Growing Microgreens at Home or for Your Pub or Restaurant

Microgreens are tiny, flavour-packed greens that are easy to grow and can elevate your dishes with minimal effort and maximum impact. 

Whether you're a home cook looking to add a nutritious garnish to your meals or a chef seeking to impress diners with vibrant plate presentations, microgreens are a brilliant solution. 

This guide will show you how to grow, harvest and use microgreens — and which seeds are safe or unsafe for the purpose.

What Are Microgreens?

Microgreens are young seedlings of edible vegetables and herbs, harvested just after the first true leaves develop. They’re more mature than sprouts but younger than baby greens, offering a punchy flavour, delicate texture and high nutritional value.

Popular in fine dining and trendy cafés, microgreens can also thrive in your own kitchen, back garden, or even in the corner of your pub kitchen.

 Why Grow Microgreens?

Fast turnaround: Harvest in 7–21 days

No garden required: Ideal for windowsills, shelves or small growing tents

Minimal equipment: Just seeds, soil (or a growing medium), light, and water

High profit potential: Especially for pubs, cafés and restaurants offering upscale dishes

Nutrient rich: Up to 40x more nutrients than mature leaves of the same plant

Safe vs Unsafe Seeds for Microgreens

Safe and Popular Seeds:

Broccoli

Radish

Rocket (Arugula)

Cress

Kale

Basil

Coriander (Cilantro)

Peas

Sunflower

Beetroot

Chard

Mustard

Seeds to Avoid:

Tomato

Potato

Aubergine (Eggplant)

Pepper (Chilli/Bell)

These belong to the nightshade family and their greens can be toxic.

Always ensure seeds are labelled specifically for microgreens or organically grown, free from fungicides or chemical treatments.

How to Grow Microgreens

What You’ll Need:

Shallow trays or containers (even recycled takeaway containers work)

Growing medium: organic potting soil, coconut coir, or grow mats

Spray bottle or fine watering can

Light source: a sunny window or LED grow light

Seeds

Step-by-Step:

Prepare the Tray

Fill your tray with 2–4 cm of growing medium and level it out gently.

Sow the Seeds

Sprinkle seeds densely but evenly. No need to bury them—just press them down lightly.

Moisten Gently

Mist the seeds with water using a spray bottle.

Cover and Germinate

Cover the tray with a lid or another tray to create a dark, moist environment. Keep in darkness for 2–3 days.

Uncover and Grow

Once seeds sprout, remove the cover and move the tray to a well-lit spot. Water lightly once or twice a day.

Harvest

Use clean scissors to snip the greens just above the soil line when they are 2.5–7.5 cm tall, usually in 7–21 days.

How to Use and Serve Microgreens

Microgreens can be used in countless ways:

Garnish for soups, steaks, and brunch plates

Tossed into salads for texture and colour

Blended into smoothies for added nutrients

Topped on burgers, wraps, or tacos

Stirred into omelettes, risottos or pasta dishes

As a stand-alone salad with vinaigrette and shaved cheese

Restaurants and pubs can use them to:

Add visual flair

Elevate flavour with spicy or citrusy notes

Signal freshness and seasonality to diners

Tips for Pubs and Restaurants

Grow on-site: Small trays can be stacked vertically in kitchens or storage areas.

Label dishes: Let diners know their garnish is house-grown — great for menus and social media.

Host microgreen workshops: Great for community engagement and PR.

Growing microgreens is a sustainable, delicious, and profitable way to enrich your menu or home meals. They require little space and effort but offer huge rewards in flavour, health benefits, and presentation.