How to have a constant supply of fresh homegrown greens!

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Growing your own microgreens is a really easy, fun and rewarding way to a whole variety of nutrients and minerals to your diet.  The speed with which they grow and the colour, texture and flavour they lend to any meal just add more appeal to their already amazing health benefits. How do you ensure you never run out?

Each variety of microgreen has a slightly different growth rate. For simplicity sake, we’ve categorised them into three time scales. Short, medium and long.

This is by no means a list set in stone. Each person’s growing environment is slightly different meaning growth can occur at a slower or quicker rate. Most microgreens can be grown for several days if not weeks, after they are ready for harvest for their true leaves, resulting in more of a baby leaf end product.

After growing a few crops it will become second nature as to how certain crops grow in your environment.

Short – Plant on Monday, begin harvest the following Monday/Tuesday

  • Radish
  • Rocket
  • Broccoli
  • Kale
  • Mustard
  • Pak Choi
  • Clover
  • Wheatgrass

Medium – Plant Monday, begin harvest the following Thursday/Friday

  • Peashoots
  • Beetroot
  • Cress

Long – Plant Monday, begin harvest 3 weeks later

  • Coriander
  • Basil
  • Parsley
  • Onion

We suggest growing 1 or 2 short term crops, such as radish and Broccoli, in rotation weekly. Sowing on a Monday and Wednesday would mean two harvests the following week that would provide plenty of greens to supplement the diets of 2 adults. A third, slower growing, crop can then be sown to add variety. As soon as a tray is harvested simply sow another crop! 

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