Having fresh herbs available at your fingertips will redefine how you use them in your cooking. You’ll get to really understand what fresh means, rather than the refrigerated, slightly tasteless offering that you might get from the shops. You’re going to add some serious taste to your cooking, which will be really hard to give up.

Chillies. They look great and one plant can produce a hundred chillies or more. The flavour can be far superior and more interesting than generic red and green chillies from the shops. Any surplus can be dried or frozen. Choice of variety is important - I'd recommend Apache F1, Hungarian Hot Wax, Jalepeno, Purple Princess (for beauty), Ring of Fire, or aji Limon (for heat and full flavour). If you like them and have a sunny windowsill, chillies are a magnificent choice. Tromba squash. You'll need a large pot (20 litres / 4 gallons) and a string for them to climb up. Great fun and eyecatching to grow. Often, east or west-facing windows can be best as they are sunny for much but not all of the day (rather then south in full sun or north in full shade).Then, simply place them in an ice cube tray and fill with water (or oil, if you plan to make dishes that wouldn’t benefit from excess hydration) and freeze them overnight. Tomatoes need largish containers (ideally 20 litres / 4 gallons). They will fruit from late July to October and taste fantastic! Again the variety you chose is important. You can grow "vine" tomatoes that are tall and need support or "bush" tomatoes that are low and bushy. Good cherry vine tomatoes include Sungold F1 and Gardeners delight. Good bush tomatoes for containers include Red Alert and Tumbler. For starters, you’ll have access to a steady supply of fresh and delicious herbs, allowing you to embellish and accentuate the flavours of your home-cooked cuisine.

This will help to prevent the accumulation of salt inside the soil (visible in the form of a white build-up on the top surface), which can inhibit the growth of your seedlings. Fertilising When it comes to drainage, it's always handy to keep your planters and pots stored on a practical saucer. This will help prevent unwanted water and soil markings on your windowsill, and many have been designed to help provide resistance to both warm and cold temperatures indoors. The best herbs to grow are a combination of what herbs you’re going to use as well as those which are easy to grow. Mint and Rosemary are easy outdoor herbs to grow. Basil, Parsley, Chives and Dill are easy to grow and all find their place in many famous British recipes. The herbs that you grow will also depend on your circumstances, if your space is within your home, within your garden or an area where you can grow herbs. What are the easiest herbs to grow? Thyme is another perennial which won’t require replanting in consecutive years – in fact, it’ll produce mounds of subtly scented foliage all year round!Spruce up your culinary dishes and your kitchen décor at the same time by growing a windowsill herb garden. If you find yourself in the enviable position of having more herbs than you know what to do with, it’s advisable to store them for use in the future. Some herbs are easily started from seed, while others are best started from cuttings or divisions. Basil, parsley, and cilantro perform best indoors when grown from seed. Using medium-weight sterile potting mix, cover with milled sphagnum moss and water. Covering pots with a plastic bag or glass plate keeps seeds moist for germination. Seed-grown herbs won't produce large plants, but the young plants are just as tasty and can be harvested within a couple of weeks. Seeding heavily, fertilizing, and pinching regularly will provide plentiful herbs all winter long. Microgreens like peashoots, fava shoots, sunflower shoots will give you LOTS to eat from a few trays. They're also hard to buy, taste delicious and are highly nutritious. Microgreens are more work than herbs (you need to sow them every two or three weeks) but an excellent choice if you want maximum harvests for the space.