Microgreens are edible vegetables in miniature form. Because of their fast growth, they’re a concentrated source of nutrients, packed with beneficial enzymes. Microgreens are simple to grow on your own and indoors—you can have a year-round source of veggies right on your kitchen counter!
The most common vegetables grown as microgreens are lettuce, kale, spinach, radish, beet, cabbage, sunflower, broccoli, green peas, and amaranth. These ones taste the best, and they're very pretty to look at while growing inside your home. These supplies are all you need:
- A shallow tray, approximately 2” deep
- Potting soil to fill the tray
- Black plastic mat to speed germination
- A sunny spot in a south-facing window or a grow light
How to Grow Microgreens
- Find a south-facing window with plenty of sunlight or install an inexpensive grow light (e.g., mounted under a kitchen cabinet).
- Place an inch of potting soil in the tray and smooth it out as evenly as possible.
- Scatter seeds over the surface of the soil, densely and evenly.
- Sprinkle a thin layer of soil over the seeds and gently spray or mist the surface with water.
- Place the black mat over the tray to accelerate seed germination.
- Pull back the mat to mist the seeds. Do this a couple of times a day to keep the soil evenly moist.
- One or two days after germination, remove the mat and expose the sprouts to sunlight or the grow light.
In two weeks or less, your microgreens should be ready to harvest. But be patient—the time may vary slightly, depending on your light source and the type of greens you’re growing. Cut the microgreens right above the soil level with sharp shears and rinse with clean water before adding to salads. Microgreens also make a colorful, aesthetic garnish for almost any dish.
Email me if you have any questions about growing microgreens at email@example.com
Rosemary Gutierrez-Coarite, PhD, Department of Tropical Plant and Soil Science, Maui Cooperative Extension Service, UH College of Tropical Agriculture and Human Resources