One crop at a time: how it grows, how long it takes, what it tastes like, and what it is actually good for.
Scallion microgreens give you clean onion flavour and a crunch that chives never have. They also reward a habit most home growers never adopt: sowing the same crop again before the first tray is finished.
Fenugreek takes three weeks and tastes bittersweet — closer to celery or lovage than to the curry spice its seeds are famous for. It is not a beginner's crop and it does not pretend to be.
Mizuna is a mustard that forgot to be harsh — sweet, fresh, faintly peppery, and cuttable in under a week. It is also one of the few crops you can harvest at three different stages.
Red clover germinates in a week and then takes three more to be worth cutting. It is a legume, it tastes nutty, and its texture is the reason to grow it.
Chervil tastes of anise and tarragon at once, and it is delicate enough that most people meet it without noticing. Sow it in rows — scattered, it grows into a tangle you cannot cut cleanly.
Dill microgreens smell like dill from the moment you cut them, and they belong on the same plate the mature herb does. One buying decision matters more than any growing tip: which variety's seed you pay for.
Nasturtium seed is large enough to place by hand, needs no soaking, and produces round pale leaves with a nutty flavour and a peppery sting behind it. One sowing detail decides whether the tray comes up evenly.
Kohlrabi germinates in three to five days even in a cool room, tastes mildly sweet, and has more crunch than most brassicas. There is one deadline you should not miss.
Bronze fennel is slow — around three weeks — and it is the only microgreen that tastes of anise. It is also the prettiest thing you can put on a plate of fish.
Rainbow chard gives you red, yellow, orange, pink and white stems under dark green leaves, with a sweet beet-and-spinach flavour. Ready in about 12 days — and the seed has one requirement you cannot skip.
Cutting celery takes about four weeks — four times longer than radish. It is the only microgreen that tastes like celery, and for anyone who cooks soup that turns out to be worth the wait.
Sorrel is the only common microgreen that is genuinely sour. It is slow, the seed is expensive, and a small amount of it will do more for a dish than a whole tray of something else.
Cress microgreens are one of the fastest, easiest crops to grow at home: no pre-soak, ready in about a week, with a bright peppery bite. Here is how.
Cilantro microgreens deliver intense herb flavor in tender, soil-free greens. A friendly guide to growing this slow crop, splitting seeds, and using them in the kitchen.
Beet microgreens bring deep red stems and a sweet, earthy flavor to your plate. Learn how to soak, grow, and use this gorgeous but slow-starting crop at home.
Amaranth microgreens bring electric magenta color, plant iron, and antioxidants to your plate. A friendly guide to growing the tiny seeds, the science, and how to eat them.
Cabbage microgreens deliver gentle flavor, red-cabbage anthocyanins, and brassica nutrition in days. Learn their benefits, flavor, and how to grow them.
Mustard microgreens bring real heat from glucosinolates. Learn the science behind their bite, their nutrition, and how to grow a steady supply at home.
Arugula microgreens bring a bold, peppery bite in about a week. A friendly guide to their flavor, nutrition, how to grow them, and the best ways to eat them.
Sunflower microgreens are the nutty, crunchy crop everyone loves first. Their nutrition, flavor, soaking, growing, harvest, and easy ways to eat them.
Kale microgreens pack vitamins C, K, and E into tiny greens. Learn their benefits and how to grow them at home.
Pea shoots are one of the more protein-dense microgreens and a strong plant-based protein source. Benefits, nutrition, how to eat them, and how to keep them fresh.
Radish microgreens grow in days and pack 2-3.5x the nutrients of mature radishes. A friendly guide to growing, eating, and getting the most from them.
Broccoli microgreens carry far more sulforaphane precursor than mature broccoli. Here's the nutrition, the science, and how to grow them at home.