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Aimee Diehl writes from her home in rural Cornwall, VT, where she lives with her husband, two daughters, and a dog.
Check the menu of a fine restaurant or the produce section of a specialty grocery store, and you're likely to spy microgreens: tiny, delicate greens that add color, texture and flavor to a variety of foods as a garnish or ingredient.
Big on nutrition and flavor, microgreens can be expensive to purchase. But they can also be grown cost-effectively at home, in a tiny space and with simple supplies. If you have a sunny windowsill, a shallow container, some potting mix and suitable seeds, you've got all the essentials for growing your own microgreens. This is a great crop for urban gardeners who are limited to a windowsill, balcony or fire escape.
Also known as "vegetable confetti," microgreens are sometimes confused with sprouts — germinated seeds that are eaten root, seed and shoot. Microgreens, however, include a variety of edible immature greens, harvested with scissors less than a month after germination, when the plants are up to 2 inches tall. The stem, cotyledons (or seed leaves) and first set of true leaves are all edible.
Salad greens, leafy vegetables, herbs and even edible flowers can be grown as microgreens, though some varieties are better suited than others. Beginners often start by growing one type of seed, such as broccoli, cauliflower, cabbage, mustard, chia, sunflower or buckwheat — among the easiest-to-grow varieties of microgreens — in a single container. (You can easily grow different seeds in several containers, and mix your microgreens after harvesting.)
You can also find seeds for salad mixes and specially selected microgreen mixes that combine greens with similar growth rates, compatible flavors and beautiful coloring including reds, purples and greens. Since they were created with grower success in mind, they're also a good choice for beginners.
If your climate is suitable, microgreens can be also be grown outdoors in the garden, under shade. Like all fragile seedlings, you'll need to protect them from weather extremes and drying winds, not to mention hungry garden pests.
Start with a warm, sunny windowsill (direct sunlight from a south-facing window is ideal) and a small, clean container. Plastic take-out dishes and disposable pie plates work well, as do clear fruit or salad boxes. If your chosen container doesn't have built-in drainage, poke a few drainage holes in the bottom. Then, prepare to plant:
Microgreens need about four hours daily of direct sunlight to thrive. In winter months, some may need even more. Leggy, pale greens are a sign of not enough sunlight. Light needs can also be satisfied with a grow light.
Depending upon the type of seeds you've selected, your microgreens will be ready to harvest about two to three weeks after planting. Look for the first set of "true leaves" as a sign of readiness. Then grab your scissors and snip the greens just above the soil line.
To serve, wash the microgreens with water and dry with paper towels or a salad spinner. Harvest and serve them immediately for the freshest flavor, and add to soups, salads, sandwiches or main dishes. Store remaining cut microgreens in a plastic bag in your refrigerator.
Last updated: 2/28/19
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