A Beginner’s Guide to Growing Microgreens

Many associate microgreens with the tweezered garnishes that accompany meticulously plated fine-dining dishes, but these young plants can add a boost of nutrition and flavor to just about anything you’re making at home.

Microgreens — the tiny, nutrient-rich seedlings of edible vegetables and herbs — are also the perfect small-scale, DIY gardening project: They’re easy to grow, they require little space, and they can be grown indoors any time of the year .

What are microgreens?

In a nutshell, microgreens are the seedlings, or young plants, of everyday garden plants. With microgreens, instead allowing the plants to fully develop, you harvest them when they’re young and only about 2 inches tall. They’re used to add color, flavor, and nutritional value to meals.

Microgreens are best enjoyed raw, as their delicate texture and flavor don’t stand up well to heat, says Josh Tesolin, co-founder of the gardening and sustainable living blog RusticWise. Microgreens can be added to sandwiches, salads, sushi, and smoothies, and can be used as a pretty garnish for really anything, from pizza to avocado toast.

Sometimes described as “vegetable confetti,” microgreens look like two-leaf clovers. However, all microgreens have a unique color and flavor. For example, beet microgreens often have a splash of deep red on their stems and an earthy-yet-sweet flavor, whereas daikon radish microgreens have pale green stems and a slightly spicy taste.

5 types of microgreens for beginners

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There are more than 80 different types of microgreens, and each type varies in appearance and care. According to Tesolin, many of the easiest microgreens to grow belong to the Brassica family, like cabbage, broccoli, and mustard.

While you can use regular garden seeds to grow microgreens, Tesolin advises opting for organic microgreens seeds. These may be more expensive, but they’re specially formulated to have a shorter germination time so you can grow and harvest them faster.

Here’s what to know about some varieties of microgreens that are easy to grow.

• broccoli: These easy-to-grow microgreens thrive with ample sunlight, so place them near an east or west-facing window or use grow lights during the wintertime. Keep the soil moist but don’t overdo it or the roots may start to rot, says Tesolin.
• Cabbage: Known for its mild flavor and tender texture, Tesolin says this variety is great for beginners because of its high germination rate — meaning a large proportion of the seeds actually sprout. Keep the soil consistently moist and make sure these microgreens get at least 7 to 8 hours of indirect sunlight or up to 12 to 15 hours of grow light exposure a daily.
• Pea shoots: According to Tesolin, this is one of the few types of microgreens that can regrow. However, they require one extra step: pre-soaking the seeds in a dish of warm water for 10 to 12 hours to help them germinate. Shoot for 10 to 12 hours of sunlight and water or heavily mist the soil as soon as it starts to appear dry.
• Arugula: This peppery-tasting green is simple to grow and ready for harvest in just around 10 to 14 days. Apply an even mist of water to these microgreens once a day and aim for at least 7 to 8 hours of indirect sunlight per day.
• Radish: These microgreens, which are known for their zesty flavor and delicate crunch, should be placed in a sunny window that gets ample indirect light. Keep the soil moist at all times.

How to grow microgreens

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Growing microgreens at home does not require the use of any special tools. As a general rule, microgreens require 10 to 12 hours of bright sunlight and well-drained but consistently moist soil.

These nutrient-rich seedlings come with instant gratification because they can be harvested and eaten within just one to three weeks, says Lindsey Hyland, founder of the organic farming and sustainable food blog UrbanOrganic Yield.

To avoid root rot, Tesolin recommends using a standard growing tray or an upcycled shallow container with drainage holes, like a produce clamshell. If your container doesn’t have a lid, you can use a newspaper or breathable fabric.

Look for organic potting soil or a potting mix or, you can try certain soilless growing mediums like coconut coir. Coconut coir retains moisture well, meaning you can get away with less frequent waterings.

The quality of the water also impacts the growth and taste of the microgreens. Tesolin recommends using water that’s at least drinking quality. Tap water may work unless you have hard water or heavily chlorinated water, in which case distilled or bottled water is better.

instructions

Each variety of microgreen has its own unique growing instructions. That said, here are some general guidelines to follow.

1. Prepare the growing tray. Start by washing your hands, tools, and tray with soap and water to prevent any bacteria transfer, says Tesolin. Then, fill the tray with 1 to 2 inches of soil. Lightly compress the soil with your hands or a small piece of cardboard and add clean water until it feels very moist but not soggy.

2. Sow the seeds. Spread the seeds evenly across the surface of the growing medium. Gently press the seeds down with your hands or a piece of cardboard. Then, use your water mister to moisten the tops of the seeds.

3. Cover the seeds. Add the lid to maintain a warm, moist environment and place the container in a low-light area. Check under the lid daily and mist as needed when the soil appears dry, always placing the cover back on after watering.

4.Remove cover and move to a sunny area. Once the microgreens have sprouted and are showing steady growth, which usually takes three to four days, remove the cover and place the container by a sunny windowsill or under an artificial grow light for about 10 hours a day.

5.Harvest. Most microgreens are ready to harvest when they’re around 2 inches tall, but you can continue to let them grow further to reach 4 to 5 inches if desired. Look for the cotyledons — the very first set of seed leaves — as a sign that the microgreens are ready for harvest. If you harvest too early, you’ll miss out on these nutrient-dense leaves, and if you harvest too late, your microgreens may taste bitter. Using a sharp knife or scissors, cut the greens just at or above the soil level so as not to disturb the roots.

Tips for care and maintenance

Here are some key expert-approved tips for best results while growing microgreens.

• Water from the bottom up: Tesolin recommends bottom-watering to ensure your microgreens are well-hydrated but not oversaturated. To do this, place the tray of microgreens over a larger basin with about ½ inch of water and allow it to soak up water for several minutes before removing it.
• Sow the seeds thinly and evenly over the surface of the soil. It’s OK if the seeds are close together, but try to avoid having them overlap, says Hyland — otherwise, they may be more prone to mold issues, which will usually resemble white cotton-like fuzz above the soil line.
• Use them immediately. The sooner you eat your microgreens after harvesting, the more nutrients and flavor they’ll offer, according to Hyland.
• Consider regrowth for certain types. Most varieties of microgreens do not regrow, says Tesolin. However, there are some exceptions, including pea shoots, basil, coriander, oregano, fenugreek, and sage. After harvesting, just remove the roots from the soil and replant the microgreen seeds or dump the tray out and start all over again.

Insider’s Takeaway

There are lots of perks to growing microgreens — not only are they ready for harvesting in just a week or two, but they also provide a burst of flavor, micronutrients, texture, and color to a wide variety of dishes.

Some microgreens are easier than others to grow. As a general rule, make sure they get at least 10 hours of sunlight and the soil stays moist in order for them to thrive. Once they’re at least two inches tall and are ready for harvesting, remember to cut them right at or above the soil. You can store them in the fridge in an airtight bag or container. They’re best enjoyed within a day of harvesting, but they should keep well for up to three days.