Microgreens 101: A No-Fuss Guide to Growing & Using These Flavor-Packed Greens
They’re fast-growing, nutrient-packed greens you can harvest in under two weeks—and they’re a simple way to upgrade everything from smoothies to salads.
Whether you’re growing them at home or just figuring out how to eat them, this covers what they are, why they’re good for you, and how to actually make them part of your meals.
Explore Microgreens: Tiny Plants, Big Flavor!
Click on a microgreen type below to discover its unique taste and learn creative ways to add it to your meals.
Select a microgreen type above to learn more!
Simple Ways to Use Any Microgreens:
- Boost salads with flavor and nutrients.
- Elevate toasts (avocado, ricotta, hummus).
- Blend into smoothies for hidden nutrition.
- Garnish soups, stews, and pasta dishes.
- Layer into sandwiches and wraps for texture.
- Stir into noodle bowls or stir-fries just before serving.
What Are They (and Why They’re More Than Just Garnish)
These greens are harvested just after the first leaves appear, making them bigger than sprouts but smaller than baby lettuce. You cut the stems above the soil and eat the leaves and stems—packed with nutrients, color, and flavor.
They’re fast to grow, pretty to look at, and honestly kind of addictive once you realize how much flavor they add to the simplest dishes.
Big Flavor, Small Size
One of the best things about these greens is the variety of taste profiles you can get, depending on the type:
- Radish: spicy and crisp
- Broccoli: mild and lightly sweet
- Arugula: peppery with bite
- Carrot: earthy and surprisingly carrot-like
- Sunflower: nutty and crunchy
- Pea Shoots: sweet and fresh
- Kale: mellow and versatile
You can mix different types for complexity or use one kind to match the mood of your meal.
Why They’re Worth Growing or Keeping Around
They’re not just good-looking plate fillers—young greens like these are rich in nutrients. According to research in the Journal of Agricultural and Food Chemistry, some contain up to 40x more vitamins than their mature counterparts.
You also get:
- Fast harvests (most ready in 7–10 days)
- Control over freshness and growing conditions
- Zero need for a garden or yard
- A fun way to try different flavors and textures
- Better shelf life when grown at home and cut fresh
Simple Ways to Use Fresh Greens Every Day
Add Them to Salads
Mix them into your usual greens or let them shine solo. Broccoli, cabbage, and kale varieties work great here.
Top Your Toast
Avocado toast with radish or purple kohlrabi = upgraded brunch. Adds spice, color, and texture.
Blend Them Into Smoothies
Greens like spinach, kale, or pea shoots add nutrients without overpowering flavor.
Toss Over Pasta
Add a handful of fresh leaves to creamy pasta or pesto dishes just before serving.
Layer Them Into Sandwiches and Wraps
Sunflower or arugula adds a crisp bite and flavor boost without the sog factor of typical lettuce.
Juice for a Quick Boost
Pea, wheatgrass, and broccoli greens are great additions to homemade juice.
Garnish Soups and Stews
Carrot tops or micro cilantro bring a bright finish to soups—especially chicken or veggie-based broths.
Stir Into Noodle Bowls and Stir-Fries
Asian greens like mizuna or shiso pair well with soy, sesame, or ginger-based sauces.
Upgrade Grilled Cheese
Yes, really—sunflower greens bring a subtle crunch and freshness to melty grilled sandwiches.
A Low-Maintenance Way to Grow Your Own Produce
You don’t need a green thumb, a greenhouse, or even a backyard. A windowsill works, or a countertop grow system like Instafarm does everything for you—watering, lighting, and timing included (more on that below).
If you’re going DIY, here’s a basic approach:
- Use shallow trays with drainage
- Fill with damp soil or coir-based mix
- Scatter seeds and lightly press them in
- Cover and let them germinate for 1–2 days
- Move into light once they sprout
- Keep moist with bottom watering
- Harvest with scissors when they’re 2–3 inches tall
How to Store Them Right (So They Don’t Go Slimy)
- Keep unharvested greens in the tray and cut only what you need
- If harvested, store them dry in an airtight container
- Add a paper towel inside to absorb moisture
- Don’t wash before refrigerating
- Most types last 7–14 days; pea shoots can last up to 3 weeks
Beginner-Friendly Varieties to Start With
- Broccoli – super easy and mild
- Radish – fast-growing and bold
- Kale – forgiving and versatile
- Kohlrabi – crisp and lightly sweet
- Pea Shoots – sweet, crunchy, satisfying
- Sunflower – nutty, protein-rich, and substantial
What Not to Grow
Avoid plants from the nightshade family like tomatoes, eggplants, and peppers. Their leaves can develop solanine, a natural compound that’s not great for raw eating. Also, they don’t taste great and feel fuzzy on the tongue—not ideal.
Should You Use Soil or Try Hydroponics?
Hydroponics can work, but it requires tight control over water quality and sanitation. For most home growers, soil or soilless mix is simpler, more forgiving, and better for flavor. It also gives the roots a more natural environment, especially for hearty greens like sunflower and pea shoots.
The Easiest Way to Grow Greens? Let Instafarm Do It For You
If you like the idea of growing your own fresh greens but don’t love the idea of misting trays, timing grow lights, or remembering to water every day—Instafarm might be your new favorite kitchen tool.
It’s a countertop system that automates everything: watering, lighting, and even environmental adjustments based on your room’s temperature and humidity. You just pop in a soil-based seed tray, fill the water tank, press a button, and walk away. In about a week, you’ve got a full tray of ready-to-harvest greens.
What makes it really useful:
- Built-in LED grow lights—no need to chase the sun
- Automated watering system that adapts to your home
- Smart growing tech that detects the tray type and adjusts settings
- Compact design that fits easily on a shelf or counter
- Subscription seed trays—never run out or guess what to grow
- App connectivity for optional monitoring (I haven’t even needed it yet)
And if you don’t want all your greens to be ready at once? You can stagger trays on different days, which gives you a rotating supply of fresh greens every few days instead of one big batch that risks going bad.
It’s the kind of thing that would be hard to pull off manually but is effortless with the automation built in.
I’ve been growing broccoli, kale, sunflower, and their smoothie and salad blends—and the flavor and freshness is honestly next-level.
Instafarm isn’t cheap, but if you want a no-hassle way to grow nutrient-rich greens every single week, it more than earns its spot on the counter.
Bonus: I’ve got a $25 off code if you’re thinking of trying it.
Greens That Fit Into Real Life
If you’re looking for a fresh, fast, no-drama way to boost your nutrition or just make meals more interesting, these tiny greens are kind of a no-brainer. They’re low-effort, high-reward, and once you get used to having them around, it’s hard to go back.
You can grow them in a tray, automate them with a smart system, or pick them up fresh at a market—either way, you’ll find a place for them in your routine.
