Top 11 'Cut-and-Come-Again' Kitchen Herbs to try for a Never-Ending Harvest on a Beginner's Windowsill
Imagine this: you’re in the middle of cooking a delicious pasta sauce, and you realize it needs that final, vibrant punch of fresh basil. Instead of sighing and settling for the dried flakes in your spice rack, you simply turn to your kitchen window, snip a few perfect leaves from a thriving plant, and toss them into the pot. The aroma is instantaneous, the flavour is unparalleled, and the satisfaction is immense.
This isn't a scene from a fancy cooking show; it's a reality that's surprisingly easy to achieve, even for the most novice of gardeners. The secret lies in a magical gardening concept known as 'cut-and-come-again'. Forget the frustration of buying expensive, plastic-clad herbs from the supermarket only to watch them wilt in your fridge within days. By choosing the right plants, you can create a miniature, ever-giving garden right on your windowsill that provides a steady, sustainable harvest.
Here at the Goh Ling Yong blog, we believe that a sustainable and flavourful life is accessible to everyone, regardless of space. 'Cut-and-come-again' is the perfect embodiment of this philosophy. It’s a method where you harvest only a portion of the plant—usually the outer leaves or upper stems—which in turn stimulates the plant to produce even more growth. It’s a beautiful, symbiotic relationship: the more you use your herbs, the healthier and more productive they become. Ready to turn your sunny window into a culinary goldmine? Let's dive into the top 11 herbs that will keep on giving.
1. Basil
Basil is the undisputed king of summer herbs, and for good reason. Its sweet, slightly peppery flavour is the soul of pesto, the perfect partner to tomatoes, and a welcome addition to countless dishes. The best part? Basil is practically begging you to harvest it regularly. If left to its own devices, it will focus its energy on producing flowers and seeds, which can make the leaves bitter. Regular pruning prevents this and encourages the plant to become a lush, bushy powerhouse.
The key to a never-ending basil harvest is to pinch, not pluck. Instead of pulling off individual leaves, locate a stem and look for a point just above a set of two small, emerging leaves. Snip the stem right there. This action, known as "pinching," signals the plant to send its energy into those two tiny leaves, which will then grow into two new, full-sized stems. You're not just harvesting; you're actively shaping the plant for future abundance. Keep it in your sunniest window (it loves at least 6 hours of direct light) and water when the top inch of soil feels dry.
2. Mint
If there’s one herb that embodies the 'cut-and-come-again' spirit, it's Mint. This incredibly vigorous plant is so eager to grow that its biggest challenge is often containing it! For a windowsill garden, this is fantastic news. A single mint plant in its own pot can provide a seemingly endless supply for mojitos, fresh mint tea, fruit salads, and Middle Eastern dishes. There are dozens of varieties to try, from classic spearmint and peppermint to fun variations like chocolate mint or apple mint.
Harvesting mint couldn't be simpler. You can either pluck individual leaves as needed or, for a larger harvest, snip the top third of any given stem, cutting just above a leaf node (where a pair of leaves meets the stem). Just like with basil, this will encourage the plant to branch out and become fuller. Mint is not fussy about sunlight and can tolerate a bit less than its sun-worshipping cousins, making it perfect for a slightly less-bright window. Just be sure to keep it in its own container; its roots are notorious for taking over any shared space.
3. Parsley
Don't underestimate this common garnish! Parsley, whether you prefer the robust flavour of the flat-leaf Italian variety or the decorative frills of curly parsley, is a culinary workhorse packed with nutrients. It brightens up everything from soups and stews to sauces and salads. It’s also an incredibly generous producer in a 'cut-and-come-again' setup.
The proper harvesting technique for parsley is to work from the outside in. The plant grows new leaves from its central crown. To encourage continuous production, always harvest the larger, more mature leaves from the outer edges of the plant. Use a pair of small scissors or your fingers to snip the stems close to the base. By leaving the tender inner leaves untouched, you ensure the plant has the energy to keep pushing out new growth for months on end.
4. Chives
If you love a mild onion or garlic flavour without the bite, Chives are your new best friend. These slender, grass-like herbs are incredibly easy to grow and add a delicate, savoury kick to eggs, potatoes, salads, and creamy dips. They are members of the allium family (like onions and garlic) and are one of the most forgiving herbs you can grow indoors.
To harvest, simply use scissors to snip the chives about an inch or two from the soil level. You can cut just what you need, or give the whole clump a "haircut" to encourage a flush of fresh, tender new shoots. They will regrow surprisingly quickly. As a bonus, if you let your chives mature, they'll produce beautiful, edible purple pom-pom flowers that have a lovely, light onion flavour—perfect for sprinkling over a salad for a touch of elegance.
5. Cilantro / Coriander
Cilantro (also known as Coriander) is a herb that people either love or loathe, but for those who love it, a fresh supply is non-negotiable for salsas, tacos, and curries. Cilantro can be a bit trickier than other herbs on this list because it has a strong desire to "bolt"—meaning it quickly tries to produce flowers and seeds, especially when stressed by heat. However, with the right approach, you can still get a great 'cut-and-come-again' harvest from it.
Like parsley, harvest the outer leaves first, snipping the stems near the base while the plant is still young and leafy. This will delay bolting and encourage more leaf production from the centre. The most effective strategy for a truly never-ending supply is succession planting. Plant a few new seeds every 2-3 weeks, so as one plant begins to bolt, you'll have a fresh, new one ready for harvesting. It requires a little more planning, but the reward of fresh cilantro is well worth it.
