a microgreen is the seedling of a vegetable or herb, harvested when less than two inches tall.

It’s the sweet spot in between sprouts and baby greens. You can find these trendy mini greens on the menu of a local farm-to-fork restaurant, but you probably won’t see them at the supermarket. Luckily, these edibles are super simple to grow all year ’round. 


Five Reasons to Go Micro

  • Quick & Easy: Started from seed, most microgreens are ready to eat just two weeks from planting. 
  • Convenient: Easily grown in a sunny windowsill, they’re the perfect way get your fresh leafy green fix when the weather outside is frightful.
  • Nutritious: A study in The Journal of Agriculture and Food Chemistry found that microgreens had up to 40 times more vitamins than their grown-up counterparts. 
  • Delicious: These baby greens taste much like the full-grown plants–just with a concentrated flavor and more tender texture. 
  • Beautiful: Nicknamed “veggie confetti”, microgreens are a great way to add a gourmet flair to your favorite dishes.  Add a splash of contrast in your sandwich or salad with ruby red beets or the deep violet foliage of purple basil. 


How to Grow

1. Fill a shallow, wide planting tray with E.B. Stone Seed Starter.

2. Broadcast the seeds across the tray. You don’t need to worry about spacing them, since they will be harvested when they’re very young. 

3. Lightly cover your seeds, then water thoroughly. Keep them evenly moist in a brightly lit area (by a kitchen window is perfect!) for 10-14 days. Harvest when plants are less than two inches tall. 

There are tons of veggies and herbs that can be grown for microgreens, and there are dozens of delicious flavors to choose from. Here are some of our favorites:

Arugula, Basil, Beet, Broccoli, Cabbage, Carrot, Chard, Dill, Fennel, Kale, Kohlrabi, Chives/Onions, Parsley, Pea, Radish