The Edible Indoor Gardener

The Edible Indoor Gardener

The Edible Indoor Gardener

Growing veggies is more cost-effective than buying from your local supermarket and reduces your carbon footprint. However, only some have the outdoor space for a veggie patch. Here are some great alternative indoor plants that don’t require a lot of space and have the added benefit of being 100% edible!


Evergreens such as Rosemary can be grown almost anywhere and at any time. Basil and Dill are annuals meaning they only have one growing cycle. However, perennial herbs such as Mint, Parsley and Oregano will die and re-sprout seasonally. Plant warm and cold-tolerant herbs in the same pot, and you will have an aromatic assortment all year round!


There are so many varieties and colours of lettuce to choose from. They can quickly be grown from seed with very little maintenance and will proliferate. You can even regrow lettuce from the bulb without soil! Fully submerge the bulb part of the plant into a jar of water and place it in a sunny location. This hydroponic method will work for most water-loving greens, including celery and spring onion.


High in vitamin C and antioxidants, Chillies grow in stages. They will first produce small, usually white flowers that will drop off to form a green fruit that will mature into the iconic red pepper. Even if you can’t take the heat, a chilli plant will spice up your décor!


Although carrots and radishes are root vegetables, some varieties really don’t require too much space and can definitely be grown indoors. However, they require a lot of sunlight, so you may need to move them outside if your indoor light levels are low.


The stems of pea plants are viny and weak, so you must be careful not to let them drape. Support them with a wire or wooden structure when they become too long. Sugar or Snap Peas are the most straightforward varieties as the seedlings can be sown closer together.