Microgreens

Why are microgreens a great school garden choice?

Cheap
Easy
Fast
No longterm investment
Can be done in the classroom
No special light requirements
Do not need fertilizer/pesticides
Nutrient dense

What are microgreens?

Microgreens are the seedlings of edible vegetables and herbs that are usually between 1-3 inches tall, with only their first pair of true leaves harvested and eaten. From seed to harvest is only 1-2 weeks.
Microgreens are not sprouts, which are germinated seeds that lack true leaves.
Microgreens are not baby greens, which have fully formed leaves.

What seeds make good microgreens?
Amaranth	Broccoli	Cilantro	Spinach
Arugula	Cabbage	Dill	Sunflower
Basil	Cauliflower	Fennel	Swiss Chard
Beet	Chicory	Kohlrabi	Watercress

Not all seeds are suitable for microgreens. Do not eat shoots from tomato, eggplant, pepper or potato as these are from the nightshade family, which can be toxic. Do not use seeds that have been treated with a fungicide; these seeds often have a pink coating.

Growing Microgreens

Sow – Fill a shallow container with 1-2 inches of potting soil, seed starting mix or coconut coir. Use a spray bottle to thoroughly wet the soil. Generously sprinkle seeds over top of soil and spray more water.

Grow – Place the container in a sunny window. Spray a few times each day.

Harvest – Harvest at 1-3 inches tall using clean scissors, cutting just above the soil. Use immediately or store in the refrigerator for 2-5 days.

Repeat – Continue regular harvest until all seeds are exhausted. Dispose of soil and start a new crop.

Watch and learn how to grow microgreens.

Growing Tips

Repurpose a take-out container.
Can’t spray water throughout the day? Cover with a lid until the majority of seeds have sprouted.
Use undercounter lighting if sunny windows aren’t available.
No need for fertilizer since the crop time is so short.
Sow one crop at a time or create a custom mix by using more than one type of seed.