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How to Grow Microgreens at Home: A Beginner's Guide

variety of microgreens in trays
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Varavin88
Plant Type
Vegetable
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Full Sun

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Planting to Harvesting in Just a Few Weeks

Catherine Boeckmann
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Learn how to grow microgreens easily at home with our step-by-step beginner’s guide. We also share the best types of microgreens for beginners—just a few weeks from seed to harvest! Microgreens are fun to grow, adding flavor and exceptionally high nutrients to any meal.

What are Microgreens?

Microgreens are ordinary vegetables that are simply harvested when they are young seedlings. True to their name, they’re harvested when “micro” or about 2 inches tall—as soon as the first leaves (called cotyledons) appear. 

Common microgreens include salads, herbs (basil, parsley, chives, cilantro), beet greens, radish greens, turnip greens, kale, arugula, chard, peas, watercress, and bok choy.

How Long Does it Take to Grow Microgreens?

Most microgreens germinate in 2 to 3 days. They can be harvested in 1 to 2 weeks! 

Most often, microgreens are grown at home on a sunny kitchen windowsill. They’re delicate and grow quickly, so it’s not worth exposing these tiny babies to the elements of outdoor weather. 

Note: Microgreens are different than bean sprouts. Sprouts are harvested earlier before true leaves have begun to emerge. They’re often grown without soil. Not sure which one to grow? Our gardeners tested microgreens versus sprouts!

Why Grow Microgreens at Home?

It’s amazing to consider how much grocery stores and restaurants can charge for “trendy” microgreens. Yet, even kids can grow these tiny greens at home. No green thumb required. Easier than any houseplant.

Do you lack space for a garden? Microgreens grow in small seed flats on a windowsill. With little effort, you can enjoy the stress-free benefits of gardening.

Their high nutritional value can’t be understated. They are packed with vitamin C, vitamin K, vitamin E, and antioxidants. What an easy way to get your 2½ cup-equivalents of vegetables each day! 

It’s easy to use! Sprinkle it on soups, salads, smoothies, and sandwiches for added crunch.

growing microgreens in trays
Growing a variety of microgreens in trays. Credit: Varavin88

What You Need to Grow Microgreens at Home

If simply growing in the home for your family, microgreens do not require typical gardening equipment.

  1. Seeds
  2. A flat growing tray or seed tray. You could also recycle any type of shallow container without growing holes.
  3. Potting soil (not garden soil). Peat-based mixes from the garden nursery are popular, but there are also peat alternatives, including coconut coir. We personally love the growing mats; they combat mold and fungal growth as your microgreens sprout.
  4. Place trays on a sunny windowsill, balcony, or small porch; if you wish to grow year-round, it’s worth investing in some energy-efficient LED grow lights. 
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Planting

Prepare the growing containers.

  1. Fill the trays with a couple of cups of water. Then add all-purpose potting soil within half an inch from the top of the tray. (Even better, just use a growing mat.) 
  2. Tamp it all down with something flat-bottomed, such as a wood block. 
  3. Broadcast sow your seeds, crisscrossing back and forth across the surface of the potting mix. Try to avoid any clumps and avoid burying the seeds. 
  4. Then, tamp the seeds gently down so they are in good contact with the potting mix. 
  5. Water your seeds by spraying them gently with a spray or mister.
  6. Place the seeds in a warm, dark place to germinate for 2 to 3 days (warmer than 60 degrees)
  7. Apply gentle pressure to the seeds by stacking the trays two or three deep, then place an empty tray on top and weigh it down. This encourages thicker stems and stronger growth.

Growing

  1. As soon as seeds germinate, transfer seed flats to a well-lit area, like a windowsill that gets indirect sunlight or grow lights. The more light, the faster they grow.
  2. Leave grow lights on for between 12 and 16 hours a day. Put the lights on a timer, or alternatively, just switch them on when you get up and off when you go to bed.
  3. Check the moisture of the potting mix daily. If necessary, mist with fresh water, but don’t over water as this can lead to mold growth.
  4. To limit the contact between water and the greens, it’s best to water the trays from the bottom. 

See this video demonstration on how to grow microgreens, from sowing to harvest.

Types

While microgreens are easy to grow and super-quick, some seeds are better for beginners. If you’re just getting started, try radishes, mustard, greens, and kale.

Many online nurseries (such as Johnny’s Seeds) also sell “microgreen mixes” with various microgreen veggies, such as beet greens, kale, mustards, radishes, arugula, cabbage, and pac choi, as well as herbs.

None of these microgreen seeds require any special treatment such as soaking, etc.

Harvesting

Harvest your microgreens when they’re about one to three inches tall and have produced their first adult leaves. Use scissors to snip them off close to the bottom of the stem.

Microgreens are best enjoyed as soon as possible, but they can be kept in plastic bags in the salad compartment of your refrigerator for up to five days. Serve them in a salad or main meal or as a garnish.

To serve, wash the microgreens with water and dry them with paper towels or a salad spinner. Harvest and serve them immediately for the freshest flavor. Enjoy!

Gardening Products

Pests/Diseases

Mold is the most common problem. It will appear as white, grey, or black fuzz and causing the Mmcrogreens to die. It’s a humidity issue that requires that you increase air circulation. Try adding fans or a dehumidifier.

Damping off is caused by a soil-borne fungi. Avoid overcrowding seed in a tray. Be sure to sow evenly.
 

Cooking Notes

Microgreens can be used as a salad green or as a side dish, similar to kale or spinach.

Sprinkle on sandwiches or avocado toast.Mix into smoothies or juices. Add stir-fries, pasta dishes, veggie bowls, omelets, or any dish for added crunch and nutrition.

microgreens on sandwiches
Microgreens add crunch and nutrition to sandwiches and toastes. Credit: Varavin88
Vegetables
About The Author

Catherine Boeckmann

Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprising that she and The Old Farmer’s Almanac found each other. She leads digital content for the Almanac website, and is also a certified master gardener in the state of Indiana. Read More from Catherine Boeckmann

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