Growing Microgreens at Home: A Complete Guide for Home Economics and Housekeeping

Introduction to Microgreens

Microgreens are young, tender versions of vegetables and herbs harvested just after the cotyledon leaves develop, typically 7-21 days after planting. They pack intense flavors and superior nutrition compared to mature plants, making them ideal for home kitchens. As an expert in home economics, growing microgreens fits seamlessly into efficient housekeeping, providing fresh, homegrown garnishes and salads year-round with minimal space and effort[1][2][3].

What You Need to Get Started

Gather these essentials, most of which you likely have at home or can source affordably:

Seeds: Choose varieties labeled for microgreens like radish, broccoli, sunflower, pea shoots, or chia. Larger seeds such as peas, lentils, and sunflowers benefit from pre-soaking[1][2][3].
Growing medium: Use potting soil, seed-starting mix, coconut coir, or peat moss. Fresh medium is key each time, as microgreens draw nutrients from the seed itself—no fertilizer needed[2][3].
Containers: Shallow trays (like 10x20 or repurposed pie tins, takeout trays) with drainage holes. Pair with solid-bottom trays for bottom-watering[1][2][3].
Water: Clean drinking water and optionally a spray bottle.
Light source: South-facing windowsill or grow lights on 18 hours daily.
Optional tools: Small scale for seed density, colander for soaking, fan for airflow, weights to press seeds into soil[1][2][3].

Step-by-Step Guide to Planting Microgreens

Prepare the medium: Pre-moisten coir or soil to a wrung-out sponge consistency. Fill trays to 1-2 inches deep. Bottom-water until saturated, then drain excess[1][3].
Sow seeds: Scatter densely but without overlapping—aim for close contact. For larger seeds, soak overnight first for uniform germination. Press seeds into soil with a weight like another tray[2]. Do not cover with soil.
Germinate in dark: Cover trays (stack or invert another tray) for 2-5 days to encourage stretching. Keep at 65-75°F with good airflow[3].
Introduce light: Remove cover once sprouting begins. Position under lights or sunny window. Use a fan for gentle airflow to prevent mold[1][3].
Water carefully: Bottom-water to keep soil moist but not soggy. Mist tops if needed. Monitor daily[1][2].

A key housekeeping tip: Recycle food-safe containers to minimize waste while ensuring drainage holes for healthy roots[1].

Caring for Your Microgreens

Maintain 65-75°F temperatures and 18 hours of light daily for rapid growth. Harvest when first true leaves appear by snipping stems above soil line—yields enough for salads in 1-2 weeks[3]. Rotate trays for even light exposure. Common issues include drooping leaves from overwatering; fix drooping leaves by allowing soil to dry slightly between waterings and improving airflow[1].

For indoor setups alongside houseplants, remember to fertilize citrus indoors sparingly with diluted fish emulsion if growing microgreens near citrus, but skip it for microgreens themselves[2]. Pests like aphids are rare indoors, but use an aphids natural remedy such as a neem oil spray or insecticidal soap if spotted[1].

Harvesting, Storage, and Continuous Production

Harvest by cutting just above soil—microgreens store in the fridge for 1-2 weeks in a sealed container lined with a damp cloth. Stagger plantings every 3-5 days for steady supply. Reuse trays after thorough cleaning, but refresh medium each cycle[2][4].

Pros include year-round indoor growth in small spaces like kitchen counters, yielding nutrient-dense food cheaply. Initial setup takes effort, but results are forgiving and scalable[4].

More tips in the section Garden & Houseplants Care