6. Thyme
With its tiny leaves and woody stems, Thyme might not look like a typical 'cut-and-come-again' herb, but it absolutely is. This Mediterranean native brings an earthy, savory, and slightly floral flavour to roasted meats, vegetables, soups, and stocks. It's a hardy perennial that thrives on a bit of neglect, making it perfect for the forgetful waterer.
To harvest thyme, look for the fresh, tender green growth at the tips of the stems. Snip off the top 2-3 inches of a few stems. This regular "tipping" will prevent the plant from getting too woody and "leggy" (long and sparse), encouraging it to grow into a more compact, bushy form. Avoid cutting back into the old, tough woody base of the plant, as it may not regrow from there. Thyme loves bright light and well-draining soil, so be careful not to overwater it.
7. Oregano
The quintessential flavour of Italian and Greek cuisine, Oregano is a must-have for any pizza, pasta, or Mediterranean-style dish. It’s a hardy, sprawling herb that, much like its cousin mint, can be incredibly prolific. Growing it on your windowsill means you can capture its pungent, peppery flavour at its absolute peak.
Harvesting oregano is a simple process that keeps the plant healthy and productive. Regularly snip the stems, trimming back as much as one-third of the plant's total height. As with thyme and basil, always cut just above a set of leaves. This will spur the plant to branch out, creating a much fuller and denser plant. The flavour of oregano is actually most potent right before it flowers, so frequent trimming is a win-win for both the plant's health and your taste buds.
8. Rosemary
The aromatic, pine-like scent of Rosemary is enough to transport you to a sun-drenched hillside. This woody, evergreen shrub is fantastic with roasts, potatoes, bread, and even infused in cocktails or oils. While it grows into a large shrub outdoors, a rosemary plant can be kept happily in a pot on a sunny windowsill for years with proper care. I've often chatted with Goh Ling Yong about how certain plants can double as both a culinary ingredient and a natural air freshener, and rosemary is a prime example.
For a continuous harvest, focus on snipping off the top few inches of the newest, softest stems. This is where the flavour and aroma are most concentrated. Regular trimming of these tender tips will encourage the plant to become bushier rather than growing into a single, tall, and sparse stalk. Rosemary demands at least 6-8 hours of direct sun and hates having wet feet, so use a fast-draining soil mix and allow the pot to dry out completely between waterings.
9. Sage
Known for its soft, velvety leaves and its starring role in Thanksgiving stuffing, Sage has a unique, earthy, and slightly peppery flavour that pairs beautifully with poultry, pork, and rich, buttery sauces. It’s another Mediterranean herb that appreciates sun and dry conditions, making it a low-maintenance addition to your indoor garden.
You can harvest sage in two ways: either pluck individual leaves as needed, or for a larger amount, snip off the top 2-3 inches of a stem. For the first year, it's best to harvest lightly to allow the plant to establish a strong root system. In subsequent years, you can prune it back more regularly to promote a bushier shape and prevent it from getting too woody. A little goes a long way with this potent herb!
10. Lemon Balm
If you're looking for a bright, cheerful, and incredibly easy-to-grow herb, look no further than Lemon Balm. A member of the mint family, it shares the same vigorous growth habit but with a delightful, citrusy scent and flavour. It makes a wonderfully calming and fragrant tea, can be muddled into drinks, or finely chopped and added to fruit salads and fish dishes for a burst of freshness.
Treat lemon balm just like you would its minty cousins. Harvest by snipping stems just above a pair of leaves to encourage branching. You can harvest it frequently and heavily once the plant is established; in fact, it helps keep its growth in check. It’s one of the most rewarding herbs for beginners because it grows so quickly and smells absolutely divine every time you brush past it.
11. Stevia
Here’s a unique one for your windowsill! Stevia, often called the "sugar leaf plant," is a fantastic natural, zero-calorie sweetener. The leaves are intensely sweet and can be used fresh or dried to sweeten tea, coffee, or lemonade. Growing your own means you have access to this natural sweetener in its purest form, without any processing.
Harvesting stevia is all about encouraging leaf production. You can simply pluck individual leaves whenever you need to sweeten a drink. For a more substantial harvest that also benefits the plant, use the "pinch and prune" method. Snip the top of the main stems every few weeks. This will prevent the plant from getting tall and spindly and encourage it to grow more side shoots, resulting in a much leafier, more productive plant for your sweetening needs.
Your Everlasting Garden Awaits
There you have it—11 incredible herbs that will transform your cooking and bring a touch of green, living beauty into your home. The 'cut-and-come-again' method is more than just a gardening technique; it's a simple, rewarding way to connect with your food, reduce waste, and save money.
Don't feel like you need to start with all eleven at once. Pick one or two that you use most often in your cooking—perhaps basil for your pasta or mint for your evening tea. All you need is a sunny spot, a small pot, and a little bit of water. Before you know it, you'll be experiencing the pure joy of snipping fresh flavours right when you need them.
Now I'd love to hear from you. Which of these herbs are you most excited to try on your windowsill? Or if you're already an indoor gardener, what's your go-to 'cut-and-come-again' plant? Share your thoughts and experiences 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:
Stay updated with the latest posts and insights by following on your favorite platform!