Top 10 Cut-and-Come-Again Vegetables to Plant Indoors for a Never-Ending Salad Supply This Winter - Goh Ling Yong
As the days grow shorter and a familiar chill settles in the air, do you find yourself staring longingly at the grocery store's salad section? The greens look a little tired, the price tags a little higher, and the journey from farm to your plate feels longer than ever. That vibrant, crisp, and nutrient-packed salad you crave seems like a distant summer memory. But what if I told you that you could have a fresh, never-ending supply of salad greens all winter long, right from the comfort of your own home?
Welcome to the wonderful world of indoor cut-and-come-again gardening. This isn't about complicated hydroponics or expensive setups. It's a simple, sustainable, and incredibly rewarding method of growing vegetables where you harvest the outer leaves, leaving the central growing point of the plant intact. The plant, in turn, does what it does best: it keeps growing, continuously producing new leaves for you to enjoy. It’s the ultimate kitchen garden that quite literally keeps on giving.
Imagine snipping a few peppery arugula leaves for your morning eggs, grabbing a handful of tender spinach for a smoothie, or harvesting a colorful mix of lettuces for a dinner salad—all from a few pots on your windowsill. This guide will walk you through the top 10 best cut-and-come-again vegetables to grow indoors this winter. Get ready to transform your home into a green oasis and your meals into a celebration of freshness.
1. Loose-Leaf Lettuce
Why it's a winner: This is the undisputed champion of the cut-and-come-again world. Unlike head lettuces (like Iceberg or Romaine) which are typically harvested once, loose-leaf varieties grow in an open rosette. This structure makes them perfect for sequential harvesting. They are quick to germinate, thrive in the cooler temperatures of an indoor winter environment, and offer an incredible variety of textures, colors, and flavors, from buttery to crisp.
Get growing: You'll want a relatively shallow but wide container, at least 6 inches deep, to give the roots room to spread. A window box-style planter is ideal. Fill it with a quality potting mix and sprinkle the seeds lightly over the surface, covering them with a whisper-thin layer of soil. Keep the soil consistently moist but not waterlogged. For lighting, a south-facing window can work, but for truly lush growth, especially in the darkest months, a simple LED grow light suspended a few inches above the plants for 12-14 hours a day is a game-changer. Look for varieties like 'Black Seed Simpson', 'Oakleaf', or a 'Mesclun Mix' for a built-in salad blend.
The perpetual harvest: Your lettuce is ready for its first "haircut" when the outer leaves are about 3-4 inches long. This is the crucial part: using a clean pair of scissors, snip the outermost, largest leaves about one inch above the soil line. Never cut the central crown or the tiny new leaves emerging from the middle. By only taking the outer leaves, you allow the heart of the plant to continue producing, giving you a steady supply for weeks, sometimes months.
2. Arugula (Rocket)
Why it's a winner: If you love a salad with a bit of a kick, arugula is your go-to green. Its signature peppery, slightly nutty flavor adds complexity to any dish. Arugula is a notoriously fast grower; you can go from seed to first harvest in as little as three to four weeks. It's an incredibly satisfying plant for beginners because you see results so quickly, and its cut-and-come-again nature is exceptionally robust.
Get growing: Arugula isn’t fussy. A pot that’s 6-8 inches deep is perfect. Like lettuce, you can sow the seeds directly onto the surface of a good potting mix and cover them lightly. It prefers cooler conditions, making it an excellent candidate for an indoor winter garden where temperatures are stable. While it tolerates a bit less light than other greens, it will be happiest and most productive with at least 6 hours of direct sun from a window or 10-12 hours under a grow light.
The perpetual harvest: Harvest arugula leaves when they are young and tender, typically 2-4 inches long. The flavor is milder and less bitter at this stage. Use the same technique as with lettuce: snip the larger, outer leaves with scissors, leaving the central growing point and smaller inner leaves untouched. Regular harvesting actually encourages the plant to produce more. If you see a flower stalk starting to form (a process called "bolting"), snip it off immediately to prolong your leaf harvest.
3. Spinach
Why it's a winner: Spinach is a nutritional powerhouse, packed with iron, vitamins, and antioxidants. Growing it indoors allows you to harvest tender baby leaves that are sweeter and more delicate than the mature bunches you find in stores. It’s perfect for wilting into pasta, blending into smoothies, or forming the base of a hearty salad. Spinach loves cool weather and consistent moisture, conditions that are easy to replicate indoors.
