Forget about soil, a garden bed, and muddy hands – you can grow herbs in a jar! Forget about clay pots and planting “by the moon,” now is the time to water revolution in the kitchenWith this mini project, you not only get fresh herbs at your fingertips, but also a beautiful visual addition to your counter that will look like something out of a lifestyle magazine. The best part of it all? Herbs They don't die because you forgot to water them – just change the water occasionally, add a pinch of sun and voila – you'll become an urban botanist with taste. Below, we present 7 herbs that grow better in water than in soil – and smell even better.

Herbs that grow like crazy in water

1. Basil – the queen of the windowsill

Basil It's not just an herb, it's a status symbol in any kitchen that respects tomatoes. It grows happily in water as long as you offer it fresh water and sunshine, as if it were on a summer vacation in Tuscany. The leaves remain lush, green and incredibly aromatic, sometimes even more so than when grown in soil.

Usage: A must-have ingredient in caprese salads, tomato soups, pestos and elegant bruschettas. Try it in lemonade or a gin cocktail – and when someone tells you you're “gourmet”, you just smile mysteriously.

2. Rosemary – fragrant minimalism

Rosemary is like the introverted artist of herbs – it requires its own space, some light and some time. But when it starts to grow roots in water, you get an elegant, almost sculptural plant that is perfect for a modern kitchen.

Usage: Perfect for roasts, potatoes, bread (hello, focaccia!) and herb butter. You can also make tea from it – your digestion and your zen will be infinitely grateful. And yes, rosemary is that scent that creates the illusion in the kitchen that you can cook better than you really can.

3. Spring onions – green gold for lazy geniuses

This is a plant that kindergarten kids could easily grow – it’s so undemanding. You put the bottom white part with the root in a jar, add water and within a few days you’ll be watching the miracle of life unfold. Your ramen noodles will thank you, as will your fridge, which will finally no longer be storing half a wilted spring onion.

Usage: Perfect for salads, sandwiches, soups, scrambled eggs, Asian dishes, and any recipe that needs a quick boost. Homemade green “topping” is now your new reality.

4. Thyme – aromatherapy on the stem

Thyme isn't dramatic—it won't explode into lush growth, but it will become your quiet ally over the years. It grows slowly but surely in water, and if you give it sun and patience, you get one of the most complex aromas in the kitchen.

Usage: Add it to stews, sauces, mushroom risottos or roasts. Mix it with butter for the perfect fish accompaniment or make a syrup for cocktails. Thyme is that culinary trick that will impress your guests without having to make a big show.

5. Oregano – a little Italy in your glass

Oregano is the heart and soul of Mediterranean cuisine, and a surprisingly successful candidate for aquatic life. It loves light, a little warmth, and a glass of clean water. In a few days, it will grow into an aromatic bouquet that is just begging for pizza.

Usage: From classic Neapolitan pizzas to tomato sauces and Greek salads, oregano always hits the spot. Try it on baked potatoes with lemon or as an herbal base for marinades.

6. Mint – wellness in a glass

Mint is energy in herbal form. It grows fast, smells even faster, and is a wonderful addition to any kitchen nook. Its shoots in the water are almost too hardworking – sometimes you feel like they’re going to grow just by looking at them.

Usage: Not just for mojitos (although – come on, be a man), but also in iced tea, refreshing lemonades, Greek salads, fruit platters and yogurt sauces. Mint conjures up summer for you – even in the middle of January.

7. Parsley – the silent hero of every kitchen

Parsley is that long-underrated, yet ever-present ally in every kitchen. It thrives in water, thrives without a problem, and is always by your side – like a culinary safety net.

Usage: From classic beef stew to chimichurri and tabbouleh, parsley is more versatile than most people realize. Mix it with butter, sprinkle it over pasta, or stir it into a sauce—it never lets you down.

Herbs on the kitchen counter – stress-free, with great effect

All you need for herbs is a few glass jars (read: an excuse to buy photogenic jars), clean water, light, and a pinch of attention. Change the water every few days, and your kitchen will turn into a green oasis.

And when your friend says: “This looks like a Pinterest kitchen!”, you can calmly answer her: “Thank you, this is my urban garden. Grown in water. No soil. Just magic.”