How to Grow Microgreens Indoors

Fill your growing tray with a moist seed-starting mix or coco coir. Spread it into the corners, then press the top down so the surface sits flat and even. A level bed matters more than you would think. High and low spots make the seeds sprout at different times, which leaves you with a patchy tray. Aim for a smooth, firm surface right up to the rim.

Scoop the microgreen seeds and scatter them across the soil with a small spoon. Sow them heavier than you would for regular plants. You want a dense carpet, not spaced-out rows, so the greens grow into a thick mat you can cut in one pass. Cover the whole surface and try to keep it even, with no bare patches and no big clumps piling up in one spot.

Give the seeded tray a good misting with a spray bottle until the top layer is damp all over. A gentle spray settles the seeds against the soil without washing them into piles the way a pour would. Keep going until the surface glistens. The seeds need steady moisture to swell and crack open, so don't let them dry out while they germinate.

Cover the tray to block out the light. You can use a humidity dome, a second tray flipped upside down, or a stack of trays with a little weight like a few rocks or a brick on top. The dark and the gentle pressure push the seeds to root down hard instead of stretching up. Leave them covered for about three to four days, checking that the soil stays moist underneath.

After a few days the seeds sprout and start lifting the cover off. That is your cue. Take the dome off and set the tray under a grow light. The shoots come out pale yellow, but they green up within a day or two once they catch some light. Give them a bright spot and a little airflow from a small fan to keep mold away and build sturdy stems.

From here it is mostly watering and waiting. Add water to the bottom tray each day so the roots drink from below, which keeps the leaves dry and cuts down on mold. Watch the tray thicken up over the next week. Around day ten to twelve you will have a dense, lush mat of greens standing an inch or two tall and ready to cut.

Once the greens reach one to two inches, they are ready. Gather a section in one hand and snip just above the soil line with scissors or a sharp knife. Work across the tray and collect the cuttings in a bowl. Give them a quick rinse, pat them dry, and store them in a sealed container in the fridge. They keep for several days and taste best cut fresh right before you eat.