Microgreens are a year-round source of vegetable greens, harvested after sprouting as shoots.
The edible young greens and grains are produced from various kinds of vegetables, herbs, or other plants. They range in size from 1 to 3 inches (2.5 to 7.6 cm), including the stem and leaves. A microgreen has a single central stem that has been cut just above the soil line during harvesting. It has fully developed cotyledon leaves and usually has one pair of very small, partially developed true leaves. The average crop-time for most microgreens is 10–14 days from seeding to harvest.
Some popular types of microgreens include Arugula, Chives, Mizuna, Chard, Cabbage, Beets, Cilantro, Mint, Garden Cress, Sunflower, Kale, Parsley, Dill, Orach, Carrots, Celery, Basil, Chia, Mustard Greens, Fennel, Amaranth, Radish, and Watercress.
To grow
Fill a container with soil, making sure you don’t over-compress, and water lightly.
Scatter seeds over the surface.
Cover with a thin layer of soil and mist with water.
Place the container under a grow light or near the window.
Check daily and mist with water if needed.
Greens are usually ready to harvest in 2-4 weeks, depending on the type of seed used.
Below is an excellent video showing you how to do it.
Timothy French 