Microgreen Seeds

Microgreens are the very young, leafy first growth of vegetables and herbs — typically harvested seven to fourteen days after germination, when the first true leaves have just emerged. They pack remarkable flavour and concentrated nutrients into tiny stems, and can be grown year-round on a kitchen windowsill regardless of season or outdoor space.

You need a shallow tray, a thin layer of seed compost (about 2cm deep), and a sunny windowsill. Scatter seeds thickly across the surface, press them gently in, mist with water, and cover for two to three days to encourage germination. Once seedlings emerge, uncover and water from below to avoid damping off. Harvest with scissors when the first true leaves appear.

Pea shoots, broccoli, radish, and sunflower are the most forgiving starter microgreens — quick to germinate, robust, and reliably productive. Alfalfa and mustard are also reliable. Avoid the slow-growing varieties like coriander or fennel until you have a few successful crops under your belt.

Most are ready to harvest seven to fourteen days from sowing. Pea shoots can be ready in as little as a week. Slower-growing varieties like coriander and beetroot may take up to three weeks. A continuous supply is easy to maintain by sowing a fresh tray every few days — little and often beats one big sowing.