12 Great Houseplants for the Kitchen

Golden Pothos (Epipremnum aureum)

Golden pothos, also called devil’s ivy or the money plant, is extremely forgiving in terms of care. This vine thrives in a range of conditions, from direct sun to low light, and can grow in soil or just a simple jar of water. In the kitchen, it can grow well on high shelves or windowsills, leaving valuable counter space uncluttered.

Aloe Vera (Aloe barbadensis miller)

Also known as lily of the desert, elephant’s gall, and the “plant of immortality,” aloe vera is a hardy succulent that thrives indoors. Aloe is stemless, but has thick, fleshy leaves with serrated edges. It's well suited to kitchens, where temperatures might fluctuate more than in other rooms. It requires only infrequent watering, but does prefer ample indirect or artificial light. 

Cast Iron Plant (Aspidistra elatior)

Apart from its very cooking-centric name, the cast iron plant (aka bar room plant) is fit for the kitchen because it's durable, able to endure a variety of extremes, and hard to kill. It was, in fact, one of the only houseplants that could survive in Victorian-era homes after gas lighting was introduced in the late 19th century.

This member of the lily family is a native of China and will reach a height of about two feet, so it's best for those blessed with spacious kitchens only.

Nasturtium (Tropaeolum)

Consider nasturtium your new favorite dinner party trick: Simply pluck a few of its brightly colored blooms, throw them into a salad, and commence the oohing and ahhing. This herbaceous flowering plant is a popular garden companion, but will also thrive in a pot in the window of your kitchen given the proper care. The edible flowers are vibrant and peppery. Its leaves, too, can be thrown into a salad, and even the seed pods can be pickled for "poor man's capers."

Rosemary (Salvia rosmarinus)

Herbs are an obvious choice for kitchen greenery. Rosemary, specifically, is not only beautiful and fragrant, but also delicious in a variety of dishes—from roast potatoes to stews to pasta dishes. Growing rosemary at home is more economical and less wasteful than buying entire cut bunches from the market. Like nasturtium, rosemary produces tiny purple flowers that are also delicious.

The downside? Rosemary can be a little tricky to grow inside. It tends to have a large, deep root system, so containing it in a small pot can cause it to dry out quickly. If you're not up for the challenge, consider delicious thyme or oregano instead.

English Ivy (Hedera helix)

English ivy is an attractive vine with glossy green, umbrella-shaped foliage that is relatively easy to grow inside. English ivy looks especially nice in a hanging basket, which is a good option for small kitchens where counter space is at a premium.

Cilantro (Coriandrum sativum)

Cilantro is a great candidate for a windowsill pot or even a kitchen window box—that is, unless you're one of the 10% of people who can't stand the taste of it. Every part of the plant is edible: the leaves, the delicate white flowers (although once cilantro "bolts," the leaves lose much of their flavor), and the seeds (also known as coriander seeds). If you are of the cilantro-is-disgusting-and-tastes-like-soap persuasion, basil, mint, or parsley make great alternatives.

Bromeliad (Neoregalia spp.)

Bromeliads, with their showy flower displays, are a great choice for adding a pop of color to your kitchen. Note, however, that they only bloom once in the plant's lifetime. Any other time, the colorful and variegated foliage can still provide cheery decoration. As an added bonus in small spaces, they can do well in shallow pots and with light soils like orchid mixes.

ZZ Plant (Zamioculcas)

The ever-resilient ZZ plant belongs in the kitchen because it almost refuses to die. Its hardiness and ease of growing make it an ideal beginner's houseplant, requiring little water (due to the H2O-storing rhizomes from which it grows) and thriving even in the low-light corners of a kitchen.

This tropical flowering perennial, native to Africa, contains tall stems covered in waxy, oval-shaped leaves resembling feathers. When they begin to dull, remove dust with a damp washcloth.

Lavender (Lavandula)

A more colorful herb choice, lavender is handy both for its practicality as a kitchen ingredient and its aesthetic value. The deep violet flowers atop its greenish-gray stems can be used in baking, savory dishes, teas, and lemonade. The plant belongs to the mint family, Lamiaceae, and has a sweet, floral flavor.

Lavender should be grown in a well-lit kitchen only—preferably propped next to a south-facing window where it will get a few hours of direct sunlight daily.

Snake Plant (Dracaena trifasciata)

The striking snake plant is a low-maintenance choice that can grow in any room of the house, including low-light kitchens. It's a common choice for beginners, because it can thrive in many light conditions, with infrequent watering, and even withstand some neglect. It does however, require a good deal of space, since its thick leaves can grow several feet tall and need the support of an eight to 12-inch pot.

Air Plants (Tillandsia)

Air plants are perfect for small kitchens because they don't require pots and can be placed in the tiniest places. Use these soil-free evergreen perennials to add a pop of color to your spice rack, hang them from your window, style them as wall art, or string them under your cabinets. While they do require a well-lit space, they're incredibly low-maintenance and resilient. Simply soak them in water for a couple hours every two to three weeks.