The Complete Guide to Growing Microgreens Year-Round
Microgreens are one of the few crops you can grow easily all year long, right on your kitchen countertop. Gardening expert Madison Moulton explains how to grow these tasty seedlings from start to finish, even in the middle of winter.
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One of my favorite crops to grow is leafy greens for their quick growth and versatility. Unfortunately, not everyone can grow them year-round due to climate, available garden space, or other stumbling blocks.
Luckily, there’s a smaller (and much more manageable) version that comes with exactly the same benefits—microgreens. They are the seedlings of vegetables or herbs harvested early (generally around one to three inches tall), right after they’ve developed their first set of true leaves.
Their tiny size is deceptive. These plant seedlings are packed with just as much flavor and are often even richer in nutrients than their mature counterparts.
Thanks to their ease of growth, quick turnaround time, and minimal space requirements, they’re perfect for growing on your kitchen countertop all year long. Set up a few trays for a consistent supply, ready to toss into salads or stuff into your sandwiches for a nutritional boost.
Why You Should Grow Microgreens
In case you aren’t already convinced, there are countless reasons to start growing microgreens at home.
For starters, they’re one of the most beginner-friendly gardening projects you can tackle. Since they reach maturity so quickly (often in under two weeks), you get a near-instant payoff, great for impatient gardeners like myself. It’s also incredibly satisfying to go from sowing to harvesting in less than a month, especially with such a versatile kitchen ingredient.
Although tiny, they often contain higher levels of vitamins, minerals, and antioxidants compared to their mature leafy green counterparts. In other words, they deliver big benefits in a small package. If you’re looking to boost the nutritional content of your meals, a quick handful of microgreens is the way. If you prefer a bit more crunch and texture, let them grow into baby greens, which are harvested at two to four inches tall rather than for their youngest leaves.
Their color and variety are an added bonus, particularly for those who like to experiment in the kitchen. Plus, even in the dead of winter, you can continue growing no matter what the weather looks like outside.
Supplies
Fortunately, growing delicious greens doesn’t demand a large shopping list or masses of space. With just a few essential supplies and a counter or windowsill, you can get started this year.
Trays
Shallow trays are the foundation of any microgreen setup. They don’t need to be deep because your plants will only grow a few inches tall before harvesting. Aim for trays that are a couple of inches deep with good drainage holes.
Many gardeners use standard seed-starting trays, but you can also repurpose shallow containers you have at home. Just be sure to poke some holes in the bottom if they aren’t there already for drainage.
Growing Medium
Use a well-draining, fine-textured medium that can hold moisture without becoming waterlogged for growing microgreens. A high-quality seed-starting mix or a soilless blend made of coconut coir and perlite works perfectly.
Avoid heavy garden soil or chunky potting mix. You don’t want any large particles or dense areas that restrict easy root growth. Whether you purchase a mix or make your own, make sure it’s disease-free and fine-textured to support the delicate roots.
Seeds
You can’t grow without seeds. While many vegetables and herbs can be grown as microgreens, some are more common than others.
Popular choices include beets, mustard, sunflowers, peas, and a variety of herbs. Each seed has its own flavor profile, which may differ in microgreen form from the mature plant. That’s why I like to mix and match or choose a seed collection to provide a balance of flavors and textures.
Choose high-quality seeds for the best results, rather than collecting them from your garden (especially considering the volume you need to grow year-round). The quality of your seeds directly affects germination rates, growth speed, and overall taste.
Grow Lights
While natural light from a south-facing window is fine, consistent and controlled lighting delivers much better results.
To provide the perfect conditions for growth, grow lights are a great investment for growing microgreens and starting other seeds. They provide the right balance of light from above for healthy growth and allow you to grow any time of year, even in low-light winter months. Set them up a few inches above your trays and adjust the height as the seedlings grow.
Scissors
When you’re ready to harvest, a pair of clean, sharp scissors or kitchen shears are all you need. Regular household scissors can work as long as they’re clean and sharp enough. Sterilize them before each harvest to keep things hygienic.
