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What are popular varieties of microgreens to grow indoors?

OUR TIP

Keep an eye out for seeds in the mucilaginous seed group (basil, rocket, watercress, flax). They are sensitive to water, forming a protective gel layer when exposed even a bit, and so require particular attention during germination.
They can be sweet, sour or spicy. They can be deep purple, light red, all shades of green, and even white. They’re small but powerful when it comes to their intense taste and strong nutritional profile. What are they? Microgreens of course.

Microgreens are the young, just-sprouted (but not sprouts!) mini plants that can be grown from a variety of vegetables, herbs and wild plant seeds. They grow quickly and are harvested young. They’ve found their way into restaurants and cuisine around the world because they are delicate, beautiful and they have incredible beneficial properties and are good for human health and wellness.

Here we take a look at some popular varieties of microgreens that are great to grow at home.

Basil

Basil microgreens are typically collected when they reach a height of 6 cm. The leaves are small and either deep green or purple depending on the variety. Basil microgreens are very fragrant and characterised by a spicy taste. They are a good digestion aid, a slight stimulant, and also have very high vitamin levels.

Remember: Basil needs a lot of attention especially in the first days of germination. As part of the group of mucilaginous seeds, the small black seeds produce a blue-grey gel that surrounds them when exposed to water. This gel actually hinders water absorption. Like all the other seeds in the mucilaginous category the rules are the same: spritz the seeds lightly with water during the first days and only increase the amount of water little by little over the germination period.

Cabbage

Cabbage microgreens can be harvested and consumed when they reach an average height of 5 cm. Cabbage includes a big family of varieties and many types of cabbage can be used for growing microgreens: red cabbage, broccoli, and kale. Depending on the variety the colours range from red and purple to green with white. There’s also a wide range of taste according to variety. For example, red cabbage has a sweet and delicate taste compared to broccoli microgreens which have a spicier and stronger flavour. However, all cabbage microgreens are extremely rich in nutrients. They are particularly noted for their content of sulphur which can be up to 50 times higher in microgreens than in mature plants, and which plays a crucial role in cell protection.

popular varieties of microgreens
illustration © Sara Fattori

Chard

Chard microgreens are generally harvested at a height of 5 to 6 cm. They are characterised by an initially deep red stem that fades to fuchsia or pink and leaves that are light green with hints of red. The taste is rather neutral and similar to the earthy flavour of mature chard. Chard microgreens have a high content of vitamins and are great for those with iron deficiencies but also aid with digestion.

popular varieties of microgreens
illustration © Sara Fattori

Chickpeas

Chickpea microgreens are typically harvested and eaten when they reach a height of around 4 cm and have a white or light brown colour. They have a pleasant sweet taste similar to a hazelnut. Chickpea microgreens are rich in essential amino acids as well as iron and calcium. They are particularly good for high protein diets because they offer a high nutrient supply.

Remember: Pay careful attention during germination. It should take around 4 to 6 days, after which the seeds tend to become too floury, can break, and mould can take hold of the plants. The microgreens, before being consumed, should be lightly steamed for a couple minutes to avoid damaging the beneficial enzymes and vitamins. This simple technique will help enhance the flavour and ensure easy digestibility.

Flax

Flax microgreens are harvested at a height of 2 to 4 cm. The stem takes a light green colour and the tips are brown. The taste is particularly subtle and delicate and doesn’t give off much of a smell. Flax microgreens are full of antioxidants and rich in ingredients that promote cell restoration in the body. They are rich in protein (20-25%), Omega-3, calcium, iron, magnesium, phosphorus, potassium, and provide all essential amino acids in addition to a good amount of fiber.

Remember: These seeds are part of the mucilaginous seed group and require the same care as basil and rocket. Refer to the Basil section for care. On average they have longer growth times and the sprouts are tall and strong because they are rich in fiber.

