Microgreens are young vegetable greens — harvested just 7-14 days after germination, when the first true leaves appear. They're the same plants as mature vegetables, but harvested early, when their nutrient concentration is highest.
A 2012 USDA Agricultural Research Service study, led with the University of Maryland and published in the Journal of Agricultural and Food Chemistry, tested 25 microgreen varieties and found they contained, on average, about five times more vitamins and carotenoids than their mature counterparts — with some nutrients in some varieties measured far higher still. Red cabbage microgreens topped the list for vitamin C, cilantro and garnet amaranth for carotenoids, and green daikon radish for vitamin K and E. Separately, broccoli microgreens are a concentrated source of sulforaphane, a compound studied for its links to reduced inflammation and heart health.
Growing them is trivial. Spread seeds on a moist growing medium (coconut coir works well), mist twice daily, and place near a bright window. Most varieties are ready to harvest within a week. Pea shoots, radish, broccoli, sunflower — each has a distinct flavour and texture.
The footprint is tiny. A shallow tray on a windowsill produces a week's worth of greens. No soil to turn, no garden to tend, no composting to manage. Just seeds, water, and light.
For people who want to grow their own food but don't have the space or patience for a full garden, microgreens are the entry point. They prove that growing food at home is possible — and they taste better than anything from a supermarket shelf.
Our own Microgreens Starter Kit — growing tray, organic seeds, biodegradable growing mats — is in early access. Fulfilment hasn't opened yet, but you can join the waitlist now to be first in line when it does.