The Ultimate Guide To Growing Microgreens

The Ultimate Guide to Growing Microgreens

Some plants play the long game—tomatoes, peppers, those stubborn carrots that take forever. But microgreens? They’re the impatient gardener’s dream. Fast, flavorful, and packed with nutrients, they turn a windowsill into a harvest in less than two weeks.

Choosing the Right Microgreens

Not all seeds love the microgreen treatment. Some are too slow. Others, like tomato or eggplant, are downright toxic at the sprout stage. Stick to the classics:

• Radish – Fiery and crisp, ready in 5–7 days.
• Broccoli – Mild, slightly sweet, loaded with sulforaphane.
• Pea Shoots – Fresh, sweet, and perfect for stir-fries.
• Sunflower – Nutty, crunchy, and a favorite in salads.
• Cilantro – Slower to grow but incredibly aromatic.

Experiment. Some mix well together, others don’t. Mustard and radish, for example, can overpower milder greens.

The Best Soil and Containers

Forget heavy garden soil. You need something light, airy, and moisture-retentive. A fine seed-starting mix or coconut coir works best. Stay away from anything with large chunks—microgreens don’t need obstacles.

For containers, almost anything shallow with drainage holes works. I’ve used old takeout containers, baking trays, even repurposed berry cartons. Just make sure there’s enough airflow to prevent mold.

Planting and Germination

Pack the soil down slightly—enough to hold moisture but not become compacted. Scatter seeds thickly but not in a solid mat. Overcrowding leads to poor air circulation and potential rot.

Cover the seeds lightly with soil, or for varieties like radish, just press them into the surface. Mist well, then cover with a dark lid or another tray. Most microgreens love a blackout period of 2–3 days. This encourages strong roots and taller growth.

Watering and Light

Microgreens are fragile. Top watering with a watering can can lead to collapsing stems. Bottom watering—where water is added to a tray beneath the plants—is ideal. It keeps the greens dry and reduces mold risk.

Once the blackout period ends, light becomes everything. A south-facing window works, but even better, use a simple grow light. Position it a few inches above the plants to prevent legginess.

Common Problems and Fixes

• Leggy greens? They need more light, closer and stronger.
• Mold or damping off? Increase airflow, water from below, and don’t overseed.
• Seeds not sprouting? Check for old or improperly stored seeds. Some, like cilantro, need longer germination time.

Microgreens can contain up to 40 times more nutrients than their mature counterparts. That’s a lot of punch for such tiny plants.

Harvesting and Storage

Most microgreens are ready within 7–14 days. Once they have their first true leaves, grab some sharp scissors and cut just above the soil line. Rinse gently and dry with a paper towel.

They don’t keep long—use them fresh. If you must store them, wrap them loosely in a dry paper towel and seal in a container in the fridge for up to a week.

Ways to Use Microgreens

They’re not just for garnish. A handful of spicy radish greens can transform a sandwich. Pea shoots brighten up a stir-fry. Toss them in omelets, blend them into pesto, or just pile them onto a plate with olive oil and salt.

Microgreens aren’t a trend. They’re an easy, endless supply of fresh greens, ready in days, indoors or out. And once you start growing them, it's impossible to stop.

Growing microgreens is an incredibly rewarding experience and a great way to provide yourself with nutrition and beauty year-round. By following these tips, you can enjoy a bountiful harvest of nutrient-rich microgreens in your own home. Whether for sustenance or aesthetics, growing microgreens is a great addition to any garden that will provide you with a delight each and every time you see them.