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Microgreens are a diverse group of young, edible plants harvested at the fully expanded cotyledon or first true leaf stage. Both the leaves and stems are consumed, offering a flavorful and nutrient-rich addition to meals. Typically grown from vegetable and herb seeds, microgreens can be used in various dishes, from salads and sandwiches to pizzas, providing an extra burst of color, texture, and nutrients. They can be substituted anywhere traditional greens are used.
A soil-less media is recommended, microgreens do not require fertilization so be sure that the media has no added nutrients. Sub-irrigation is recommended for microgreen trays as this keeps the leaves and stems dry.
As there are many crops to choose from when cultivating microgreens, temperature varies a bit. However, ideal temperatures for germination are a range of 60-70oF for air and soil.
Microgreens are commonly grown in 1020 greenhouse trays or 10- to 20-row seedling trays. Before sowing, pre-moisten the growing medium—it should be damp enough that a gentle squeeze releases a small amount of water. Fill the trays evenly with 1–4 inches of media.
The overall goal is to produce the maximum number of seedlings possible per tray. To achieve this sow seeds thickly by broadcasting it evenly over the tray. Plants being harvested at the cotyledon stage may be planted denser than those being harvested at the first true leaf stage.
When plants reach a height of 2 – 3 inches cut the microgreens at the soil line. Most microgreens will be ready for harvest in about 10 days post-emergence. Take care to not get media in with the microgreens when harvesting as it can be difficult to remove. Post-harvest life is short but can be extended by not washing, however, be sure to explicitly state to customers that they should be washed. Storing microgreens at 41oF can increase post-harvest life by 10 days.
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