Indoor edible gardening has surged in popularity—and for good reason. As grocery prices rise and access to fresh, perishable greens becomes more limited, many home gardeners are discovering that microgreens offer a simple, affordable, and nutrient-dense solution.

Whether you live in an apartment, lack outdoor garden space, or believe you don’t have a “green thumb,” microgreens provide a rewarding entry point into growing your own food. These tiny greens are fast-growing, easy to manage, and packed with flavor and nutrition—often delivering up to five times more vitamins than their mature vegetable counterparts, according to USDA research.

This guide will dispel common misconceptions, explain the difference between microgreens and sprouts, and walk you through everything you need to grow microgreens successfully at home. Shop our collection.

All plants begin their lives as seeds. Think of a seed as a tiny plant embryo, protected by a seed coat and fueled by stored nutrients called the endosperm. Once conditions are right, that embryo awakens and begins to grow.

Microgreens are harvested during the cotyledon stage, when the first leaves emerge from the seed. These young plants are typically harvested one to three weeks after planting, making them one of the fastest edible crops you can grow indoors.

Unlike sprouts, microgreens are grown in soil or a growing medium, require light, and develop leaves and stems that are harvested above the soil line.

Despite popular belief, microgreens and sprouts are not the same thing. While both are young plants, they differ significantly in how they’re grown, harvested, and used.

Sprouts are germinated seeds, often grown entirely in water. Using the nutrients stored within the seed, the embryo produces a stem and root—think of mung bean or alfalfa sprouts.

Sprouts:

• Grow quickly (4–6 days)
• Require little to no light
• Are rinsed frequently to prevent mold
• Are eaten whole, including the seed

Sprouts are crunchy, mild in flavor, and commonly used for texture rather than visual appeal.

Sprouting requires warm, humid conditions—an environment where bacteria can thrive. According to FoodSafety.gov, there have been multiple food borne illness outbreaks associated with raw sprouts. Cooking sprouts can reduce this risk, especially for vulnerable populations.

Microgreens are grown in soil or a growing medium, which supplies nutrients as the plant develops. Because they photosynthesize, they require bright light and good air circulation.

Key differences between microgreens and sprouts include:

• Microgreens grow in soil; sprouts grow in water
• Microgreens require light; sprouts do not
• Microgreens are harvested above the soil line
• Microgreens take 1–3 weeks to grow
• Microgreens are more flavorful and visually appealing

In addition to taste, studies show microgreens are often more nutritionally concentrated than mature vegetables, depending on the variety.

Microgreens are ideal for indoor gardening, especially in winter months or limited spaces.

• Nutrient-dense greens year-round
• Minimal space requirements
• Fast harvest cycles
• Low cost
• Stress-relieving and rewarding

You can grow microgreens on a kitchen counter, windowsill, or under simple LED grow lights—no backyard required.

Microgreen production doesn’t require specialized equipment. Many items can be found at home or purchased inexpensively.

Basic Supplies

• Microgreen seeds
• Shallow trays or containers with drainage
• Growing medium (seed-starting mix, coconut coir, or mats)
• Spray bottle
• Drinking water
• Measuring cups or a small kitchen scale
• Scissors or a sharp knife
  

Recommended growing medium:
Peat-based seed-starting mixes or coconut coir hold moisture well and provide consistent results. Chalet recommends Espoma Seed Starting Mix or Chalet Potting Soil (16-qt).

Step 1: Measure Your Seeds

Different microgreens require different seed densities. Always follow seed packet recommendations. Use a kitchen scale or measuring spoons for accuracy.

Step 2: Prepare Your Trays

• Use shallow containers with drainage holes
• Add approximately 1 inch of moistened growing medium
• Place trays on a waterproof surface

Step 3: Seed Evenly

Scatter seeds evenly across the surface. Most microgreen seeds do not need to be covered with soil. Light misting is sufficient.

Some larger seeds (peas, sunflowers) benefit from soaking for 8–12 hours prior to planting.

Step 4: Germination & Growth

• Cover trays to block light for initial germination
• Keep moist but not soggy
• Once sprouts appear, remove cover and expose to bright light
• Water from the bottom to prevent mold
• Ensure good air circulation

Step 5: Harvest

Microgreens are ready when they reach 2 inches tall and cotyledons are fully expanded.

• Harvest using clean scissors
• Rinse gently before use
• Store unwashed greens in the refrigerator for up to 5 days
• Compost used growing medium if organic

Popular and beginner-friendly varieties include:

• Sunflower – nutty, protein-rich
• Pea shoots – sweet and crunchy
• Radish – spicy and colorful
• Broccoli – mild with antioxidant benefits
• Mustard – bold and peppery
• Beet – sweet with vibrant stems
• Lentil – nutty and satisfying
• Alfalfa – mild and versatile

Sunflower microgreens are particularly nutrient-dense, containing:

• Approximately 25% protein
• Vitamins A, B-complex, D, and E
• Minerals including calcium, iron, magnesium, and zinc
• Healthy fats and phytosterols shown to support heart health

Their rich, nutty flavor makes them ideal for salads, sandwiches, bowls, and even smoothies.

Microgreens add flavor, texture, and nutrition without overpowering dishes:

• Toss into salads
• Layer onto sandwiches and wraps
• Blend into smoothies
• Add to stir-fries just before serving
• Use as a fresh garnish