Growing microgreens at home: a step-by-step guide

Microgreens are vegetable and herb seedlings cut when their first true leaves appear, most often 7 to 21 days after sowing. To grow them, fill a shallow tray with about an inch of moist, sterile seed-starting mix. Scatter seeds sold for sprouting in a dense layer over the surface, press them in, and cover the tray until they germinate. Then remove the cover and give the seedlings bright light. Keep the mix moist but not soggy. Harvest by cutting the stems just above the soil with clean scissors or a sharp knife.

Is it worth growing your own? Yes, if you want fresh greens in winter with little space or skill. A tray costs little, takes up a windowsill, and gives you a harvest in two or three weeks. Start with large, easy seeds such as peas, sunflower, or radish. Buy seeds sold for sprouting and tested for pathogens, since N.C. Cooperative Extension notes that contaminated seed is the usual source of illness in sprouted foods.

Introduction to microgreens

Microgreens are the tender young shoots of vegetables and herbs. They have a delicate flavor, and chefs use them to add color and crunch to plates.

You might have seen microgreens mixed into a fresh salad or perched on top of a plated dish. Some popular types of microgreens include parsley microgreens, basil microgreens, sunflower microgreens, and radish microgreens.

Microgreens are often confused with sprouts. Iowa State University Extension explains that sprouts are harvested a day or two after germination and eaten whole, seed and roots included. Microgreens grow longer in soil or another medium, and you eat just the stem and leaves. Both still call for clean seed and clean tools.

How to grow microgreens at home

Microgreens are easier to grow at home than most vegetables. They cost little once you have the supplies, and once you are set up you can have fresh greens on your table all year. Sow vegetable seeds (or specialty greens like wheatgrass) in sterile mix, let them grow into small shoots, and harvest them at about 1.5 to 2.5 inches tall, the height N.C. Cooperative Extension suggests.

Toss microgreens into a store-bought salad for an instant upgrade. They are also great in sandwiches and tacos, blended into smoothies, stirred into a stir-fry, or piled on a bowl of soup. I like to place them on cooked fish for a pop of color.

How to grow fresh microgreens at home

Here are the basics of growing your own microgreens.

Supplies to grow microgreens indoors

• Tray: Seed-starting trays or repurposed take-out trays. If you don’t want to use plastic, you can use a single baking tin or Pyrex dish (between 1″ and 2″ deep). Having a lid or cover for the tray will help with germination.
• Mesh strainer: Metal or plastic. Make sure the holes in the strainer are smaller than the seeds so as not to wash out any seeds.
• Seeds: Seeds sold for sprouting or microgreens that have been tested for pathogens. Start with large seeds such as peas, sunflower, buckwheat, or wheatgrass (peas are my favorite!).
• Potting soil: Sterile seed-starting mix for a growing medium. Choose an organic mix that does not have chemical fertilizers mixed in. Here are some tips on choosing potting mix.
• Hydrogen peroxide: 3% hydrogen peroxide solution (sold at drugstores and grocery stores).
• Light: Sunny window or patio, or a plant light. If you have a very sunny window or patio free from pests, your microgreens may grow well without any additional light. If you don’t have such a space or would like bushier microgreens, use a plant light.
• Water: Clean, drinkable water.
• Spray bottle: A clean misting bottle.
• Knife: Sharp chef’s knife (or scissors if you will use the greens right away).

If you’re just starting, you may consider buying a microgreens kit. It may be more economical than buying each supply on its own.

Steps: Preparing the seeds and planting the microgreens

1. Measure out your seeds. Pour enough seeds into the tray to cover about half the available area. The small seeds should be almost touching each other, but not quite. Set the seeds aside.
2. Sanitize all your supplies and your work area. I use my dishwasher’s sanitize setting to sanitize the tray, mesh strainer, and knife.
3. Treat your seeds to reduce pathogens. I follow the University of California method, written for home sprouting: hold the seeds in a mesh strainer in 3% hydrogen peroxide heated to 140°F (60°C) for 5 minutes, then rinse them under running tap water for 1 minute. Use a thermometer to hold the temperature, and discard the solution after each batch.
4. Following treatment, soak the seeds for 6 to 8 hours in clean water.
5. Pour seeds into the mesh strainer, rinse, and set aside to drain.
6. Fill the tray with sterile soil until the mix is about 3 cm (1 inch) deep. This amount of soil doesn’t have to be exact. Using less soil is cheaper, but using more soil will raise the greens and make them easier to harvest. Press the soil mix down with a light hand in the tray as you fill it to create a flat planting surface.
7. Water the soil so that the soil is moist but not dripping wet.
8. Spread the rinsed seeds in an even layer onto the moist soil surface.
9. Press the seeds into the soil with a light touch.
10. Cover the tray with the lid. If your tray has no lid, cover the tray with another tray or with clear plastic wrap. It is possible to grow microgreens without any sort of lid, but the lid can help with the germination process.

