Michael Pollan on Growing Microgreens

Microgreens are tiny herbs and plants you can consume within weeks of planting. If you grow them for long enough, they morph into baby greens and then full-grown leafy vegetables. Various types of microgreens include amaranth, arugula, buckwheat, chard, chia, cilantro, fennel, radishes, and wheatgrass.

One perk of growing these plants is their ability to sprout year-round in different climates. You might have a more challenging time growing microgreens outdoors in some regions, but it’s always possible to grow them inside year-round.

These small and easy-to-grow plants have a robust nutritional value, featuring high levels of antioxidants and carotenoids like beta-carotene. They also contain ample amounts of iron, magnesium, vitamin C, and zinc. Studies indicate consuming microgreens on a regular basis could correlate to a lower risk of cancer, heart disease, and other adverse health conditions. They might also help lower cholesterol and blood pressure.

While many think of sprouts as the mature counterparts to microgreens, this is inaccurate. Both are vegetables, but microgreens sprout in soil while sprouts grow in water. Microgreens also have more nutritional value on average than many types of sprouts. Still, if you want to grow some veggies in the shortest amount of time possible, opt for sprouts over microgreens. Microgreens take a week or two to grow, but sprouts take only days.

Microgreens only require a few supplies to grow to their full capacity. These are the materials you’ll need to grow your own microgreens:

• Growing tray: If you’re opting toward indoor gardening, you’ll need a growing tray with drainage holes to give these tiny greens a place to sprout. Home and garden stores sell premade microgreens kits, but you can always fashion a DIY microgreen tray for yourself as well.
• Light source: Growing microgreens indoors requires a limited amount of light. While grow lights might be necessary if you live in a cloudy and dark climate during fall or winter, a sunny windowsill might be all it takes if there’s plenty of light pouring into your house through any given season.
• Seeds: You can use plenty of different types of seeds to grow microgreens. Unlike larger seeds, you can spread a vast array of these fast growers onto the soil and see results in no time.
• Soil: Microgreens grow in soil most often, but you can opt for another type of potting mix or growing medium. You can also use a small cultivator to mix in the seeds with the soil.
• Water: While microgreens don’t need a ton of water to thrive, a decent amount of continuous moisture will prove very helpful. Take your watering can or spray bottle to the plant whenever you notice the soil getting dry.

Food educator Michael Pollan constantly advocates for locally sourced and—if possible—homegrown food. This is his guide to growing these nutritious little plants for yourself:

1. 1. Assemble your materials. To grow microgreens, you need all the relevant supplies. “[If you’re] gonna grow microgreens,” Michael begins, “all you need to do that is some potting soil, an egg carton, or some sort of dish to be the base of your planting medium.” An egg carton isn’t technically necessary—any shallow container will do.
2. 2. Choose microgreen seeds. No matter which type of sprouting seeds you choose, opting for fresh and organic ones, according to Michael. “The seeds can be of any number of different crops,” he says. “Greens are very typically used. But this is important, make sure to get organic seed.” You’ll get more nutritional value from these types of seeds.
3. 3. Introduce water to the soil. Once you have your soil, add a moderate amount of water to prepare it for your seeds. “All you have to do is add some water to the puck and it will miraculously expand,” Michael says. “So now we have this kind of mud, potting soil, and water.” This serves as the foundation for your plants’ growth.
4. 4. Plant the seeds. Seed starting is simple when it comes to microgreens. “Once you've got your planting bed ready to go,” Michael instructs, “take your seeds and you can plant pretty densely because they're not gonna have to get that big. And then sprinkle them evenly, as evenly as you can on the planting bed.” Let this thin layer rest for a moment before proceeding to the next step.
5. 5. Tend to the seeds’ growth. Steady and diligent concentration on your plants’ progress will prove rewarding. “Cover your little garden with a paper towel,” Michael says. “Moisten the paper towel. And that's it. In two days, you'll take this off, and at that point, you might see some growth beginning.” Tend to these fast growers with light and water, and enjoy their lightning-quick germination rate.

After these plants grow, you can eat them right after you harvest them. Keep these tips in mind for harvesting microgreens:

• Appraise the leaves. Microgreen leaves sprout fast, but there are two levels to their growth. The first leaves to grow (cotyledons) are tiny outgrowths of seeds, but they look underdeveloped compared to the first set of true leaves. When your microgreens start to look like an actual tiny version of a mature plant, they’re ready to harvest.
• Cut the plants at soil level. No matter which variety of microgreens you grow, snip the seed leaves and stems above soil level rather than pulling them up from the root. This holds especially true with pea shoots and other stalklike veggies that grow to a certain height. They can continue to produce more leaves if you keep them in the soil.
• Put the microgreens to good use. There are plenty of different ways to eat microgreens. Use them as a garnish on soups or stir-fries. Throw them into smoothies for more of a nutritious punch. Salad greens and red cabbage microgreens can even serve as the basis for an entire miniature salad.

See food like you have never seen it before. With the MasterClass Annual Membership, journalist and educator Michael Pollan teaches you how to determine your ingredient sources, shop at the grocery store, and rethink your relationship to food.