Let’s be honest — we all want that lush, vitamin-packed, garden-to-table lifestyle, but sometimes you don’t want to wait 60 days for a tomato. Or maybe it’s snowing. Or you live in a tiny apartment with exactly zero garden space.
Enter: microgreens. Tiny, delicious, nutrient-dense baby plants that you can grow right on your kitchen counter. No yard, no grow lights (unless you’re fancy), and no patience required.
They’re fast. They’re cute. They make your food look like it came from a Michelin-starred chef. And once you grow your first tray, you’ll never stop.
Here’s how to make it happen — with no fluff, no gimmicks, and no $80 countertop gadget.
What Are Microgreens, Actually?
Not to be confused with sprouts (which are grown in water), microgreens are baby plants grown in soil or a medium, harvested when they have their first true leaves.
Think: kale, broccoli, radish, basil, arugula, mustard, peas — but in tiny, concentrated form. They taste like their adult versions, only more intense, tender, and flavorful. Like if their grown-up selves went through a cold press juice cleanse and emerged better.
What You’ll Need (Spoiler: You Probably Already Have It)
- Seeds – Get microgreen-specific seeds if possible. They come in bulk and haven’t been treated with chemicals.
- Shallow container – Old takeout trays, baking pans, seed-starting flats. Anything ~1–2 inches deep.
- Growing medium – Organic potting mix, coconut coir, or a microgreen mat.
- Spray bottle – For gentle watering.
- Sunny windowsill or grow light – Light is key.
- Plastic lid or second tray – To keep humidity in for the first few days.
Optional: Scissors and self-control — because watching them grow is addictive.
How to Grow Microgreens Indoors (Step-by-Step)
Step 1: Prep Your Tray
Add 1–2 inches of your growing medium to your tray. Pat it down gently so it’s flat but not compacted.
Mist the surface with water so it’s evenly moist (not soaking).
Step 2: Sow the Seeds
Sprinkle seeds evenly across the surface — no need to bury them. Go heavy. You want them densely packed, like a botanical mosh pit.
Lightly press them into the soil with a piece of cardboard or your fingers.
Step 3: Cover and Wait
Cover the tray with a second tray, cutting board, or lid to block out light. Microgreens like it dark when germinating. Think “seed sauna.”
Place in a warm spot (65–75°F is ideal). Leave covered for 2–4 days, checking once daily to make sure the soil stays moist.
Step 4: Let There Be Light
Once you see little white sprouts pushing up — take off the cover and introduce them to light.
Place the tray on a sunny windowsill (south-facing is best), or use a simple LED grow light 12–16 hours a day.
Keep misting daily so the soil stays moist but not soggy. No one likes damp, moldy roots.
Step 5: Watch the Magic
In just a few days, those pale shoots will green up, stretch out, and turn into actual baby plants. This is when the obsession sets in.
Microgreens are usually ready to harvest 7–14 days after sowing, depending on the type.
When and How to Harvest
- Look for the first set of true leaves — the second pair of leaves that emerge after the seed leaves (cotyledons).
- Use clean kitchen scissors to snip just above the soil line.
- Rinse gently and dry thoroughly on a towel or in a salad spinner.
You can store harvested microgreens in an airtight container in the fridge for 3–5 days… but let’s be real, you’re going to eat them immediately.
Best Microgreens to Start With
If you’re new, go with fast growers and bold flavors:
- Radish – Spicy, crisp, ready in 5–7 days.
- Broccoli – Mild and crunchy, packed with nutrients.
- Sunflower – Nutty, juicy, thick. A+ texture.
- Peas – Sweet and tender, great for snacking.
- Arugula – Peppery and flavorful.
Advanced growers? Try herbs like basil, cilantro, and dill. They take a bit longer, but the payoff is chef’s kiss.
Why Microgreens Are Worth It
Let’s break it down:
- Super nutrient-dense – Some have 40x the nutrients of their mature counterparts.
- Ready in a week – Instant garden gratification.
- Take up zero space – Grow them in your kitchen, bathroom, laundry room — wherever there’s light.
- No soil commitment – When you’re done, compost the leftovers and start over.
- Elevate any dish – Put ‘em on eggs, toast, soups, grain bowls, pizza, sandwiches, you name it.
You could literally survive the apocalypse with a windowsill and a bag of microgreen seeds. Just saying.
Troubleshooting (You’ll Be Fine, But Just In Case)
- Mouldy tray? Improve airflow, don’t overwater, and sanitize your trays between uses.
- Leggy greens? Not enough light. Get a grow light or move closer to the window.
- Uneven growth? Try misting more evenly and pressing your seeds in a bit better next time.
Microgreens are forgiving. Learn as you go.
Final Thoughts: Why You Should Just Do It
Microgreens are like the sourdough of indoor gardening — once you start, it becomes a whole vibe. You’ll start measuring days in sprouts, making excuses to sprinkle greens on everything, and maybe even buying a second tray “just to experiment.”
It’s easy, it’s cheap, and the payoff is huge. So go ahead. Get a tray, sprinkle some seeds, and grow your own little edible jungle.
You’ll never go back to sad store-bought herbs again.
