Basil Microgreens: How to Grow Them in 12–16 Days

Basil microgreens bring a big, true basil flavor to a tiny leaf: sow 28 g of seed per 10×20 inch tray, skip the soak, keep it covered for 4 to 7 days, and cut in about 12 to 16 days. That is the schedule in Utah State Extension’s chart, with other extension sources giving ranges from 8 to 25 days. Basil rewards a little patience, and a small tray goes a long way in the kitchen. It is a good next step after the microgreens for beginners, and the fastest microgreens table shows how its timing compares. New to the method? How to grow microgreens covers the steps every variety shares.

Sowing basil microgreens

Utah State lists 28 g of seed for a standard 10×20 inch tray and marks basil as a no-soak seed. Sow thickly and evenly over a moistened medium (Penn State, Maryland). If you work with a smaller tray, the seed calculator scales the figure. For a growing medium, Penn State lists peat-based mixes, coconut coir and fiber mats, and Maryland points to a lightweight soilless mix. As with every tray, start clean with seed sold for microgreens or marked untreated (Clemson), a tray washed with soap and water, and fresh water.

Maryland describes basil as slow-growing, and that is the main thing to plan around. The extra days are worth it for the aroma.

Cover and blackout

Basil sits at the long end of Utah State’s covered-time column, 4 to 7 days. Keep the tray under a cover that traps warmth and moisture, as Clemson and Maryland describe, and look in every couple of days. Lift the cover when the sprouts are standing and the tray is ready for light. A steady, warm spot helps: Maryland recommends 70 to 75°F, and Purdue suggests 68 to 72°F away from heating vents and window drafts.

Light and watering

Utah State runs lights for 18 hours and dark for 6; Maryland suggests about 16 hours of total light each day. Bottom watering keeps the delicate leaves dry: set the tray in a shallow tub until the medium is wet and then drain it (Penn State). Water only as needed and let excess drain, since Penn State notes this avoids mold. A gentle fan or an open window keeps air moving over the tray (Maryland, Penn State). The harvest planner gives you a calendar from your sow date.

Harvest

Clemson lists basil at 8 to 12 days, Utah State at 12 to 16 days and Mississippi State at 16 to 25 days, grouped with beets, cilantro and other slower crops. Maryland’s general size guide is 2 to 3 inches tall, 7 to 21 days after sowing, and Purdue and Utah State say to cut when the first true leaves show. Cut just above the medium with clean scissors (Penn State). Microgreens do not regrow after cutting (Maryland, Oregon State), so sow the next tray in fresh medium. Penn State’s grower table lists basil at 164.5 g (0.36 lb) per tray, so one tray gives a generous harvest. For longer keeping, Penn State reports 10 to 14 days when stored at 41°F in the dark.

Flavor and color

Utah State calls the flavor intense basil and Clemson calls it strong basil. It tastes like a concentrated version of the herb, so use it where you would normally reach for fresh basil leaves. If you like the idea of a slow, aromatic tray, try cilantro microgreens next.

How to use basil microgreens

• Scatter over pizza or flatbread as it comes out of the oven.
• Top sliced tomatoes with mozzarella and a handful of basil microgreens.
• Fold into pasta or a grain salad at the last moment.
• Stir into scrambled eggs or an omelet just before serving.
• Blend with olive oil and a little lemon for a quick green sauce.

For more ideas, see how to eat microgreens.

Keep the supply going

Basil is a variety where a rolling schedule pays off. Because the tray takes longer, start the next one while the first is still covered. Oregon State suggests succession planting, starting just enough for the household and sowing more every few days, and notes that seed can be expensive, so small, regular trays make the most of it. Maryland and Oregon State both say a bright window or grow lights let you keep growing all year. After cutting, refill the tray with fresh medium and sow again (Penn State), and keep the harvest in a clean plastic bag in the refrigerator (Clemson). Rinse just before eating.

Plan your tray