indoors

You can also take cuttings. This technique is best for perennial herbs such as marjoram, mint, oregano, rosemary, sage, tarragon and thyme, and the ideal time of year to do it is at the end of the growing season. Just snip a six-inch section of stem and remove the lower leaves. Ideally, you should have six or eight sets of leaves above the cut. Place the cutting in a container (figure D) filled with perlite, coarse sand or a combination of the two. Water the plant well, and cover with a plastic bag to maintain humidity (figure E). Place the container in a cool, dimly lit area indoors. You don't need to dip herb cuttings in a rooting hormone because all herbs will root without it, and virtually all herbs will take root between three to six weeks, at which point you can go ahead and remove the humidity tent.

The simplest way to grow herbs indoors, however, is from transplants, says James. "Transplants are virtually foolproof, and if you're lucky enough to find them this time of year at your local nursery, grab them."

You can grow herbs individually or group an assortment in one container. Since they'll be on display in the house, James suggests putting them in a pretty pot. Add a little potting mix to the container, and tease the roots a bit before placing the herb in the soil. Add more potting mix, and tamp it down firmly around the root ball. In a larger container, James groups different herbs such as rosemary, sage and oregano.

Of course, you can always start a number of herbs from seed indoors--in particular, basil and dill--which germinate within a week.

Aside from rosemary, most culinary herbs adapt well to the indoor environment during the winter months, provided they get bright light, regular watering and routine misting to maintain high humidity levels. Rotate the pots every few days so the herbs don't develop a lopsided look.