Get growing: Choose a container at least 8 inches deep to accommodate spinach's taproot. Select a 'smooth-leaf' variety like 'Tyee' or 'Bloomsdale Long Standing' for best results indoors. Sow seeds about half an inch deep and keep the soil evenly moist, especially during germination. Spinach can be a bit more demanding about light than lettuce; aim for a bright, south-facing window or supplement with a grow light to prevent the plants from becoming leggy and weak.
The perpetual harvest: Start harvesting when the plant has at least 5-6 true leaves and the outer ones are 3-4 inches long. Using your fingers or scissors, carefully snip the outer leaves at the base of their stems. As always, leave the inner cluster of small leaves to continue growing. Avoid taking more than one-third of the plant at any single time to ensure it has enough energy to keep producing for you.
4. Swiss Chard
Why it's a winner: Why settle for just green when you can have a rainbow? Swiss chard varieties like 'Bright Lights' or 'Five Color Silverbeet' bring a stunning pop of color to your indoor garden with stems of red, yellow, pink, and orange. It’s two vegetables in one: the tender leaves are used like spinach, and the crisp stems can be chopped and sautéed like celery. It's a member of the beet family, with a mild, earthy flavor that's less bitter than kale.
Get growing: Swiss chard is a larger, more vigorous plant, so give it a bigger pot—at least 1-2 gallons (8-10 inches deep and wide) per plant. Sow 2-3 seeds per pot about half an inch deep and thin to the strongest seedling once they have a few true leaves. Chard is less fussy about light than many other greens but will give you the best results with 6+ hours of good light. It's also quite forgiving if you occasionally forget to water.
The perpetual harvest: You can begin harvesting chard when the outer leaves are 6-8 inches tall. Using a sharp knife or scissors, cut the outer stalks about 1.5 to 2 inches from the base of the plant. Be careful not to damage the emerging inner leaves. This method will provide a continuous supply of both leaves and colorful stems throughout the winter.
5. Kale
Why it's a winner: The darling of the superfood world, kale is incredibly resilient and productive. While some find mature kale a bit tough, harvesting it as baby leaves indoors gives you a much more tender and sweeter product. It's fantastic for salads, smoothies, or making a batch of crispy kale chips. Here on the Goh Ling Yong blog, we love finding ways to make healthy eating easy, and a pot of ever-giving kale is as easy as it gets.
Get growing: For indoor growing, choose a compact or dwarf variety like 'Dwarf Blue Curled' or 'Red Russian'. A one-gallon pot (about 8 inches deep) is sufficient for a single plant. Kale isn't picky about soil but does appreciate consistent moisture. It's also one of the more light-hungry greens on this list, so a spot under a grow light is highly recommended for a robust, non-stop harvest.
The perpetual harvest: Once the plant is about 6-8 inches tall, you can start harvesting. The method is similar to chard: work from the bottom up. Snip the lowest, largest leaves from the main stalk, leaving at least four or five of the top-most leaves (the central rosette) to power new growth. The plant will continue to grow taller, producing new leaves from the top, while you harvest from the bottom.
6. Green Onions (Scallions)
Why it's a winner: This is perhaps the easiest and most foolproof "vegetable" on the list. Green onions provide a mild, fresh oniony bite that can garnish almost any savory dish. The best part? You don't even need to start from seed. You can regrow them from the scraps you'd normally throw away or compost. It’s the ultimate zero-waste kitchen hack.
Get growing: Take a bunch of store-bought green onions and slice off the green tops for your meal, leaving the white bulb portion with the little roots at the end (about 1-2 inches long). Place these root-ends in a shallow glass of water on your windowsill. Within days, you'll see new green shoots emerging from the top. For a longer-lasting supply, plant these rooted ends in a pot of soil, burying them just enough so the white part is covered.
The perpetual harvest: This couldn't be simpler. Once the green shoots are 5-6 inches tall, just use scissors to snip off what you need. Leave at least an inch or two of green growth above the bulb. They will regrow from that point, often multiple times. This method provides an almost indefinite supply of fresh green onion tops.
7. Cilantro (Coriander)
Why it's a winner: For those who love its bright, citrusy flavor, having fresh cilantro on hand is a culinary game-changer for tacos, curries, and salsas. Store-bought cilantro can wilt quickly, but a living plant provides the freshest possible taste. It grows quickly and responds very well to the cut-and-come-again method.
