Microgreens are young, edible seedlings of various vegetables and herbs, harvested shortly after the first true leaves begin to emerge. They are typically grown in a growth medium and collected by cutting the stem just above the soil line, unlike sprouts where the entire germinated seed is consumed. This growth stage is brief, usually lasting between 7 and 21 days from sowing to harvest, which makes them a popular choice for year-round indoor gardening. Selecting the right microgreen variety is determined by a grower’s experience, the desired harvest time, and the intended culinary application.
Varieties Best Suited for New Growers
The easiest microgreens to grow generally require no pre-soaking and have rapid germination and maturity cycles. Radish microgreens are one of the fastest options, often ready for harvest in as little as four to nine days, and their seeds can be sown dry without soaking. They have an impressive germination rate and yield a slightly peppery flavor that adds a pleasant kick to sandwiches and salads.
Broccoli microgreens are another excellent choice for beginners. They are reliable, do not require soaking, and are ready in a similar timeframe of five to ten days. They offer a mild, slightly savory flavor that blends easily into almost any dish. Both Radish and Broccoli are robust and less prone to mold issues, which provides a higher success rate for first-time growers.
Pea shoots are also highly recommended for their substantial yield and sweet flavor, though they are slightly slower with a harvest window of 9 to 14 days. Their larger seeds require pre-soaking for 8 to 12 hours before planting to ensure uniform germination. The resulting greens are crunchy and sweet, making them a popular choice for eating raw or adding bulk to fresh bowls.
Choosing Microgreens Based on Flavor Profile
When focusing on culinary potential, the selection of microgreens shifts from ease of growth to flavor. For a mild and sweet profile, sunflower microgreens are a favorite, offering a nutty, slightly toasty flavor and a crunchy texture. They pair well with creamy textures like avocado, scrambled eggs, or soft cheeses. Corn shoots, when grown in the dark, develop a striking golden color and an intense, candy-like sweetness, often used as a delicate garnish for desserts or seafood.
When a bolder taste is desired, the spicy and pungent category offers strong options like Arugula and Mustard microgreens. Arugula delivers a sharp, peppery, and zesty flavor that can cut through the richness of savory dishes like pasta or pizza. Mustard microgreens, particularly varieties like Wasabi Mustard, provide a rapid, pungent heat, excellent for pairing with roasted meats or bold-flavored sandwiches.
Earthy and savory microgreens include Amaranth and Beet varieties. Amaranth microgreens are visually stunning with their magenta stems and subtle, earthy-sweet flavor, often compared to spinach. Beet microgreens, specifically the Bull’s Blood variety, are prized for their vivid red stems and an earthy taste reminiscent of mature beets. They are typically used to add vibrant color and mild flavor to salads and garnishes.
Slower Growing and Specialty Microgreens
Some microgreens require a longer cultivation period or additional attention, making them better suited for intermediate growers. Cilantro is a more challenging microgreen due to its longer crop cycle, typically needing 15 to 25 days before reaching a harvestable size. The seeds benefit from being split and require cooler temperatures for optimal germination, which helps manage their stubborn seed hulls.
Swiss Chard and Beet microgreens offer unique colors and flavors but are notorious for hard seed husks that often stick to the cotyledons. To mitigate this issue, growers must cover the seeds with a thin layer of growing medium and apply weight during germination to force the hulls off as the seedlings push through the soil. These varieties also take longer to mature, with harvest times extending up to 20 days, depending on the variety and growing conditions.