Growing Microgreens at Home: Setup, Supplies and Schedule

Growing microgreens at home takes one shallow tray, a lightweight growing medium, seed sold for microgreens, clean water and a bright spot, and a tray is ready to cut in 7 to 21 days. Home growing is simple because the crop is small and fast. This page lists the supplies, shows where to set up, and gives a weekly rhythm that keeps fresh trays coming. For the full step-by-step method, see how to grow microgreens.

The home setup checklist

Tray

Shallow, with drainage holes

Seed per 10 x 20 tray

10 to 15 g (PSU)

Temperature

68 to 75 F

Seeding to harvest

7 to 21 days

Trays and containers

Penn State’s main advice is to use material that is suitable for food production, clean, and with drainage holes at the bottom. Utah State says a shallow tray with drainage holes works best, and that 1020 trays work great. Pie tins, takeout trays and other repurposed containers are also fine. If you reuse a container, Clemson says to wash it with soap and water, and Oregon State notes that you can punch drainage holes with a nail.

A standard 10 x 20 inch tray is the size most sources use for seed rates, which makes it easy to compare notes with the seed calculator.

Growing medium

A lightweight medium gives the best start. Utah State suggests a seed-starting mix, coconut coir or a hydroponic grow mat, and Penn State describes seeding mats as well. UMD says any lightweight soilless mix works and that garden soil is too dense for trays. Oregon State and Clemson describe moistened potting soil as another option. Pick the one that fits your space, and read more in growing medium for microgreens or microgreens without soil.

Seed

Choose seed labeled for microgreens or marked “untreated” (Clemson). Penn State suggests organic seed too and recommends keeping seed in a dry, sealed container, dated and cool until you use it. Because seed is a main cost, Oregon State recommends growing just what you need.

Light

A bright window does the job (Oregon State), and Cornell says microgreens need no special light. Fluorescent or other grow lights give the most even growth. See microgreens on a windowsill and grow lights for microgreens.

Water and a spray bottle

You need clean water, a shallow tub or second tray for bottom watering and optionally a spray bottle. Penn State and Cornell recommend bottom watering; Oregon State and Clemson use a spray bottle. See watering microgreens.

Scissors

Clean scissors or a sharp knife (Purdue). Penn State growers report longer post-harvest life with scissors than with electric clippers and knives.

Where to set up

Choose a spot with a bright window or a grow light, and keep the tray at a comfortable room temperature. UMD gives 70 to 75 F for germination and growth. Purdue suggests 68 to 72 F and advises home growers to keep trays away from HVAC vents and the temperature swings near windows. Utah State holds 74 F for germination and 72 F with lights on. Any spot that stays between about 68 and 75 F satisfies these ranges.

Air movement helps: UMD suggests a gentle breeze from a fan, and Penn State suggests opening a window now and then.

A weekly rhythm

Oregon State’s tip is to start just enough for two people to eat and then plant more every few days. A small schedule might look like this:

Faster varieties such as arugula (6 to 8 days) and radish (8 to 12 days) fit short cycles. Pea shoots and sunflower (8 to 10 days) take a similar time, and cilantro (21 to 28 days) is a longer project. Use the harvest planner to set a sow date and see the cut date for your variety.

Every tray, the same way

1. Start clean. Washed tray, fresh water, microgreen seed.
2. Moisten and fill. Clemson says to moisten potting soil before filling; USU says to pre-moisten coir to a wrung-out-sponge feel.
3. Sow thickly. 10 to 15 g on a standard tray (PSU), scaled to the variety.
4. Cover for the blackout. See the blackout method.
5. Uncover and light. About 16 to 18 hours of light a day (UMD, USU).
6. Water from below.
7. Cut. At the first true leaves or 2 to 4 inches (harvesting microgreens).
8. Refill with fresh medium and sow again. Oregon State says microgreens do not regrow, so each tray is one harvest.

Keeping what you cut

Store cut microgreens in a clean plastic bag in the refrigerator (Clemson). Penn State reports that dark storage at 41 F can extend shelf life to 10 to 14 days, compared with 2 to 4 days at room conditions. More on storing microgreens.

What to grow first

A beginner can choose any variety, and the sources give quick wins: arugula (6 to 8 days) and radish (8 to 12 days) for speed, sunflower and pea shoots for generous shoots. UMD notes that arugula and mustard tolerate less-than-ideal light, so they suit a window without lights. If you would like to understand the crop before you start, what are microgreens and microgreens vs sprouts explain the stage and how it differs from sprouts.