Microgreens are the fastest return you'll get from any seed. Sow on a Monday, harvest by the following week. No garden, no outdoor space, no experience needed — just a shallow tray, a handful of coco peat, and quality seeds.
They're also among the most nutritious things you can grow. Studies from the University of Maryland found that microgreens contain 4–40 times more nutrients by weight than their mature counterparts. Broccoli microgreens in particular are rich in sulforaphane — a compound linked to cellular health that's difficult to get in sufficient quantities from adult broccoli.
This guide covers everything you need to get started — the right varieties for Indian conditions, what to sow in, how to water without rotting your seeds, and when to harvest.
What Are Microgreens?
Microgreens are seedlings harvested at the first true leaf stage — typically 7–14 days after germination, when the plant is 2–5 cm tall. They're not sprouts (which are germinated in water with no growing medium) and they're not baby greens (which are grown for weeks). Microgreens hit a specific window when flavour, nutrition, and texture are all at their peak.
The category includes dozens of species: brassicas (broccoli, mustard, radish), leafy greens (spinach, fenugreek), aromatics (coriander, onion), and root vegetables (beetroot). Each tastes remarkably like the mature plant — broccoli microgreens taste of broccoli, beetroot microgreens have that earthy sweetness, fenugreek has a mild bitterness.
Best Microgreens to Grow in India
These varieties grow well in Indian conditions and are all available from SeedsCart:
Broccoli — Fastest and most nutritious. Germination in 2–3 days, harvest in 7–9 days. Mild flavour, suitable for most dishes. Good starting point for beginners.
Fenugreek (Methi) — Familiar flavour for Indian cooking. Ready in 8–10 days. Slightly bitter when raw; pairs well with parathas, dal, and salads.
Spinach (Palak) — Mild, slightly sweet. Takes a little longer (10–14 days) but highly nutritious. Good for adding to smoothies and salads.
Radish (Mooli) — Peppery and fast. Germination in 1–2 days, harvest in 6–8 days. Adds heat to salads and sandwiches.
Mustard Leaves (Sarson) — Spicy and flavourful. Ready in 7–10 days. A natural fit for Indian cooking — works well with dal and sabzi.
Beetroot — Earthy and sweet. Takes 10–14 days and turns everything a vivid pink. Good for garnishing and juicing.
Onion — Mild onion flavour. Slower (12–16 days) and requires a bit more care, but the flavour payoff is good.
What You Need
Trays: Any shallow container works — a repurposed takeaway container, a purpose-made seedling tray, or a rectangular baking dish. Depth of 3–5 cm is sufficient. Make sure it has drainage holes, or you'll need to water carefully from the side.
Growing medium: Coco peat (coconut coir) is the best option in India — it's widely available, pH neutral, retains moisture well, and doesn't harbour fungus as readily as garden soil. Fill 2–3 cm deep. Do not use regular garden soil for microgreens — it compacts, drains poorly, and introduces contaminants.
Seeds: Use seeds specifically intended for microgreens, or food-grade seeds tested for high germination. Regular garden seeds work, but germination rates are more variable. SeedsCart's microgreens range is batch-tested for the high germination rates microgreens require.
Water: A fine mist sprayer is ideal. Avoid pouring water directly onto seeds — it dislodges them and causes uneven germination.
Light: Natural indirect light from a window works for most varieties. A south-facing window in India gives good light without harsh afternoon heat. Avoid direct midday sun — it dries out trays too quickly. Grow lights work well but aren't necessary for beginners.
Step-by-Step Growing Method
Day 0 — Sow
- Soak larger seeds (sunflower, fenugreek, beetroot) in water for 4–6 hours before sowing. Smaller seeds (broccoli, radish, mustard) don't need soaking.
- Dampen your coco peat thoroughly — it should feel like a wrung-out sponge, not dripping.
- Fill your tray 2–3 cm deep.
- Scatter seeds evenly and densely over the surface — they should be touching but not piling up. About 1–1.5 teaspoons per 20cm × 15cm tray for small seeds like broccoli.
- Gently press seeds into the coco peat with the back of a spoon.
- Mist the surface lightly.
- Cover the tray with another tray, a damp cloth, or newspaper for the first 2–3 days to keep darkness and humidity in.
Days 1–3 — Germination Check once daily. Mist lightly if the surface is drying out — but don't over-water. You should see white root tips emerging within 24–48 hours for fast varieties (radish, broccoli).
Day 3–4 — Uncover Once most seeds have germinated and small stems are visible (1–2 cm), remove the cover and move to your light position. Stems will be pale yellow — this is normal. They'll green up within a day of light exposure.
Days 4–12 — Grow Mist once or twice daily depending on humidity. In hot, dry Indian summers you may need to mist 3 times. In monsoon season, once a day may be enough. The coco peat should stay consistently moist — never soggy, never bone dry.
Watch for mould: white fuzzy growth at the base is usually root hairs (normal), but grey or black fuzz is mould, which usually means overwatering or poor air circulation. If you see mould, reduce watering and improve air flow.
Harvest Day (Day 7–14 depending on variety) Harvest when the first true leaves are just opening — usually 2–5 cm tall. Use clean scissors, cut just above the coco peat. Rinse well before eating.
After Harvest
Microgreens don't regrow after cutting — the root system isn't deep enough. After harvest, you can either compost the spent tray or dry the coco peat and reuse it for the next batch (though fresh medium gives better results).
Store harvested microgreens in the refrigerator in a loosely closed container lined with a dry paper towel. They keep for 5–7 days, though they're best eaten fresh within 1–2 days of cutting.
Troubleshooting
Seeds not germinating: Check the cover is in place for the first 2–3 days. Seeds need darkness and humidity to germinate. Also check the medium isn't too dry — if it's not damp to the touch, mist more.
Leggy, pale stems: Not enough light. Move closer to a window or increase light hours.
Mould appearing: Too much water, too little air circulation. Let the medium dry slightly between waterings and open a window.
Uneven germination: Usually caused by uneven seed distribution or dry spots in the medium. Mist those areas more.
Bitter taste: Some varieties (fenugreek, mustard) are naturally bitter. Harvest earlier (at 5–7 days) for a milder flavour, or blanch briefly before eating.
What to Do With Your Microgreens
Microgreens are most useful as a daily nutrition add-on rather than a main ingredient. A small handful on top of dal, stirred into a smoothie, or scattered over a paratha gives you a significant nutritional boost without much flavour intrusion — especially broccoli and spinach varieties.
Stronger-flavoured varieties (radish, mustard, onion) work well in salads, sandwiches, and as garnish on soups. Beetroot microgreens make a striking garnish for any plated dish.
For Indian cooking specifically: methi microgreens work beautifully in aloo methi, mixed into roti dough, or layered in a thepla. Radish microgreens add heat to chaat. Onion microgreens replace spring onions in fried rice and noodles.
Starting Your Microgreens Kit
SeedsCart's 7-in-1 Microgreens Seed Combo includes seven varieties — Broccoli, Spinach, Methi, Beetroot, Radish, Mustard, and Onion — chosen specifically to give you the full range of flavours, nutrition profiles, and growing times. It's the most practical way to start, because you can stagger sowing across the week and have fresh microgreens ready every few days rather than one large batch every fortnight.
A rolling rotation of three trays — one just sown, one at mid-growth, one ready to harvest — means you'll have fresh microgreens on your kitchen counter almost every day.
-e