Since windowsills are usually a small area, you should consider this when picking the herbs that will be the most useful in a multitude of dishes. Your recipes will be more delicious with fresh herbs, they are fun to grow, saves money and they look charming on windowsills. You can also grow them year round.
Check out the five herbs below to get the most out of your space and wallet.
1.    CHIVES
Chives are a clumping herb. They offer a delicate onion taste and are perfect for those who enjoy a light flavor but not the overbearing taste that onions sometimes provide when used raw. Chives are easy to grow and add a lovely ornamental quality to your gardens. The flowers are showy and prolific.

Latin Name: Allium schoenoprasum
USDA Hardiness Zone: Perennial, must be split every few years for best production. Full sun, moist soil.
Exposure: Full sun, moist soil
Harvest: Snip leaves at any stage, four to six inches is optimal. When leaves turn yellow, pick them out and harvest more vigorously to keep this at bay. Flowers are edible and delicious in salads as an attractive, edible garnish.

Uses: Chives are easy to grow. They require full sun and will benefit from rich, moist soils. Keeping your chive plant snipped back will cut down on the dried, yellow stems from overtaking the entire clump. These are simply the chive leaves that have finished their growing cycle. Cutting them back will create a new batch of bright green leaves. If you continue to cut the blossom heads from your chive plant, the flowers will keep coming and you will have a special ingredient for herb vinegar. Chives need to be divided every two to three years. Dig up the entire clump of chives in early spring, chop it into two or three pieces with a shovel and replant each one separately. This ensures a fresh start for more chives.

Chives produce abundant leaves. You will have plenty to use all season and store. To store them for winter use, you must not dry them. The taste fades rapidly. The proper way to keep chives tasting fresh all year long is to freeze them. I have frozen them in long stems and snipped them into the foods as needed or you can snip them before freezing in a freezer proof bag.

If you would like to try growing herbs inside and do not think you have enough light, try chives at first. They will grow almost anywhere as long as they don't get too dry.
Chives are a must have for a kitchen herb garden. They are so versatile, you may find that you use your chives at almost every meal. Easy to grow, chives demand only that you snip them back often, to keep from toppling over. If there was one herb to choose for your windowsill garden, chives should be it.

2. THYME
Thyme is a classic seasoning for many dishes. It is easy to grow and has many varieties to create just the right shape for your garden.

Latin Name: Thymus vulgaris
Common Name: Thyme
USDA Hardiness Zone: Zone 5 to 9 as a perennial
Exposure: Full sun to partial shade. Thyme likes dry, poor soil
Harvest: Snip aerial parts at any time during the growing season. The stems can be hung up to dry for the off-season.

Uses: In the middle ages, soldiers bathed in thyme water as it was said to increase their bravery. As a medicinal herb, thyme contains antibacterial properties and is used for respiratory issues.
As a seasoning herb, thyme is a classic ingredient in two combinations of herbs: bouquet garni and Herbs de Provence.
Thyme requires so little care in the garden that is successful in any sort of growing environment. It makes a hearty ground cover, withstanding foot traffic and releasing its scent whenever disturbed.
Thyme is a powerhouse of flavor in a tiny package. Choose any variety that you prefer, but keep it trimmed tightly to fit your specific needs. The more you trim, the more tasty leaves you will be rewarded with. Thyme is great for both savory dishes and in a tea for colds and flu.
Thyme dries exceptionally well with little loss of flavor. The tiny leaves are stripped from the stems and then added to dishes.

3. FRENCH TARRAGON
French tarragon is a versatile herb, that needs to be in any kitchen herb garden. Because it lends itself well to any dairy or egg dishes, tarragon is a great way to round out a cook's garden. Use tarragon to bring savory taste to those winter comfort foods. I include tarragon for its ability to boost the taste of some foods that are often found at breakfast and brunch. It's heady flavor makes many dishes special. Perfect for a container, this is one herb that will become a cook's favorite.