Garlic

Garlic microgreens are harvested at a height of around 4 cm. They typically have a white-green stem and the tip holds the shell of the seed that is left after germination. They have a taste very similar to the garlic root that is typically used in the kitchen but it is much more delicate and extremely fragrant. Garlic microgreens are very easy to digest thanks to the presence of chlorophyll produced in the germination phase and work as a natural refresher of the breath. Eating garlic microgreens raw enhances the absorption of all the nutrients present in garlic, including amino acids, enzymes, vitamins and minerals that aid in the cell renewal process.

Remember: Garlic microgreens take a long time to germinate: they sprout after approximately one week and but the entire germination process can take up to two weeks. To help the garlic seeds sprout we advise putting the seeds in a warm space during the pre-treatment soaking phase and in the first two days of germination.

popular varieties of microgreens
illustration © Sara Fattori

Leeks

Leek microgreens are harvested when they reach a height of around 6 to 7 cm. They are made up of a thin green stem with the remains of the black seed resting at the tip. They have a very strong scent and a flavour similar to mature leeks: lightly spicy. The healing properties of leek microgreens are very high. They help lower cholesterol and reinforce the immune system. They have high antiseptic properties and also are effective in calming the nerves. They work as a mild laxative as well.

Remember: Leeks, like garlic, have a long germination time. They sprout approximately after one week but the entire germination process can take up to two weeks. To help the garlic seeds sprout, we advise putting the seeds in a warm space during the soaking phase and in the first two days of germination.

popular varieties of microgreens
illustration © Sara Fattori

Peas

Pea microgreens are ready for harvest when they reach a height of 3 cm. They are a light green colour and have a sweet and creamy taste typical of mature peas. Pea microgreens are rich in proteins, carbohydrates, calcium, iron, phosphorus and potassium, and vitamins A and C.

Remember: The microgreens, before being consumed, can be lightly steamed for a couple minutes to avoid damaging the beneficial enzymes and vitamins. This simple technique will help enhance the flavour and ensure easy digestibility.

Radish

Radish microgreens are harvested at a height of 5 to 6 cm. They become different colours depending on variety: purple (the Sango Radish), green (Daikon Radish) and pink (China Rose Radish). Typically they have a very juicy and spicy flavour, very similar to the radish roots we are used to eating but much more intense. Radish microgreens are excellent for the body: they help strengthen muscle tissue, they have antiseptic properties, and they stimulate the digestive process while improving the body's immune system.

Rocket

Rocket microgreens are harvested when they reach a height of around 5 to 6 cm. The leaves are small and green and have a very similar spicy, peppery taste to mature rocket leaves. They are particularly rich in vitamin C and have antioxidant properties great for boosting the immune system.

Remember: Rocket seeds are part of the mucilaginous seed group. When exposed to water, they develop a layer of gel that will affect absorption of water. As with basil, simply wet the seeds slightly during the initial phase and then increase the amount of water little by little throughout germination. The gel coating will be reabsorbed.

popular varieties of microgreens
illustration © Sara Fattori

Sunflower

Sunflower microgreens are ready to harvest when they reach a height of around 2 to 3 cm. They are a pale green and slightly brown at the tip. They have a sweet and pleasant taste, similar to sunflower seeds you’ll find roasted and ready for use in salads and pastas, but obviously soft and delicate in texture. Sunflower microgreens are rich in phosphorus, calcium, potassium, magnesium and contain protein (30%) and a lot of vitamin D.

illustration © Sara Fattori

Watercress

Watercress microgreens have small, intensely green leaves and are harvested around a height of 5 to 6 cm. They have a fresh and juicy taste due to their high content of chlorophyll. Watercress microgreens have high quantities of calcium, potassium, iodine, iron, phosphorus and have cleansing properties that aid in digestion.

Remember: These seeds are part of the mucilaginous seed group and require the same care as basil and rocket. Refer to the Basil section for care.

These are a few common varieties popular in microgreen growing. We have cultivated each of these varieties using our LED lights, discovering their unique flavours and extraordinary properties. Microgreens are easy to cultivate at home and perfect for a finishing touch on sophisticated dishes that are both healthy and tasty.

