A year ago
Microgreens can be grown on a windowsill for a tasty, nutritious harvest in just one or two weeks after sowing. A tray of microgreens can feed your family for months! Microgreens are simply the micro-leaves of seedlings that usually grow to full size before harvesting. Each tiny leaf is a gold mine of vitamins, antioxidants and minerals such as iron, folic acid and potassium. They can be eaten fresh and raw; the fresher the leaves are, the more vitamins and minerals they contain.
Add an inch of peat-free compost to the bottom of your container, then spread your seeds over the top so that they don't overlap each other. Next, sprinkle soil on top of the seeds and put your container in a warm place out of direct sunlight. You'll need to water the microgreens to keep them moist, but you do not want to overwater as you risk root rot and fungus growth, so make sure they are somewhere light and airy.
How to Harvest Microgreens
When growing microgreens like lettuce, kale, mustard, pak choi, peas and swiss chard, you can start by growing the tray as microgreens. Microgreens can regrow after harvesting, and you can increase your chances of regrowing shoots if you cut them just above the lowest leaf.