Latin Name: Artemisia dracunculus
Common Name: Tarragon or French Tarragon
USDA Hardiness Zone: Zone 4-9
Exposure: Full sun, warm, slightly dry soil. Very good for sandy gardens. Tarragon is perfect for a container garden-due to its need for a drier root system.
Harvest: Snip or pinch leaves as needed. Tarragon stems may be snipped and hung to dry. Flavor stays strong in dried leaf.

Uses: Not the most common culinary herb, tarragon deserves more respect in any cook's garden. Used in finer cooking, tarragon pairs well with fish, egg and chicken dishes. Its slightly anise tasting leaves are strong, use a small amount and adjust for taste preference.
Tarragon grows very well in hot, dry soils. It thrives in containers, as they are often on the dry side, and windowsill gardens that receive plenty of sunlight. It must be divided every two to three years.
Try growing a plant or two this year, tarragon will surely win you over and soon you will be finding new ways to incorporate this fragrant herb into your everyday cooking.

4. SWEET MARJORAM

Sweet marjoram is for anyone who loves the taste of fresh herbs in cooking. Use sweet marjoram for any dish that uses oregano, without the chance of bitterness. This is an easy to grow herb that is as versatile as it is delicious.
Sweet Marjoram is a rich, sweet tasting herb that is used interchangeably with oregano. It has tender leaves and stems, grows well just about anywhere, and is a great kitchen windowsill garden choice.

Latin Name: Origanum majorana
Common Name: Sweet Marjoram, Greek Oregano
USDA Hardiness Zone: A very tender plant. It is sometimes said to be hardy to zone 8, but this has never been the author's experience. Consider your marjoram to be an annual.
Exposure: Full to part sun
Harvest: Cut back juicy stems and leaves as they grow. Sweet marjoram will provide you with multiple cuttings in one season. Cut the soft stems and leaves and add at the end of the cooking time. Use a small amount to begin with. Marjoram boasts a more powerful flavor than the same amount of oregano.

Uses: Sweet marjoram is a fantastic herb to know. It grows well both indoors and out. It's slightly sweeter taste is much more palatable to many than oregano, in which it is related.
A necessary ingredient in any lamb dish, marjoram is also welcome in Italian foods. Try a sprig of marjoram in your next batch of spaghetti sauce.
As a medicinal tea, sweet marjoram will soothe an upset stomach. It has anti-microbial properties too, and can be used as a skin wash.

5. SAGE

Sage is a fantastic herb for a kitchen herb garden. It is used medicinally, as a tea for sore throats and colds. It is also a commonly used herb in savory meat or poultry dishes. Sage comes in many varieties and growing habits. I choose sage for the kitchen herb garden for its versatility as both a healing and cooking herb.
Best known as an ingredient in poultry stuffing, Sage (or edible sage/garden sage) has been used medicinally for thousands of years. Sage is a strong medicinal herb and should be used with caution.

Latin Name: Salvia Officinalis
Common Name: Sage, Garden sage
USDA Hardiness Zone: Zone 4-8, Perennial
Exposure: Full Sun, moderate watering, does not like having moist soil
Harvest: This clumping herb is grown for its leaves and flowers. Aerial parts are harvested any time they leaves are large enough for your needs.

Uses: Native to the Mediterranean region, its name comes from the Latin Salvare, which translates roughly as "to rescue" or "to heal." Sage is often used as a remedy for respiratory infections, congestion, cough, sore throats, appetite stimulant, indigestion and is said to have a beneficial effect on the liver. It is also given for fever, night sweats and urinary problems. Some women even find that it helps with menopausal symptoms.
Sage is a uterine stimulant, so it should be avoided in therapeutic doses during pregnancy. It is safe to use in cooking however. It may also decrease milk production so nursing mothers be aware of that. Gargling or swishing the tea without swallowing should not lead to this effect.
Sage grows up to three feet in height and gives off a distinct fragrance. It should be planted in rich, well drained soil and in a sunny location. The leaves grow 1 1/2 to 2 inches long, are oblong in shape with rounded ends They are gray-green in color and have fine, soft hairs. The leaves grow in pairs on the stems. For an ornamental garden, variegated green, golden or purple varieties are also available.

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