How to Grow Microgreens: Fresh Greens in Weeks

Go from Seed to Harvest in Just a Few Weeks

Microgreens are the perfect crop for gardeners who want quick, nutritious results with minimal space. These tiny, flavor-packed seedlings of vegetables and herbs can be grown indoors year-round on a sunny windowsill or under grow lights. In as little as 7 to 21 days, you can harvest a vibrant mix of greens to elevate salads, sandwiches, and garnishes.

Choosing Seeds

Almost any edible plant can be grown as a microgreen. Popular choices include radish, mustard, kale, arugula, broccoli, basil, cilantro, and sunflower. For beginners, a pre-mixed microgreen blend offers a balanced variety of flavors and textures. Use seeds specifically labeled for microgreens or sprouting to ensure they haven't been treated with fungicides.

Setting Up Your Growing Tray

Use a shallow tray with drainage holes. Fill it with 1 to 2 inches of moistened seed-starting mix or a soilless medium like coconut coir. Scatter seeds densely but evenly across the surface—about 10 to 12 seeds per square inch for small seeds, fewer for larger ones like sunflower. Gently press seeds into the medium and mist with water. Cover the tray with a clear dome or plastic wrap to retain humidity until germination.

Light and Water

Once seeds sprout (usually within 2–5 days), remove the cover and place the tray in bright light. A south-facing window works, but grow lights (12–16 hours daily) produce stockier, more uniform growth. Water from the bottom by placing the tray in a shallow basin of water, allowing the medium to wick moisture up. Keep the medium consistently moist but not soggy.

Harvesting

Harvest when the first true leaves appear, typically 7–21 days after sowing. Use clean scissors to snip stems just above the soil line. Rinse gently, pat dry, and use immediately for peak flavor and nutrition. Microgreens don't regrow after cutting, so start a new tray every week for a continuous supply.