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Grow Microgreens in 7 Days
Four simple steps from seed to harvest — on any windowsill.
1. Sow thickly
Spread seeds densely over a shallow tray of moist cocopeat or potting mix and press them in lightly.
Get a tray →2. Cover for 2–3 days
Mist, then cover the tray to keep it dark and humid until the seeds sprout.
3. Light & water daily
Move to bright light once sprouted. Bottom-water or mist daily so the soil stays moist, never soggy.
4. Harvest in 7–14 days
Snip just above the soil when the first leaves open. Rinse and enjoy fresh in salads, wraps and raita.
Shop seeds →Microgreen Growing Essentials
Microgreens — FAQ
Microgreens are young seedlings of vegetables and herbs — like radish, broccoli, beetroot and mustard — harvested 7–14 days after sowing, when the first leaves open. They're tender, full of flavour and very nutritious. Browse all Microgreens Seeds.
Sprouts are germinated seeds eaten whole in 5–7 days, usually grown in water. Microgreens grow in a tray of soil or cocopeat and are cut at 7–14 days. Baby leaves grow a little longer (3–5 weeks) for bigger salad leaves. Shop Sprout Seeds or Baby Leaves.
No. You can grow them in cocopeat, a light potting mix or even on damp tissue for some varieties. A shallow tray with drainage works best. See our Potting & Soil Media and Seedling Trays.
Keep the tray covered and dark for the first 2–3 days, then give 4–6 hours of bright, indirect light — a sunny window is enough. Too little light makes them tall and pale.
Mist or bottom-water once a day so the growing mix stays evenly moist. Avoid pouring water over the top once leaves appear, as this can cause mould.
Yes — because they're grown indoors and harvested so quickly, microgreens can be grown in every season. In peak summer keep them out of direct afternoon sun; in winter a bright window is ideal.
