Why a sunny kitchen windowsill is the best spot in the house

There is something quietly satisfying about snipping a handful of basil straight into a pan of tomatoes, or tearing mint over new potatoes without leaving the kitchen. A south- or west-facing windowsill that catches four to six hours of direct sunlight a day is ideal for a small herb garden, and the constant traffic of daily cooking means you are far more likely to use the plants than if they were tucked away at the end of the garden.

Windowsills also have their quirks. They are warmer than the rest of the room, they dry out fast, and they can get surprisingly cold at night if the glass is single-glazed. Choose your herbs with those conditions in mind and you will have fresh flavour on tap from spring right through to autumn, and often beyond.

The four herbs worth starting with

Basil, mint, parsley and chives are the reliable performers, and they cover most of what a home cook reaches for.

• Basil loves heat and sun and will romp away on a bright sill. It is thirsty and hates being cold, so keep it away from draughty windows in winter.
• Mint is almost impossible to kill, which makes it perfect for beginners. Grow it in its own pot � its roots spread aggressively and will smother anything sharing its compost. Spearmint is the best all-rounder for cooking.
• Parsley is slower to get going but rewards patience with months of leaves. Flat-leaf varieties have the better flavour for cooking; curly parsley is tougher and more decorative.
• Chives are the easiest of the lot, sending up fine green shoots that regrow after every cut. The flowers are edible and lovely scattered over salads.

Pots, compost and getting the drainage right

Size matters more than most people expect. A pot that is too small will dry out within a day in summer and leave roots cramped. Aim for containers around 15cm (6in) across for a single plant, and 20�25cm for a group of three or four. Terracotta looks lovely but wicks moisture away from the compost, so glazed ceramic or sturdy plastic is more forgiving on a hot sill. Whatever you choose, it must have drainage holes.

Put a shallow layer of crocks or gravel in the base, then fill with a good-quality peat-free multipurpose compost. Add a handful of perlite or horticultural grit to improve drainage and airflow around the roots. Always stand pots on saucers � not to hold water permanently, but to catch the runoff and protect your paintwork.

Planting up and positioning

You can raise herbs from seed, but for a quick start buy small supermarket pots or garden-centre plants and pot them on. Tease out the roots gently before settling them into their new home, and plant them at the same depth they were growing before.

Grouping plants together creates a humid microclimate that suits basil and parsley particularly well, but leave a little air between pots so leaves are not pressed against the glass. If your sill is very bright and hot, rotate the pots a quarter turn every few days so stems grow straight rather than leaning towards the light. A windowsill above a radiator is best avoided in winter, as the dry rising heat will crisp up leaves faster than you can water them.

Watering and feeding without fuss

Check the compost daily during warm weather by pushing a finger in up to the first knuckle. If it feels dry at that depth, water. Little and often beats a weekly drench, and watering from the top with a small jug or from a bottle with a narrow spout lets you target the compost rather than the foliage. Water in the morning if you can, so any splashes on leaves dry off during the day.

Feeding matters once plants have been in the same compost for a month or so. A diluted liquid feed every fortnight through spring and summer keeps basil and parsley producing steadily. Mint and chives are less demanding, but a light feed will not hurt them. In winter, cut right back on feeding and water sparingly.

Harvesting, pinching and keeping them going

The more you cut, the more you get, provided you cut in the right place. Pinch out the growing tips of basil regularly, always snipping just above a pair of leaves, to encourage bushy growth rather than a single leggy stem. Never strip more than a third of the plant at once.

Cut chives close to the base with scissors and they will shoot again within a fortnight. Harvest parsley from the outside of the plant, taking whole stems rather than individual leaves, and it will keep producing from the centre. Mint is best treated ruthlessly � regular cutting keeps the flavour sweet and stops it bolting.

As summer fades, move pots away from cold glass at night and reduce watering. Basil will eventually give up in the cooler months, so plan to sow a fresh batch in early spring. Parsley, chives and mint are tougher and will often carry on quietly through the winter, giving you a few precious leaves when you need them most.