Easy Food to Grow in Any Season

Food on the Windowsill

When many of us think of growing food, we might think of and acres of crops and orchards—or perhaps an urban farm in a decent-sized backyard. And in either case, you’re at the mercy of the seasons (and Mother Nature). But you can raise up some edible plants without any land at all, and it doesn’t even matter what the weather’s like. All you need is a windowsill with some sun to start growing some delicious additions to your daily diet. 

There’s nothing quite like the sense of accomplishment and self-sufficiency that comes from growing something you can eat, but there are plenty of other benefits as well. You get to control what’s going into your body, save a little money, have fresh ingredients at your fingertips, and relieve some stress. And it’s a fun and easy activity for the kids, too! 

An indoor edible garden is the perfect way to spend time with your children while helping them understand and appreciate where their food comes from, which makes them four times more likely to eat their vegetables. Plus, gardening teaches them responsibility in caring for a living thing, builds confidence, and oftentimes they can see the results in just a few days.    

Even better, you can grow several indoor edibles without even buying a seed packet. Some of the veggies you already buy can be regrown from the parts we typically don’t eat, like the seeds or the root ends. These are the perfect starters to get a second life out of your plants—we like to call them “two-fers.” Some vegetables don’t even need soil, just a little water and sunshine will give you edible sprouts in no time. For others, you can take them to the next level by starting them on your windowsill and then transferring them to a pot to become a whole new plant. 

Here are a few ideas to get you started:

Herbs: Herbs like basil, parsley, chives, and mint are a great place to start if you’ve never had any plants before. Simply buy a small plant from your local garden supply store (or even some grocery stores), and then replant it in a pot. Keep them on a reasonably sunny window ledge and water to keep soil moist. Trim what you need, as you need it. 

Green onions (scallions): To grow new green onions (or leeks or fennel) from the scraps of what you’ve already used, save the bottom inch or so of the plant and place roots-down in a cup of water, leaving ½-inch of the top unsubmerged. Place on a sunny windowsill, replacing the water as it evaporates. You can start to cut off what you need after about a week, and then continue to replace the water for a boundless supply of onions. 

Lettuce: Before you toss your romaine, green leaf, or butterhead lettuce, give this leafy green another go. Start by trimming the root end (about two inches from the bottom) off of the head of lettuce, and insert four toothpicks into the sides (creating an “X”). Set in a bowl of water, using the toothpicks to keep it from sitting on the bottom, and then place the bowl on your windowsill or other sunny location. Change the water every other day, and enjoy the new leaves in about a week. This method also works for celery, bok choy and cabbage!

Garlic greens: Also known as scapes, garlic greens offer a delicate garlicky flavor that’s perfect for spring dishes—or on top of a baked potato. You can grow them by placing a garlic bulb in a shot glass or other small container, and then adding a splash of water to bottom, being careful not to fully submerge the clove. Keep in a sunny spot and change the water every other day. Start snipping off up to a third of the sprout once they reach three inches tall.  

Carrots: Growing your own carrots requires a bit of patience, and a small investment in a seed packet. Starting with a pot that’s at least eight to 12 inches deep filled with potting soil, moisten the soil and sprinkle the seeds over the top. Keep the soil continually moist until sprouts appear. Once the seedlings sprout, trim away the smallest ones until the remaining sprouts are about one inch apart. Continue to water regularly just to keep soil damp. Baby carrots are ready to harvest about 50 to 60 days after planting; for full-size carrots, wait an additional two weeks.   

Once you feel like you’re ready to graduate from the windowsill, there are several other types of food you can grow indoors that require a bit more effort, including chile peppers, tomatoes, dwarf lemon trees, and even avocados! Just make sure your ceilings are at least 10-feet tall for that last one.