Growing Sprouts and Microgreens Indoors

Why sprouts are a great first indoor garden

Sprouts work even in homes without a balcony or much sun. Each seed already holds the food it needs to germinate, so for the first few days it needs almost no light or fertilizer, and since you harvest young rather than waiting for a full plant, the whole cycle is short. A small container on a kitchen counter or windowsill is enough, and some methods use no soil at all, so there's little mess. Above all, you see results fast, which makes sprouts a good way for first-time growers to build the habit of watering and checking on plants. Once you get a feel for it, moving on to leafy greens or herb pots goes much more smoothly.

Sprouts and microgreens are not the same

People often lump them together, but they're grown a little differently. Sprouts are seeds soaked and germinated in water, then eaten whole, root, stem and seed leaves, with bean sprouts the classic example. They grow in a container with nothing but rinsing, and they're ready in days. Microgreens are sown on soil or a growing mat and grown until the seed leaves open or the first one or two true leaves appear, then the stems are snipped. Because they get light, they're deeper green, and they usually take longer than sprouts, depending on the type. Many seeds, such as radish, broccoli, red cabbage, pea and buckwheat, work either way.

Choosing seeds: make sure they're edible first

With sprouts, the seed is what matters most. Some seed sold for planting outdoors is treated with chemicals against disease and dyed a bright color, and it isn't meant to be sprouted and eaten. Always choose seed labeled for sprouting or for eating, and check the intended use and the best-before date on the package. Starting with types that germinate reliably and taste mild is the easy route. Store leftover seed sealed in a cool, dry spot so it stays viable longer.

• Check the label says sprouting or edible
• Don't eat dyed, treated seed
• Pick out broken or moldy seeds
• Store leftovers sealed in a cool, dry place

Sprouts in water: rinsing is everything

Sprouts grow in warm, damp conditions, which bacteria and mold love just as much. So the key to success is rinsing often with clean water and keeping the seeds moist but never sitting in water. Wash the seeds, soak them, and pour off the soaking water. After that, rinse with cold water two or three times a day, then tilt the container so it drains completely. If they start to smell sour or odd, or feel slimy, throw the whole batch out, painful as it is, and start over.

• Wash, soak, then discard the soaking water
• Rinse and drain two or three times a day
• Use a container that breathes, uncovered or with holes
• If it smells odd or turns slimy, toss it all

Microgreens in soil or on a mat

Microgreens are grown in a shallow tray of fine seed-starting mix or a water-holding mat, with seed scattered evenly over the surface. Sow thickly but without seeds piling on top of each other, and follow the packet on whether to cover them, since many need only a light dusting or none at all. Mist the surface so it never dries out before germination, then move the tray to a bright spot once shoots appear. Harvest by snipping just above the soil with clean scissors. Most won't regrow well after cutting, so sowing a new tray every few days keeps a steady supply. Shake the roots out of the used mix and add it to your compost.

Coping with low light indoors

Kept in the dark after sprouting, seedlings stretch into thin, leggy stems with pale leaves. Unless you're deliberately blanching, as with bean sprouts, move them to a bright window once they emerge. If light comes from only one side, they'll lean toward it, so turn the container once a day. In the short days of winter or in a north-facing home, a grow light can fill the gap. Too close and leaves dry out, too far and seedlings stretch, so follow the product's guidance on distance and hours, and a timer that switches it on and off at the same times each day makes care much easier.

Hygiene and eating safely

It's well known that bacteria present on raw seed can multiply while sprouts germinate. Keep containers and hands clean, rinse harvested sprouts under running water, refrigerate them and eat them soon. Children, older adults, pregnant people and anyone with a weakened immune system are safer eating them thoroughly cooked rather than raw. If stomach upset or fever persists after eating, contact a medical provider. With a little care, sprouts become a dependable first crop for an indoor garden, easy to add to salads, rice bowls, sandwiches and noodles.