Steps: Care and maintenance

1. Once or twice a day, lift the lid and check on your seeds. If the soil has become dry, mist the seeds to keep them moist.
2. When the seeds have germinated and you can see a little sprout, remove the lid/covering and place the tray in a sunny warm indoor area, on the patio, or under a plant light.
3. As the greens grow, keep the growing medium moist but not soggy. Pour off any excess water to prevent fungus problems.
4. Check the seeds each day for growth and soil moisture.  Harvest when the first true leaves appear, the leaves that follow the first pair of seed leaves. Iowa State says this is about 2 weeks after germination. Experiment with different ages of microgreens to find the stage that you like best.
5. To harvest, cut the stems just above the soil line with clean scissors or a sharp knife. Harvest right before you plan to eat them.
6. Wash the greens by submerging them in cold water.
7. Spread the greens onto a clean towel to dry.
8. To store, wrap them in paper towels and place them in an airtight container or bag in the fridge.
9. The used soil can be composted, and you can start all over again!

Microgreens are a great way to learn to garden.

You can grow them indoors in the middle of winter, and they teach the basics of how seeds sprout and grow. Start with sunflower or pea seeds, and before you know it, you will have a green thumb.

Gardening often takes patience. Some crops need years before you enjoy the harvest. Microgreens take two or three weeks, which makes them a good first project if you have never grown plants from seed.

Tiny, fast-growing vegetables

Microgreens are baby seedling versions of their full-grown counterparts. Both vegetables and herbs can be harvested at their microgreen stage. Popular vegetable microgreens include broccoli, radish, sunflower, buckwheat, and peas. Common herb microgreens include basil, cilantro, and parsley.

N.C. Cooperative Extension says most microgreens take 7 to 21 days from planting to harvest, compared with months for most vegetables. With such a short cycle, you get lots of chances to practice, and you lose little time if a tray fails.

Learning how seeds grow

For some gardeners, getting seeds to grow into seedlings is the hardest part of the season. Sowing a tray of microgreens often makes spring seed-starting feel easy.

Once you get the hang of it, you may sow a new tray each week. You will watch the seeds swell as they absorb water, the roots grow down, and the shoots reach up. It is a simple way to connect with plants all winter.

The equipment for growing microgreens is simple

To start, you need a shallow container, seed-starting mix, seeds, light, and a spray bottle. The setup is cheap, and you may already have a container that will work, such as a clean take-out tray. Kits that include everything are also available.

Buy microgreen seeds from a supplier that sells seed for sprouting and tests it for pathogens. For the growing medium, use sterile seed-starting mix. Garden soil is heavy and can carry unwanted microbes. A light, sterile mix gives small seeds even contact with the surface.

Using your fresh microgreens

Fresh microgreens offer a burst of flavor and color that can enhance various dishes. Here are some excellent ways to incorporate them into your meals:

1. Salad topper: Perhaps the most straightforward way to enjoy microgreens is by sprinkling them on top of your salads. Their crisp texture and vibrant taste can elevate even the simplest of salads.
2. Sandwiches: Instead of using lettuce or spinach, try adding a handful of microgreens to your sandwiches, wraps, or tacos. They provide a fresh crunch and a burst of flavor.
3. Smoothie Booster: Add a handful of microgreens to your morning smoothies. Mild types like kale blend in without overpowering the taste.
4. Soup garnish: Just before serving, sprinkle some microgreens on top of soups or stews. This adds a fresh taste and gives your dish a gourmet touch.
5. Eggs and breakfast dishes: Whether it’s scrambled eggs, omelets, or avocado toast, a sprinkle of microgreens can bring a fresh element to your breakfast plate.
6. Pizza: After baking your pizza, top it off with some microgreens for a fresh and peppery twist.
7. Bowl dishes: Toss microgreens into your quinoa, rice, or pasta dishes just before serving. They add a nice contrast in texture and a burst of freshness.
8. Side salad: Dress microgreens with a bit of olive oil, lemon juice, salt, and pepper, and you have a simple side salad that pairs well with almost any main dish.
9. Decorative garnish: Beyond just taste, microgreens can be used to garnish dishes and make them look more appealing and restaurant-worthy.
10. Juicing: If you’re into making juices, add microgreens to your mix. They add a fresh, green flavor.
11. Desserts: This might sound unusual, but certain microgreens, like basil or mint, can be incorporated into desserts for a fresh twist.

Microgreens are delicate, so add them at the last minute to keep their flavor and texture. Try different varieties and dishes to find your favorite combinations.

FAQs about growing microgreens