Great things really do come in small packages. From seeding to full harvest, microgreens are easily among our favourite things to grow!

They’re dainty, delicious, and so easy to grow.

Microgreens, called “super sprouts,” are harvested later than sprouts with the average crop time being between 10 and 14 days. Microgreens, when enjoyed fresh, contain up to five times as many vitamins as the greens that mature from them. Ideally, these should be harvested when the first leaf pair fully blossoms and turns green; but they can also be enjoyed at later stages of their maturing. They offer a mix of sweet and spicy flavours as well as a spectrum of vibrant hues and colours, which is why many fine dining restaurants choose these as their garnish.

Rich in colour, texture, flavour and nutrients, microgreens tout many advantages that make them a “must-have” ingredient in the kitchen. Having an endless supply of microgreens in the home means having unlimited fresh greens and essential vitamins and nutrients continually ready at your fingertips. To help you along, we’re ecstatic to share our six-step guide for how to grow your own home-grown microgreens to enjoy any way you like them—all year long.

1. Find your microgreens a home

First, it’s important to know where you can grow your microgreens. Hint: You can grow them just about anywhere. They can also be grown throughout any season given enough light; bright light is essential. From late spring to early autumn, feel free to shower your microgreens with natural sunlight all day long. But while indoors—and particularly during the wintertime when the days are shorter—you will need to provide a kind of supplemental light. We recommend Growlight Garden, which is one of the best systems we’ve found. It can be used to produce masses of microgreens indefinitely in a space of only two-by-three feet. With the right tools, you can take your microgreen crop to new heights in almost any environment.

2. Time it just right

Depending on the kind of microgreen you’re aiming to bring to harvest, timing can range from a few days to upwards of a few weeks. Carrot seeds, for instance, may take anywhere from two to three weeks to germinate. Cress, however, takes only a few days from sowing to harvesting. Plan accordingly!

3. Know your seeds inside and out

Depending on the type of seed, you’ll need to sow your seeds either below or atop the surface of the soil. Similarly, some may need to be sown densely while others, such as larger seeds like sunflower or Swiss chard, may need some wiggle room. Follow the planting instructions for each type of seed.

4. Make it drain!

As long as it has drainage holes in its base (makeshift or otherwise), you can grow microgreens in any shallow vessel from germination trays to recycled plastic containers to clamshell packaging. A seedling warmer will increase the speed of germination—handy for those carrot seeds we mentioned earlier—but it’s not necessary.

Once you’ve chosen your container, spread sterilized seed-starting soil 2-3 inches deep; baby seedlings’ roots don’t need a lot of room to grow. Soil should be abundantly moist, but not soggy or sitting in water. Don’t worry about overwatering. However, underwatering can cause the seed to dry out, stunting germination. Spritz regularly with a mist sprayer and consider topping your container with an inverted tray to prevent rapid evaporation while trapping moisture inside.

5. Grow baby, grow!

Watch for the first sprout. If you were using any seedling warmers or covers to help accelerate growth or trap moisture, remove them once the first sprout is visible. Ensure these greens are receiving enough full-spectrum light to grow and stay short and stout—ideally from a T5 fluorescent tube or other grow light; insufficient light will make these grow long and spindly.

6. Reap what you sow

By now, your microgreens are ready for harvest. They can be pulled from the soil, gently washed until the soil particles have all been removed, and enjoyed à la root or snipped and trimmed with scissors for a delicious—and beautiful—home-grown salad.