Microgreens are the young seedlings of edible vegetables and herbs, typically harvested just after the cotyledon leaves have fully developed. These small plants are prized for their concentrated nutrients and intense flavors, offering a quick harvest usually within one to three weeks. Many people wonder if these tiny greens will produce a second crop after being cut, hoping to maximize their yield from a single planting. The answer is nuanced, depending heavily on where the plant is cut and the specific species being grown.
The Critical Role of Harvest Location
Plants grow from specialized tissues called meristems, and the primary growing point, known as the apical meristem, is located at the very top of the stem. If this apical meristem is removed during harvest, the plant cannot continue its upward growth and generally dies. Microgreens are often harvested very low, near the soil line, which inevitably removes this growth point.
Cutting too low also removes the cotyledons, which are the plant’s initial seed leaves that are crucial for early energy production through photosynthesis. Removing the cotyledons and the apical meristem leaves the plant with insufficient energy and no mechanism for producing new growth. For a microgreen to have any chance of regrowing, the cut must be made significantly higher on the stem, leaving at least the cotyledons intact.
Leaving a portion of the stem with a node or auxiliary bud can allow the plant to sprout a new shoot from a secondary growth point. This higher cutting technique means a smaller initial harvest and may not be economically efficient for commercial growers. Even with a high cut, the subsequent regrowth is often weaker, less flavorful, and more susceptible to mold or contamination.
Species Viable for Regrowth
While most microgreens are considered single-harvest crops, a few varieties possess the biological traits necessary for potential regrowth. Microgreens grown from larger seeds, such as peas, tend to have a better chance because the seed stores a greater reserve of energy. Pea shoots are the most common exception, often successfully regrowing if the cut is made above the first set of leaves or node.
Other varieties that occasionally show limited regrowth potential include wheatgrass and certain herbs like basil and coriander. This is especially true if they are allowed to grow slightly past the typical microgreen stage, utilizing energy stored in their remaining stems or roots to sprout again.
Conversely, most microgreens, including fast-growing types like radish, broccoli, amaranth, and sunflower, are strictly single-harvest. These species generally lack the robust auxiliary buds or energy reserves needed to recover after the main stem is cut. For these varieties, removing the upper portion of the plant completely terminates its life cycle.
Strategies for Continuous Supply
Since relying on regrowth is often unreliable and results in a lower-quality second yield, the superior method for a consistent supply is successive sowing. This technique involves staggering the planting of seeds over a period of time instead of sowing an entire batch at once. By planting small quantities every few days, a grower can ensure a steady, continuous harvest.
A practical schedule might involve sowing a new tray of seeds every three to seven days, depending on the variety’s maturation rate. For instance, as one tray reaches its harvest peak, the next tray is halfway grown, and a third tray is just beginning to germinate. This rotation eliminates the need to wait for slow or unreliable regrowth, ensuring fresh microgreens are always available.