When to plant
Year-round indoor crop — no seasonality. A single tray produces a harvest in 1–3 weeks. Grows on any sunny windowsill or under grow lights. Fastest-return edible gardening possible. Best beginner varieties: radish, sunflower, peas, broccoli, and mustard.
Soil & site
Use a shallow tray (1–2 inches deep) filled with a sterile, fine-textured growing medium — potting mix, coconut coir, or purpose-made microgreen mix. No outdoor bed needed. Sow seeds densely, cover with another tray for darkness until germination, then move to light.
Feeding
No fertilizer needed — seeds contain all the nutrients needed for the microgreen stage. The growing medium provides minimal nutrition; this is fine because harvest happens so early.
Common problems
Damping off (fuzzy mold from overwatering or poor air circulation — reduce moisture, improve airflow). Uneven germination (pre-soak large seeds like sunflower and peas overnight before sowing). Pests are rare indoors.
When to harvest
Most microgreens are ready 7–21 days after sowing, when the first true leaves just begin to emerge. They should be 1–3 inches tall with fully developed seed leaves. Do not wait too long — flavor and nutrition peak at this early stage. Most varieties are ready when cotyledons are fully open and colored.
How to harvest
Cut with sharp scissors just above the soil line in one clean motion. Harvest all trays at once. Harvest in the morning, rinse gently, spin dry, and refrigerate immediately. Varieties like peas and sunflowers can be cut above the first node for a second harvest.
Storage & use
Refrigerate cut microgreens in a container lined with paper towel for 5–10 days. Do not wash until ready to use. Best fresh on salads, sandwiches, and bowls. Nutritionally dense — up to 40 times more concentrated in vitamins and phytochemicals than mature plants.
Useful for growing microgreens
A few things that make this one easier — chosen for this plant, not a generic list.
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