A microgreen is a young edible plant harvested after the cotyledons have expanded and just as the first true leaves begin to appear, typically seven to twenty-one days after planting. Microgreens are grown in shallow trays with a thin layer of growing medium and are cut at the stem just above the soil line.
Microgreens occupy a specific stage in a plant’s life cycle, between sprouts (harvested before cotyledon expansion, eaten whole including the root) and baby greens (harvested after several true leaves have developed). This intermediate stage produces a plant that concentrates flavor compounds, pigments, and nutrients in a small, tender form. Common microgreen varieties include sunflower, radish, broccoli, pea shoots, cilantro, and basil, each with a distinct flavor profile that is often more intense than the mature plant.
Growing microgreens at home requires a tray, growing medium, seeds, light, and consistent moisture. Seeds are spread densely across the medium’s surface — much more densely than garden planting — because the goal is to harvest young rather than grow to maturity. After an initial blackout period under a weighted cover (which encourages stem elongation and even germination), the tray is exposed to light for several days until the cotyledons green up and the stems reach a cuttable height. Harvest involves cutting the stems with scissors or a sharp knife. Unlike sprouts, microgreens are not eaten with their roots, which reduces some food-safety risks but means the yield per seed is lower.