What if you could plant a garden today and be eating from it next week, even in the middle of winter? That's the magic of microgreens. With a shallow tray, some soil and a sunny window, you can grow fresh, flavorful greens on your kitchen counter in about 10 days. In this guide, you'll learn what microgreens are, what you need, and exactly how to grow your first tray.
What are microgreens?
Microgreens aren't a special kind of plant. They're ordinary vegetables and herbs, like radish, kale and arugula, harvested as young seedlings when they're about 2 to 3 inches tall. At that stage, they pack a lot of flavor into a tiny bite, and they add color and crunch to just about anything.
They're different from sprouts, which are grown in water and eaten roots and all. Microgreens grow in soil and are snipped above the soil line.
Here in Minnesota, zone 5a, the outdoor garden is frozen solid by December, and a tray of microgreens on the counter is a great way to keep something fresh and green growing.
What do you need to grow microgreens?
- Seeds: Regular vegetable seeds work fine. Radishes, leafy greens and many herbs are great choices.
- A container: A shallow tray, a pie tin or a takeout container with a few drainage holes poked in the bottom.
- Soil: About an inch of seed-starting or potting mix.
- Light: A bright, sunny window or a simple grow light.
- A spray bottle: For gentle watering.
Want it all in one box? Our Winter Wonderland Microgreens Kit has everything to get started.
How to grow microgreens, step by step
- Fill the tray. Add about an inch of moist soil and press it gently flat.
- Sow thickly. Scatter seeds evenly across the surface so they're close but not piled on top of each other. You want a dense carpet of greens.
- Press and mist. Gently press seeds into the soil and mist well. You don't need to cover most seeds with soil.
- Keep them dark for a few days. Cover the tray with a lid, another tray or a piece of cardboard for about 2 to 4 days. This keeps seeds moist and encourages even sprouting.
- Bring them into the light. Once most seeds have sprouted, remove the cover and set the tray in bright light. Pale sprouts turn green within a day.
- Water from below. Pour a little water into a second tray underneath, or mist daily. Keep soil moist, but not soggy.
When are microgreens ready to harvest?
Most microgreens are ready in about 7 to 14 days, once they're 2 to 3 inches tall and their first leaves (called cotyledons) have opened. Snip them just above the soil with clean kitchen scissors, rinse and enjoy. They keep about a week in the fridge in a container lined with a paper towel.
Best seeds for microgreens
- Cherry Belle Radish (about 8 to 12 days): the fastest and easiest, with a spicy crunch and pretty pink stems.
- Arugula (about 10 to 14 days): an extra-peppery kick that's great on pizza and sandwiches.
- Red Russian Kale (about 10 to 14 days): mild and slightly sweet, with purple-tinged stems.
Troubleshooting tips
- Mold: Fuzzy white growth usually means too much water or too little airflow. Water less and run a small fan nearby. (Fine, white root hairs near the base are normal.)
- Leggy, pale greens: They need more light. Move them to a brighter window or lower your grow light.
- Patchy sprouting: Sow a little more evenly next time, and keep the tray covered until most seeds are up.
Start your counter garden today
Microgreens are one of the quickest, most rewarding ways to grow food, and they're perfect for winter. Toss them on salads, tacos, eggs or avocado toast. Our seeds are non-GMO and USA grown, and I pack every packet myself here in Minnesota.
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