How to Grow Microgreens at Home (Ready in 1-2 Weeks)

Microgreens are the fastest harvest there is: in 1-2 weeks you go from seed to a handful of tender, intensely flavored, very nutritious leaves. You don't need a balcony or direct sun — a tray by a window is enough. They're perfect for getting started with indoor growing and seeing results right away.

What they are (and aren't)

A microgreen is a young seedling harvested when it has its cotyledons and sometimes the first true leaves, at around 2-3 inches tall. Don't confuse them with:

• Sprouts: eaten with root and seed, no soil and no light.
• Baby leaf: larger, more mature leaves, like young arugula.

A microgreen is cut above the soil, leaving the root behind.

What you need

• A shallow tray (1-2 inches) with or without holes.
• Fine seed-starting mix or coco coir; a 1-inch layer is enough.
• Seeds suitable for microgreens. The easiest and most rewarding:
  • Radish: super fast and peppery.
  • Pea: sweet, crunchy shoots.
  • Sunflower: nutty flavor, very striking.
  • Also broccoli, arugula, cress, mustard or beet.

Sowing step by step

1. Fill the tray with moist soil and smooth it out well.
2. Sow very densely, almost seed to seed: microgreens grow packed together.
3. Don't cover small seeds; press them in lightly. Big ones (pea, sunflower) do better soaked the night before.
4. Dark phase: cover the tray with another upside down for 2-4 days so they germinate in the dark and moist.
5. Into the light: once they sprout, uncover and give them plenty of light.

Light, water and temperature

• Light: bright indirect light by a window or a grow light. With low light they come out leggy and pale.
• Water: mist the surface 1-2 times a day to keep it moist, or water from below so you don't flatten the seedlings.
• Temperature: 65-72 °F is ideal for fast germination.

Harvest

Harvest when the cotyledons are open and you see the first true leaves, usually at 7-14 days:

• Cut with clean scissors just above the soil.
• Harvest the whole tray at once; most won't regrow.
• Eat them fresh to make the most of the flavor and nutrients.
• For a continuous harvest, sow a fresh tray every few days.

Why grow them at home?

Although you eat them in small amounts, microgreens pack a lot of flavor into very little space and add a fresh, eye-catching touch to any dish. Growing them at home gives you freshly cut leaves with no shipping or packaging, at minimal cost from a single packet of seeds. And since they grow so fast and don't need direct sun, they're a fun activity for getting started with growing or for doing with kids.

How to use them in the kitchen

Microgreens are eaten raw, to keep their flavor and texture. Add them at the end, just before serving:

• On salads, toast, purées and soups.
• As a finishing touch on sandwiches, tacos or eggs.
• In green smoothies, alongside other greens.

Avoid cooking them: heat wilts them and they lose some of their freshness. Store them in the fridge, dry and in a closed container, and eat them within a few days.

Common problems

• White fuzzy mold at the base: usually too much moisture and too little air. Don't mistake it for the white root hairs (which are normal); improve airflow and water from below.
• Leggy seedlings: not enough light.
• Seedlings collapsing: could be damping off from overwatering.

Hooked on fast greens? Take the next step with arugula in pots, just as easy but harvested several times over. And if something goes wrong, upload a photo to the AI diagnosis.