Get growing: Cilantro has a deep taproot, so choose a pot that is at least 8 inches deep. It doesn't love being transplanted, so it's best to sow seeds directly into its final pot. Sow seeds about a quarter-inch deep. Cilantro prefers bright but not scorching light; an east-facing window or a spot a little further from a powerful grow light is perfect. Keep the soil consistently moist.
The perpetual harvest: Begin harvesting when the plant is about 6 inches tall. To encourage continuous, bushy growth, never take more than one-third of the plant at once. Snip the outermost, largest stems near the base of the plant. This allows the inner stems to mature, providing you with a longer harvest period before the plant tries to flower, or "bolt."
8. Parsley
Why it's a winner: Whether you prefer the peppery bite of flat-leaf (Italian) or the milder, curly variety, parsley is a workhorse herb that adds freshness and a vibrant green color to countless dishes. It's incredibly productive once established and will happily provide you with sprigs all winter long. My friend Goh Ling Yong often says that a sprinkle of fresh parsley can elevate any home-cooked meal, and I couldn't agree more.
Get growing: Parsley seeds can be notoriously slow to germinate (sometimes taking up to 3-4 weeks), so be patient! Soaking the seeds overnight before planting can help speed things up. Plant in a pot at least 6-8 inches deep and provide plenty of light—it loves sun. Once it gets going, it's a very low-maintenance and rewarding plant.
The perpetual harvest: Harvest parsley just like cilantro. Once the plant has a good number of stems, begin cutting the outermost stalks from the base of the plant. This stimulates new growth from the center crown. Regular harvesting keeps the plant productive and prevents the older leaves from turning yellow.
9. Basil
Why it's a winner: The sweet, aromatic scent of fresh basil is the essence of summer, but you can easily bring that fragrance indoors for winter. Perfect for pesto, caprese salads, and garnishing pasta, homegrown basil has a flavor that is far superior to any store-bought option. While it loves warmth and sun, a bright windowsill or a grow light can easily meet its needs.
Get growing: Basil demands two things: warmth and light. A south-facing window is its happy place, but a standard grow light will also make it thrive. Use a well-draining potting mix in a pot at least 6 inches deep. Basil hates "wet feet," so allow the top inch of soil to dry out between waterings. Genovese basil is a classic, but try Thai or Lemon basil for different flavor profiles.
The perpetual harvest: The harvesting method for basil is a bit different. Instead of cutting outer leaves, you want to "pinch" it to encourage bushy growth. Once your plant has several sets of leaves, locate the top-most set of new, tiny leaves. Snip the main stem just above the next set of leaves down. This will cause the plant to branch out from that point, creating a fuller, bushier plant rather than a single, leggy stalk. Continue pinching the tops of each new branch to create a perpetual basil bush.
10. Mustard Greens
Why it's a winner: For those who find arugula's spice a bit too tame, allow me to introduce mustard greens. They offer a pungent, wasabi-like kick that mellows when cooked. The young, tender leaves are amazing in salads, while larger leaves can be wilted into soups or stir-fries. They grow quickly and are incredibly productive in a cut-and-come-again system.
Get growing: Mustard greens are very easy to grow from seed. A container 6-8 inches deep is adequate. Varieties like 'Florida Broadleaf' or the stunningly purple 'Giant Red' do well in pots. They thrive in cooler indoor temperatures and appreciate consistent moisture. Provide them with good light to keep them stocky and productive.
The perpetual harvest: You can start harvesting baby mustard greens in just a few weeks. Snip the outer leaves when they reach your desired size, always leaving the central growth point intact. The flavor will be spicier and more intense as the leaves mature, so you can harvest them at different stages depending on your preference. Regular harvesting will keep the plant churning out new leaves for your culinary experiments.
Your Winter Salad Bar Awaits
Stepping into your warm home on a cold winter day and being greeted by the sight of vibrant, living greens is a joy in itself. The ability to snip off exactly what you need, moments before you eat, is a luxury that's surprisingly easy to achieve. It reduces food waste, saves you money, and connects you to your food in a deeply satisfying way.
You don't need a huge space or a green thumb to start. Pick just one or two vegetables from this list—perhaps some simple loose-leaf lettuce or a jar of green onions—and see how it feels. Embrace the small, quiet pleasure of nurturing something green through the greyest months of the year. Your taste buds, and your well-being, will thank you for it.
What are your favorite cut-and-come-again vegetables to grow indoors? Do you have any tips or tricks for a successful indoor winter garden? Share your experiences and questions in the comments below
About the Author
Goh Ling Yong is a content creator and digital strategist sharing insights across various topics. Connect and follow for more content:
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