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.
Research from the University of Maryland found that microgreens contain up to 40 times more vitamins and antioxidants than their mature counterparts. Broccoli microgreens, for example, are rich in sulforaphane — a compound linked to reduced inflammation and improved 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.