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How to Grow an Indoor Garden



Whether you are craving fresh harvests during the winter or live in an area without gardening space, you can grow edibles in your own indoor garden.

Winter always seems to sneak up on me. It’s not until the first snowfall that I consider the growing season over. Up until then, I am still clipping hearty herbs and fall greens. Once the snow falls, I am reminded that soon the ground will be frozen, and the garden covered with a heavy winter blanket. I start to miss freshly harvested greens quickly. Most years, I have a good supply of fall greens such as lettuce, spinach, chard, kale, pak choi, and other leafy greens to fill the refrigerator before the hard freeze. Some years, I lose my fall greens to the hungry deer as they prepare for winter too. Since I can’t garden outside during winter, I began experimenting with growing food indoors. I started with herbs and then progressed to salad greens and more.

What Can You Grow in an Indoor Garden?

Over the years, I have tried growing edibles indoors in winter using these DIY Grow Light Shelves. It is amazing what you can grow with just a little effort. Harvesting fresh vegetables and herbs add lots of flavor to winter comfort foods. For the best results, choose plants that will grow under artificial light, mature quickly, and stay compact enough to grow in containers without outgrowing their space.

13 Easy Vegetables to Grow Indoors

Most leafy greens, herbs, and some root vegetables will grow very well inside under lights. Here are some of the things I have grown successfully inside during the winter months in a cool basement. Choose plants that will grow under artificial light, mature quickly, and stay compact enough to grow in containers without outgrowing their space. Most leafy greens, herbs, and a few root vegetables will grow very well inside under lights. Here are some of the things I have grown successfully inside during the winter months in a cool basement:


Growing beets indoors will provide you with delicious beet greens and delicate baby beets. Beetroots will need deep pots, at least 6-inches high. Harvest: Ready to harvest as baby beet greens in about 6-weeks. Harvest whole plant by cutting at the soil surface, or clip a few greens from the outer edge of each plant and allow the plant to continue growing. Harvest young baby beets in about 30 days depending on the variety. Varieties to Consider: Detroit Dark Red BeetsGolden Boy BeetsChioggia Beets, or this Gourmet Beet Blend for variety.

Bok Choy and Pac Choi

These Asian cabbage greens grow quickly and need lots of water, so they will benefit from a larger container with more soil to hold moisture. Bok Choy or Pac Choi is a delicious addition to soups, stir-fries, and salads. Harvest: Ready to harvest whole in 4-weeks at the baby stage. They tend to bolt quickly, so go ahead and harvest them small and sow more seeds, or snip the outer leaves and let the plants continue growing. Varieties to Consider: Bok Choy Tatsoi Rosette, and Bok Choy Toy Choy.


Short and round carrot varieties grow very well in 6-inch deep pots. Choose a deeper pot for longer varieties. Harvest: Baby carrots are ready to harvest in 6-8 weeks. Pull gently from the soil as needed for baby carrots, or allow them to develop further. Varieties to Consider: ParisianLittle Finger, and Thumbelina.


If you can grow houseplants, you can grow herbs inside on a sunny windowsill. Adding artificial lighting increases the selection of herbs you can grow inside. Harvest: Keep plants compact by trimming and harvesting frequently. Varieties to Consider: CilantroGenovese BasilItalian ParsleyOreganoChivesThyme, and Sage.


Young kale has a milder and sweeter flavor than mature kale. Harvest: Ready to harvest at a baby stage in about 4-weeks. Snip outer leaves allowing the plants to continue to produce. Varieties to Consider: Red Winter KaleDwarf Blue Curled Kale, and Italian Nero Toscana Kale.


Leaf lettuce varieties mature quickly for salads and sandwich toppings. There are so many varieties with various colors, leaf shapes, and flavors. Harvest: Snip outer leaves allowing the center of the plants to continue to produce.  Varieties to Consider: Black Seeded Simpson, Tom Thumb, and Mesclun Mix.


Young edible vegetables and herbs harvested within weeks of sprouting. The tender sprouts are very flavorful and nutrient dense. Harvest: Ready to harvest when the first true leaves unfurl in 7-14 days. Snip the right above the soil line. Varieties to Consider: Pea ShootsCressKale, and any Mesclun Mix or Microgreen Mix.


Mushroom kits have made it so easy to grow mushrooms indoors. They come in a complete package with full instructions. Enjoy your homegrown mushrooms in soups, sauces, and sauté with other veggies and meats. Harvest: Ready to harvest in just 2-weeks. Kit Varieties to Consider: Brown Oyster MushroomsPink Oyster Mushrooms, or Shiitake Mushrooms.

Mustard Greens

Young mustard greens are mild-flavored and add a peppery dijon-ish flavor to salads. Older leaves taste better steamed, boiled or braised. They add a tasty mustard flavor to soups and stir-fries. Harvest: Ready to harvest as baby greens in about 4 weeks once the leaves are 3-4-inches tall. Snip the outer leaves and let the plant continue to produce new growth. Varieties to Consider: Florida Broadleaf MustardTendergreen Mustard Spinach, or a mix of varieties in this Must Have Mustards Baby Greens Seeds collection.


Very fast-growing and their peppery flavor adds a kick to soups and salads. Harvest: Ready for harvest in about 4-weeks or when the radish is the approximately 1-inch diameter. The greens are edible too. Varieties to Consider: Cherry BelleFrench Breakfast, and Easter Egg Blend.


Scallions or green onions are grown mostly for their greens, which have a mild onion flavor. Enjoy snipped greens in stir-frys, salads, in sandwiches, or in any recipe that you would use normally use onions. Harvest: Ready to harvest greens in about 30 days depending on the variety. Begin trimming foliage when the scallions reach 4-inches tall as needed for meals. Greens will continue to grow and scallions will get larger over time. Varieties to Consider: Evergreen Bunching OnionItalian Red Bunching Onions, and Tokyo Long White Bunching Onions.


The vitamin-rich and tasty dark-green leaves are excellent for salads and winter soups. Harvest: Ready to harvest in a little over a month as baby spinach. Snip outer leaves allowing the plants to continue to produce. Varieties to Consider: LavewaBloomsdale, Space, and Tyee.

Swiss Chard

Swiss chard leaves are tender and taste similar to beet greens and spinach. The crunchy stems are slightly sweet and have a similar taste and texture with celery and can be used in soups and stews. Swiss Chards grow upright foliage. Transplant chard seedlings to larger containers to prevent the plant from becoming top heavy. Harvest: Ready to harvest in about 4 weeks as baby greens. Cut outer leaves at the base of the plant. New leaves grow from the center of the plant. Varieties to Consider: Bright Lights ChardFordhook Chard, or a colorful mix of baby green in this Apple Blossom Swiss Chard Blend.


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