Grow Microgreens Indoors: A Beginner's Guide to Fresh Greens in Small Spaces

It's April, and green is springing up everywhere—except at home. Maybe you live in a townhouse with a postage-stamp yard, or spend half your paycheck on a micro-apartment. Don't give up your green dreams. If you live in a micro-apartment, grow a microgarden—full of tasty, adorable microgreens.

Microgreens, those petite plants chefs use to garnish plates, are an easy but rewarding project. They grow as well indoors as out, needing little light or space. Even serial plant-killers can succeed: they're with you only a few weeks, so they're forgiving. A little planning, a little TLC, and you're good to go.

Plan Your Plants

Buy seeds. Hundreds of varieties exist; favorites include arugula, purslane, radish, amaranth, mustard, and spreen. Pick a location: microgreens love 77-86°F, so choose a warm spot—near a large window if possible. No bright window? Make a tanning booth with full-spectrum artificial lights. Start a logbook to track light, temperature, and water; your next crop will thank you.

Sow Your Seeds

Choose a pot—flat tray, old plastic container, anything at least 2 inches deep—and fill with potting soil. Sprinkle seeds evenly, giving each variety its own section. Cover with a light dusting of soil.

Let Your Garden Grow

Keep soil moist but not wet. If leaves wilt, water; if they yellow without wilting, water less. Too little sun? Add artificial lights. Too much? Provide shade—burlap works great.

Harvest Time

Microgreens are ready in a couple weeks (arugula) to over a month (holy basil). Harvest after they unfurl their first "true leaves"—the set after the generic seedling leaves. Gently pick whole plants, including roots, to give others room.