Growing microgreens at home is a simple and rewarding way to add fresh nutrition to your meals. This quick step-by-step guide will show you how to grow microgreens at home with minimal fuss and cost. You don’t need a green thumb or a big garden—just a small space, a few basic supplies, and about ten minutes a day. In as little as one to three weeks, you’ll be harvesting your own vibrant, flavorful greens.
Microgreens are the young seedlings of vegetables and herbs, harvested just after their first true leaves develop. They pack a concentrated punch of flavor and are often more nutrient-dense than their mature counterparts. Best of all, you can grow them year-round on a sunny windowsill or under simple lights.
How to Grow Microgreens at Home
This main process is straightforward and works for most popular varieties like radish, broccoli, sunflower, pea shoots, and kale. Once you learn the basics, you can experiment with all sorts of seeds.
What You’ll Need to Get Started
You can buy specialized kits, but it’s easy and cheaper to assemble your own supplies. Here’s the essential list:
* Seeds: Buy seeds labeled for microgreens or sprouting. Regular garden seeds can work, but ensure they are untreated. Start with something easy like radish or broccoli.
Containers: Any shallow tray with drainage holes will do. You can use recycled plastic clamshell containers (poke holes in the bottom), seedling flats, or even takeout containers. You’ll also need one or two trays without holes to act as a watering drip tray.
* Growing Medium: A simple, sterile potting mix or seed-starting mix is perfect. You can also use specialized microgreen mats (like hemp or coconut coir) for less mess.
* Light: A bright, south-facing window can work. For faster, sturdier growth, a simple LED shop light or grow light placed a few inches above the tray is ideal.
* Water: A clean spray bottle is crucial for the first few days. Later, you can water from the bottom.
* Optional: A small fan for air circulation (prevents mold) and a sharp knife or scissors for harvesting.
Step-by-Step Planting Instructions
Follow these numbered steps for your first successful crop.
1. Prepare Your Container. Fill your tray (the one with drainage holes) with about 1-1.5 inches of pre-moistened potting mix. Level it gently but don’t compress it tightly. The soil should be damp like a wrung-out sponge, not soggy.
2. Sow Your Seeds Evenly. Scatter your seeds thickly and evenly across the soil surface. For small seeds like broccoli, aim for about 10-12 seeds per square inch. Larger seeds like sunflower or peas can be placed side-by-side. You want a dense carpet but not a towering pile where seeds stack on top of each other.
3. Press and Cover (The Blackout Phase). After sowing, lightly press the seeds into the soil with your hand or a small piece of cardboard. Then, you need to cover them. This mimics being buried in soil and encourages strong root growth and a sturdy stem. You can use your second tray (without holes) placed upside down, or a simple moist paper towel. Some people use a light layer of vermiculite or more soil.
4. Water and Wait. Mist the covered seeds generously with your spray bottle. Place the whole setup in a warm spot away from direct light. Check daily. Lift the cover and mist if the surface looks dry. Your seeds will germinate in the dark over the next 2-5 days, depending on the type.
Growing and Caring for Your Microgreens
Once you see a forest of tiny stems pushing up the cover, it’s time for the next phase.
* Uncover and Give Light. Remove the cover tray or paper towel. Immediately move your tray to your light source. If using a grow light, position it just 2-4 inches above the seedlings.
Water from the Bottom. Now, stop misting from the top! Top watering can promote mold. Instead, pour water into the solid bottom tray and let the planting tray soak it up from the holes. Do this daily or whenever the soil feels light. Empty any excess water after 30 minutes so the roots don’t sit in water.
* Ensure Good Air Flow. If your room is still, run a small oscillating fan nearby on low. This strengthens the stems and significantly reduces the risk of fungal issues. It’s one of the best tips for healthy greens.
How and When to Harvest
Your microgreens are ready usually 7-14 days after sowing, when they are 1-3 inches tall and have developed their first set of “true leaves.” These are the second set of leaves that appear, and they look different than the initial rounded “seed leaves.”
To harvest, take a sharp, clean pair of scissors or a knife and cut the stems just above the soil line. Harvest only what you need right then, as they are best eaten fresh. Give them a quick rinse in cool water and pat dry before enjoying.
You can store leftover harvested microgreens in a sealed container in the fridge for a few days, but flavor and nutrition peak at harvest.
Common Problems and Simple Solutions
Even with the best care, you might encounter a hiccup or two. Here’s how to handle common issues.
Mold or Fungus
This appears as white, fuzzy patches on the soil or seeds, not the stem. It’s often caused by too much moisture, poor air circulation, or old seeds.
* Solution: Increase air flow with a fan. Water less, and always from the bottom. Ensure your seeds are fresh and sown at the proper density. If mold appears early, you can sometimes spray lightly with a diluted hydrogen peroxide solution (1 part 3% peroxide to 9 parts water).
Leggy, Thin Seedlings
If your greens are tall, pale, and falling over, they are reaching desperately for light.
* Solution: Get your light source closer. Lights should be just a couple inches above the canopy. If using a window, choose the brightest one and rotate the tray daily.
Slow or Poor Germination
If seeds don’t sprout well, it could be the seed quality, temperature, or moisture.
* Solution: Always use fresh, high-quality seeds. Most microgreens germinate best in a warm environment (65-75°F). Keep the medium consistently moist (not wet) during the blackout phase.
Choosing the Best Seeds for Beginners
Some microgreens are practically foolproof and give you a quick win. Here are my top picks for your first tries:
* Radish: Incredibly fast (harvest in 6-10 days), spicy flavor, very forgiving.
* Sunflower: Needs a bit more soaking before planting, but produces crunchy, nutty shoots. Hulled seeds are easier.
* Broccoli: Mild flavor, packed with nutrients, and grows very uniformly.
* Pea Shoots: Sweet and crunchy. Soak peas for 8-12 hours before planting for best results.
* Arugula: Peppery taste, grows quickly, and adds a great kick to salads.
FAQ: Your Microgreen Questions Answered
Can I use regular garden soil?
It’s not recommended. Garden soil can be too heavy, may contain weed seeds, and can harbor pathogens. A sterile, lightweight potting mix is safer and gives better results for indoor growing.
Do I need fertilizer?
No. Microgreens get all the nutrition they need from the seed and the growing medium. Their growing cycle is too short to require additional feeding.
Can I regrow microgreens after cutting?
Generally, no. Most varieties are one-time harvests because they lack the energy reserves to regrow. Pea shoots might give you a second, smaller harvest if cut high, but it’s usually best to start a new tray.
What’s the difference between sprouts and microgreens?
Sprouts are germinated seeds eaten root, seed, and stem, grown only in water. Microgreens are grown in soil or a medium, cut above the soil, and include only the stem and leaves. Microgreens are often considered to have a lower risk of bacterial contamination and a more diverse flavor.
How do I clean my trays between plantings?
This is important! Remove all used soil and roots. Wash trays thoroughly with warm, soapy water. A quick rinse with a vinegar solution or dilute bleach can help disinfect them and prevent disease carryover.
Growing your own microgreens is a satisfying cycle. In just days, you go from tiny seeds to a lush, green carpet ready to boost your sandwiches, salads, soups, and smoothies. The process is simple, the cost is low, and the reward of homegrown food on your plate is immense. Start with one tray this week, and you’ll soon find yourself with a constant rotation of fresh greens at your fingertips.