How to Grow Microgreens
Growing microgreens is a straightforward process. The following method is beginner-friendly and easily adjustable. Once you’ve got the basics down, you can experiment with different seed varieties, lighting arrangements, and watering techniques to find what works best in your environment.
Step 1: Preparation
Start by ensuring your trays, growing medium, and seeds are ready to go. If your trays are brand new, give them a quick rinse. If they’re reused, clean them thoroughly with warm water and a mild soap solution.
Check the requirements of your specific varieties. Some microgreen seeds may need to be soaked before planting (like peas and sunflowers), while others can be sown directly without any additional prep.
Next, fill your tray with the chosen growing medium. Create an even layer and gently level the surface. This will allow seeds to make good contact with the medium, improving germination rates. It’s also easier to harvest when the soil is at a consistent level.
Lightly moisten the medium before planting, just enough that it’s damp but not soggy.
Step 2: Sow Seeds
Sowing indoors is simple. Sprinkle your seeds evenly across the surface of the medium. Because they are harvested before they fully mature, you can sow more densely than you would in a traditional vegetable garden. Still, avoid creating thick clumps that might limit airflow or encourage mold.
With small seeds like broccoli or kale, aim for even distribution by pinching and sprinkling from a few inches above. Larger types, such as peas or sunflowers, can be placed by hand at regular intervals.
After sowing, gently press the seeds into the medium to ensure good contact. For most types, you don’t need to cover them with more soil; simply pressing them into the surface will do. Larger seeds may benefit from a very thin layer of your mix on top, but in general, they will germinate well with minimal covering.
Step 3: Cover
A dark environment usually provides the best environment for quick and uniform germination when growing microgreens. To achieve this, use a second tray flipped upside down as a lid or cover the tray with a dome. This creates a dark and humid environment to encourage germination.
Leave them covered for several days, checking daily to ensure the medium stays damp (but not soggy). If it starts to dry out, gently mist the surface with water. Keep the cover on until you see that most have sprouted. This blackout period varies by seed type, but it’s often between three and five days.
Step 4: Add Light
Once your plants have germinated and the seedlings are pushing against their cover, it’s time to introduce light. Remove the cover and place your tray under your grow lights, adjusting the lights so they’re a few inches above the tops of the sprouts. If you’re relying on natural light, pick the brightest window you have and rotate the tray daily to ensure even growth.
A consistent 12-16 hours of light per day works well for most varieties, but keep an eye on your seedlings. If they appear to be leaning heavily in one direction, they may need more light or a closer source. If you see signs of scorching or dryness, consider raising the lights a bit or shortening the exposure time.
Step 5: Keep Watering
Microgreens need consistent moisture, but not so much that airflow is restricted and the roots are submerged. Overwatering can lead to mold or root rot, while underwatering will cause slow growth and possible wilting.
You can water from the top using a spray bottle or from the bottom tray, allowing the medium to wick up moisture without disturbing the delicate seedlings.
Check moisture levels daily. If the surface of the medium looks dry, mist lightly. If you notice any sign of mold, improve airflow with a small fan. Space multiple trays further apart and water more sparingly.
Harvesting
Your microgreens are ready to harvest when they’ve formed their first set of true leaves or just before (generally a couple of inches tall). The exact timing depends on the variety. Radish and mustard seedlings may be ready in as few as 7 to 10 days, while basil may take closer to two weeks.
Taste-testing is always a good strategy. Trim off a few shoots and assess the flavor. If they’re crisp and flavorful, you can harvest the rest.
To harvest, hold the shoots upright and use clean, sharp scissors to snip them just above the soil line. Cut in small batches to avoid crushing the delicate stems. It’s best to harvest just before you plan to use them, as microgreens are best eaten fresh.
To maintain freshness, store harvested greens in the refrigerator for a few days, wrapped in a paper towel, and sealed inside a container or bag. Their quality doesn’t last long, so it’s best to enjoy them as soon as possible.