OUR TIP

Keep an eye out for seeds in the mucilaginous seed group (basil, rocket, watercress, flax). They are sensitive to water, forming a protective gel layer when exposed even a bit, and so require particular attention during germination.
They can be sweet, sour or spicy. They can be deep purple, light red, all shades of green, and even white. They’re small but powerful when it comes to their intense taste and strong nutritional profile. What are they? Microgreens of course.

Microgreens are the young, just-sprouted (but not sprouts!) mini plants that can be grown from a variety of vegetables, herbs and wild plant seeds. They grow quickly and are harvested young. They’ve found their way into restaurants and cuisine around the world because they are delicate, beautiful and they have incredible beneficial properties and are good for human health and wellness.

Here we take a look at some popular varieties of microgreens that are great to grow at home.

Basil

Basil microgreens are typically collected when they reach a height of 6 cm. The leaves are small and either deep green or purple depending on the variety. Basil microgreens are very fragrant and characterised by a spicy taste. They are a good digestion aid, a slight stimulant, and also have very high vitamin levels.

Remember: Basil needs a lot of attention especially in the first days of germination. As part of the group of mucilaginous seeds, the small black seeds produce a blue-grey gel that surrounds them when exposed to water. This gel actually hinders water absorption. Like all the other seeds in the mucilaginous category the rules are the same: spritz the seeds lightly with water during the first days and only increase the amount of water little by little over the germination period.

Cabbage

Cabbage microgreens can be harvested and consumed when they reach an average height of 5 cm. Cabbage includes a big family of varieties and many types of cabbage can be used for growing microgreens: red cabbage, broccoli, and kale. Depending on the variety the colours range from red and purple to green with white. There’s also a wide range of taste according to variety. For example, red cabbage has a sweet and delicate taste compared to broccoli microgreens which have a spicier and stronger flavour. However, all cabbage microgreens are extremely rich in nutrients. They are particularly noted for their content of sulphur which can be up to 50 times higher in microgreens than in mature plants, and which plays a crucial role in cell protection.

popular varieties of microgreens
illustration © Sara Fattori

Chard

Chard microgreens are generally harvested at a height of 5 to 6 cm. They are characterised by an initially deep red stem that fades to fuchsia or pink and leaves that are light green with hints of red. The taste is rather neutral and similar to the earthy flavour of mature chard. Chard microgreens have a high content of vitamins and are great for those with iron deficiencies but also aid with digestion.

popular varieties of microgreens
illustration © Sara Fattori

Chickpeas

Chickpea microgreens are typically harvested and eaten when they reach a height of around 4 cm and have a white or light brown colour. They have a pleasant sweet taste similar to a hazelnut. Chickpea microgreens are rich in essential amino acids as well as iron and calcium. They are particularly good for high protein diets because they offer a high nutrient supply.

Remember: Pay careful attention during germination. It should take around 4 to 6 days, after which the seeds tend to become too floury, can break, and mould can take hold of the plants. The microgreens, before being consumed, should be lightly steamed for a couple minutes to avoid damaging the beneficial enzymes and vitamins. This simple technique will help enhance the flavour and ensure easy digestibility.

Flax

Flax microgreens are harvested at a height of 2 to 4 cm. The stem takes a light green colour and the tips are brown. The taste is particularly subtle and delicate and doesn’t give off much of a smell. Flax microgreens are full of antioxidants and rich in ingredients that promote cell restoration in the body. They are rich in protein (20-25%), Omega-3, calcium, iron, magnesium, phosphorus, potassium, and provide all essential amino acids in addition to a good amount of fiber.

Remember: These seeds are part of the mucilaginous seed group and require the same care as basil and rocket. Refer to the Basil section for care. On average they have longer growth times and the sprouts are tall and strong because they are rich in fiber.

