Microgreens are young vegetable greens harvested just after the cotyledon leaves have developed. They are known for their high nutrient content and variety of flavors, colors, and textures. Microgreens can include a variety of edible young greens from different vegetables and herbs like radish, beet, kale, mustard, arugula, basil, and many more.
Microgreens can be grown indoors or outdoors in a shallow tray with good quality, fine-textured, seed-starting potting mix. They require consistent moisture, good air circulation, and plenty of light. If grown indoors, a sunny windowsill or a grow light can provide sufficient light.
Sow seeds densely on the surface of the soil and press gently into the soil. Do not cover the seeds with soil, but spray them lightly with water to moisten. Keep the soil consistently moist, using a spray bottle to water gently and avoid disturbing the seeds.
Maintain a temperature of around 65-75°F (18-24°C) for optimal growth. Ensure good air circulation to prevent mold and fungal diseases. If using a grow light, position it a few inches above the plants and keep it on for 12-16 hours a day.
Microgreens are ready to harvest when they have developed their first true leaves, usually about 1-3 inches tall, typically 7-14 days after germination. Use clean scissors to cut the greens just above the soil level.
Storage and Preservation
Microgreens are best consumed fresh but can be stored in the refrigerator for a few days. Gently wash and dry them, then store in a container lined with a paper towel. Avoid freezing or heating as it can damage their delicate structure and flavor.