Some crops ask for a season. Microgreens ask for about ten days. They are simply vegetable or herb seeds that you let sprout in a shallow tray and cut when the first small leaves open.
That speed makes them a fine first project if you have no balcony and only a counter. It also makes mistakes cheap. If a tray goes wrong, you start again for pennies.
This guide covers the supplies, the sowing, the daily care and the cutting. It also covers the main risk, which is mold, and how to keep your tray clean.
Why they suit a counter
A microgreen tray is shallow, usually just an inch or two of growing medium. It fits on a counter, a shelf or a table by a bright window. You do not need a lot of light the way a tomato does, because you harvest before the plants try to make roots, flowers or fruit.
Good seeds to begin with are radish, broccoli, kale, peas and sunflower. Radish sprouts in days and tastes peppery. Pea shoots are sweet and crunchy. Sunflower seeds in the shell need a short soak, so start with radish if you want the easiest path.
What you need
- A shallow tray or container about 2 inches deep, with drainage holes, and a second tray or plate underneath to catch water
- Potting mix without added fertilizer pellets, or plain seed-starting mix
- Seed packed for growing, in a small quantity
- A spray bottle
- A plate or second tray to cover the seeds for the first few days
- Clean scissors
Wash the trays with hot soapy water before each crop. Clean gear is your first defense against mold and off smells.
Grow a tray, step by step
Step by step
Grow your first tray of microgreens
0 of 8 done
What good growth looks like
Healthy seedlings stand up straight with a clear green color. Roots on the surface look like fine white fuzz, and this is often mistaken for mold. A quick test is to mist it. Root hairs vanish or stay put as fine threads. Mold looks cottony, gray or dusty, and it often smells musty.
If you see true mold, throw the tray away, wash everything, and start over with less water and more airflow. Do not rinse the mold off and eat the greens.
Common mistakes
- Too much water. Standing water is the main cause of mold and rot. Mist or bottom-water, and let the surface dry slightly between waterings.
- Sowing too thick. Crowded seed has no air movement. Cover the soil with a single layer.
- No airflow. A closed room with a damp tray invites trouble. Open a window nearby or run a small fan on low for a while.
- Cutting too late. The longer you wait the tougher and more bitter the stems.
- Reusing the mix. Compost the old mix. Do not sow into it again.
Make this today
Radish microgreen toast
10 min plus sowing
You need
- 1 thick slice of bread, toasted
- 2 tablespoons cream cheese or mashed avocado
- A small handful of microgreens, rinsed and dried
- 1 teaspoon olive oil
- Pinch of salt
- Squeeze of lemon
Method
- Step 1: Start a tray today using the steps above, since the greens need about a week.
- Step 2: When you harvest, toast the bread and spread it with the cream cheese or avocado.
- Step 3: Pile on the microgreens and drizzle with oil.
- Step 4: Finish with salt and a squeeze of lemon.
Where they fit in a week
Microgreens are a garnish, not a main dish. Tuck them into sandwiches, scatter them on soup, fold them into an omelet or pile them on warm potatoes. A small handful adds crunch and a fresh, green flavor.
Because they are quick, you can sow a new tray each week and keep a steady supply. If your plate needs help, the seasonal plates show how a little fresh green lifts a simple meal.
Keep going
Once you have the rhythm, try a herb pot with a windowsill herb garden, which gives you leaves over months rather than days. If you want to understand why this small bit of growing shifts what you cook, read why growing a little food changes how you eat. And if the counter starts to feel tight, what to grow when you have almost no space is a good next step.
Asked over the fence