Microgreens are not a particular type of seed – the term describes how they are grown. Seedlings of familiar vegetables (such as cress, radish or beetroot) are sown densely and harvested very young, once the first true leaves appear. At this stage, they are packed with flavour and nutrients and make a great addition to classroom food growing. 

Because they are grown indoors in small containers, microgreens are ideal for:

• Classrooms without outdoor beds
• Short projects where pupils can see results in 1–3 weeks
• Linking food growing to healthy eating, science and geography

Preparation 

• Make sure all containers are clean
• Add drainage holes to the base if they do not already have them (use a nail, screwdriver or similar – adults only)

Equipment

• Seed trays or similar containers (e.g. clean fruit punnets or juice cartons)
• Seeds suitable for microgreens, such as: cress, radish, chard, turnip, mustard or beetroot
• Peat-free seed compost or sieved multi-purpose compost
• Plant labels and pencils
• Watering can with a fine rose

1. Fill your container with compost. If you are using multi-purpose compost, sieve it first to remove large lumps
2. Gently tap the container on a hard surface to remove large air pockets
3. Moisten the compost before sowing using a watering can with a fine rose. It should be damp but not waterlogged
4. Sprinkle your seeds evenly over the surface of the compost. Microgreens can be sown more densely than other crops because they will be harvested as seedlings and do not need much space
5. Add a thin layer of compost over the seeds, just enough to cover them
6. On a plant label, write the seed variety and the date of sowing. Push the label into the compost at the edge of the container
7. Put the container on a warm, sunny windowsill or in a bright indoor space. Keep the compost moist (but not soggy) while the seeds germinate
8. The first leaves you see after germination are seed leaves. The next pair that appears are the true leaves – these look more like the adult plant
9. When the first true leaves appear and the seedlings look sturdy, they are ready to harvest. Use clean scissors to cut the stems just above the compost surface. Rinse the microgreens and enjoy them as a garnish or in salads, sandwiches or wraps (following your school’s food hygiene procedures)

• Propagator lid: To keep seeds warm and moist, add a clear plastic lid to your tray. An upcycled clear food tray works well as a propagator lid
• All-year growing: Because they grow indoors, microgreens can be sown at any time of year, making them perfect for winter projects
• Compare species: Sow two or three different seeds in separate containers and ask pupils to compare how quickly they germinate and grow
• Observation diaries: Pupils can keep a simple diary or draw what they see each day, noting when seed leaves and true leaves appear
• Link to nutrition: Discuss why we eat plants, how microgreens fit into a healthy diet, and how they might be used in recipes