Garlic

Garlic microgreens are harvested at a height of around 4 cm. They typically have a white-green stem and the tip holds the shell of the seed that is left after germination. They have a taste very similar to the garlic root that is typically used in the kitchen but it is much more delicate and extremely fragrant. Garlic microgreens are very easy to digest thanks to the presence of chlorophyll produced in the germination phase and work as a natural refresher of the breath. Eating garlic microgreens raw enhances the absorption of all the nutrients present in garlic, including amino acids, enzymes, vitamins and minerals that aid in the cell renewal process.

Remember: Garlic microgreens take a long time to germinate: they sprout after approximately one week and but the entire germination process can take up to two weeks. To help the garlic seeds sprout we advise putting the seeds in a warm space during the pre-treatment soaking phase and in the first two days of germination.

popular varieties of microgreens
illustration © Sara Fattori

Leeks

Leek microgreens are harvested when they reach a height of around 6 to 7 cm. They are made up of a thin green stem with the remains of the black seed resting at the tip. They have a very strong scent and a flavour similar to mature leeks: lightly spicy. The healing properties of leek microgreens are very high. They help lower cholesterol and reinforce the immune system. They have high antiseptic properties and also are effective in calming the nerves. They work as a mild laxative as well.

Remember: Leeks, like garlic, have a long germination time. They sprout approximately after one week but the entire germination process can take up to two weeks. To help the garlic seeds sprout, we advise putting the seeds in a warm space during the soaking phase and in the first two days of germination.

popular varieties of microgreens
illustration © Sara Fattori

Peas

Pea microgreens are ready for harvest when they reach a height of 3 cm. They are a light green colour and have a sweet and creamy taste typical of mature peas. Pea microgreens are rich in proteins, carbohydrates, calcium, iron, phosphorus and potassium, and vitamins A and C.

Remember: The microgreens, before being consumed, can be lightly steamed for a couple minutes to avoid damaging the beneficial enzymes and vitamins. This simple technique will help enhance the flavour and ensure easy digestibility.

Radish

Radish microgreens are harvested at a height of 5 to 6 cm. They become different colours depending on variety: purple (the Sango Radish), green (Daikon Radish) and pink (China Rose Radish). Typically they have a very juicy and spicy flavour, very similar to the radish roots we are used to eating but much more intense. Radish microgreens are excellent for the body: they help strengthen muscle tissue, they have antiseptic properties, and they stimulate the digestive process while improving the body's immune system.

Rocket

Rocket microgreens are harvested when they reach a height of around 5 to 6 cm. The leaves are small and green and have a very similar spicy, peppery taste to mature rocket leaves. They are particularly rich in vitamin C and have antioxidant properties great for boosting the immune system.

Remember: Rocket seeds are part of the mucilaginous seed group. When exposed to water, they develop a layer of gel that will affect absorption of water. As with basil, simply wet the seeds slightly during the initial phase and then increase the amount of water little by little throughout germination. The gel coating will be reabsorbed.

popular varieties of microgreens
illustration © Sara Fattori

Sunflower

Sunflower microgreens are ready to harvest when they reach a height of around 2 to 3 cm. They are a pale green and slightly brown at the tip. They have a sweet and pleasant taste, similar to sunflower seeds you’ll find roasted and ready for use in salads and pastas, but obviously soft and delicate in texture. Sunflower microgreens are rich in phosphorus, calcium, potassium, magnesium and contain protein (30%) and a lot of vitamin D.

illustration © Sara Fattori

Watercress

Watercress microgreens have small, intensely green leaves and are harvested around a height of 5 to 6 cm. They have a fresh and juicy taste due to their high content of chlorophyll. Watercress microgreens have high quantities of calcium, potassium, iodine, iron, phosphorus and have cleansing properties that aid in digestion.

Remember: These seeds are part of the mucilaginous seed group and require the same care as basil and rocket. Refer to the Basil section for care.

These are a few common varieties popular in microgreen growing. We have cultivated each of these varieties using our LED lights, discovering their unique flavours and extraordinary properties. Microgreens are easy to cultivate at home and perfect for a finishing touch on sophisticated dishes that are both healthy and tasty.