I agree w/ naf; LED lights are the way to go. You can grow lettuce, arugula, herbs all year. I’m trying out some Viparspectra 450 watt equivalent lights, which can illuminate about a 3 x 3 foot space with intense light, a larger space if growing, say lettuce (less light needed). The above lights were about $119.00 each, but should last for years and consume very little power. Always set up plant lights with no flammable materials nearby. There are forums you can search, if you want to make your own LEDs for cheap.
I have Curry Tree (Murraya koenigii) and Thai Lime (Citrus hystrix) growing in south-facing, Virginia windowsills, for the winter. The curry leaf sits mostly dormant, since it likes hot weather. It doesn’t grow until it gets put outdoors, when it’s warm.
The lime does grow well and is about 3 feet across. I have to prune it each year to bring it inside. I take the excess leaves and put them in a mason jar with Vodka to make a flavored tincture. After 2-3 weeks, the leaves are strained out and the tincture frozen. To use, add the tincture to some water and simmer to remove the alcohol; add coconut milk, etc. and cook. Since the leaves don’t keep their flavor well either frozen or dried, this method helps and reduces the space needed. I tried the same tincture method w/ Lemon grass-it did not work; the tincture soon turned dark and smelled “off”. I wonder id cooking these w/ sugar water or coconut milk and freezing those would stabilize their flavors. The issue is “boom and bust”; everything gets hacked back to a manageable size in the fall, so the plants will fit indoors.