Cooking from the windowsill garden
Five herbs, one small window and a year of better dinners.
One south-facing windowsill, five pots: basil, mint, parsley, thyme and chives.
A year later, that small window has changed how we cook. Dinners start with a pinch of something green instead of a trip to the shop.
What grows best
Mint and chives will forgive almost anything. Basil wants warmth and attention. Thyme likes to be ignored.
Start with two. Cut often. Cook with them every day.
