Devin Jacobs
When frost arrives, most outdoor plants stop in their tracks. Inside, though, the story can be very different. You don’t need a greenhouse to enjoy something fresh during colder months. Some plants manage to adapt to limited sunlight and drier indoor air with ease. The result is a steady source of flavor at arm’s reach. Coming up next are 10 reliable plants that continue to thrive indoors through the winter season.
Lettuce
With just 9-16 square inches per plant and 3-4 inches of spacing, lettuce proves small spaces can deliver big harvests. You’ll see fresh greens in as little as 21 days, and with cut-and-come-again picking, your salads never stop coming. Perfect for beginners!
Spinach
Spinach makes the most of tiny spaces, and you can plant it close, then thin as it grows. In just 40-45 days, you’ll have full leaves ready. Harvest a few at a time or enjoy baby greens; you decide how your crop fits your cravings.
Kale
Pick any kale variety and you’re set for endless nutrition. Snip young leaves right from your windowsill for smoothies or salads. The best part is the plant regrows again and again, which gives you a steady supply of vitamin-rich greens whenever you need them.
Arugula
Want that peppery punch in winter salads? Arugula’s your go-to. Plant with just two inches between seedlings, and you’ll have greens that keep producing when you harvest with the cut-and-come-again method. Baby leaves or full-size, it’s fresh flavor on demand!
Radishes
Radishes don’t waste time. In just 30–40 days, they’re ready to pull from the soil. Give each plant only 2–3 inches of space, harvest when roots reach about an inch wide, and enjoy both the crisp bulbs and the leafy greens.
Baby / Short Carrots
Apartment living doesn’t rule out carrots. Baby and short-root varieties thrive in containers with just six inches of soil depth. They mature faster than regular carrots and give you tasty greens on top, which is perfect for garnishes or homemade pesto.
Swiss Chard
Swiss chard doesn’t just taste good. It looks amazing, too. With rainbow-colored stems, it brightens any indoor setup. Sow seeds two inches apart, then thin gradually to 4–12 inches. You can harvest at any stage, from tender baby greens to full, glossy leaves.
Green Onions (Scallions)
Start green onions from seed, and in about 60–65 days, you’ll have plants ready to harvest. Trim just the tops for repeat use, or pull the entire onion. Even kitchen scraps will regrow indoors, eventually multiplying into clumps for ongoing harvests.
Parsley
Parsley might take its time, but it’s worth the wait. Sow seeds in a small pot and harvest outer leaves as they mature. Whether you go for curly or flat-leaf, this vitamin-rich herb keeps producing with regular trimming, and adds a fresh, green finish to everything from soups to salads.
Rosemary
This woody herb brings bold flavor and lasting charm to your kitchen. Rosemary thrives in well-drained containers and sunny windowsills, even during cooler months. Keep the soil a bit moist (not soggy) and you’ll enjoy fragrant, needle-like leaves that elevate roasted dishes, breads, and stews all winter long.