Five steps to grow microgreens indoors at low costs

In recent years, microgreens have become one of India’s fastest-growing home food trends. What began as a niche health-food has now entered urban kitchens, where space is limited and people want fresh, pesticide-free greens within arm’s reach. 

Microgreens are the young shoots harvested in seven to 15 days after germination. They are tiny, but they pack more flavour and nutrition than mature vegetables. 

Studies show microgreens can contain three to 40 times more vitamins and antioxidants than mature veggies, depending on the variety. Their rapid growth rate, high nutritional value, and minimal space requirements make them a good choice for indoor farming.

Another reason for their rising popularity is economics. A single tray of microgreens often sells for Rs 150-300 in urban markets. Growing them at home, however, costs only a few rupees per tray. 

Many Indian families now grow them on balconies, kitchen counters, windowsills, or even on a table near a source of natural light. The trend is also visible on social media, where urban gardeners in Mumbai, Delhi, Bengaluru and Pune regularly share their harvests, sometimes from makeshift setups with recycled plastic boxes and trays.

The microgreens movement has also led to many small businesses.

Young entrepreneurs and homemakers have turned unused corners of their homes into microgreen farms, supplying restaurants, local organic stores and housing societies. 

But even if one is not looking to start a business, growing microgreens is one of the simplest ways to bring fresh, chemical-free greens into the kitchen. All it takes is a shallow container, a handful of seeds, and a sunny spot.

Here’s how anyone can start growing microgreens at home in five easy steps.

1. Choose the right seeds 

Microgreens can be grown from a wide range of seeds, but beginners often succeed fastest with mustard, fenugreek (methi), moong, sunflower, radish, wheatgrass and basil. These sprout quickly, grow uniformly and deliver a strong flavour. 

Since these seeds are used for cooking, they are inexpensive to begin with. A tablespoon of methi or mustard seeds can fill an entire tray. 

For stronger flavours, radish and mustard microgreens are popular. For mild, salad-friendly greens, choose sunflower or moong. Always ensure seeds are clean and untreated. Many Indian gardeners simply buy grocery-store seeds and achieve excellent results.

Also Read: How to grow mint, basil, and curry leaves indoors at almost zero cost

2. Prepare a simple growing tray 

Microgreens do not need large pots or deep soil. A shallow tray, an old ice cream tub or a plastic box work well. 

Make four to five holes at the bottom to allow drainage, and place a plate below to catch excess water. Line the container with a thin layer of moist cocopeat, garden soil, or even tissue paper if soil isn't available. 

Also Read: Microgreens Millionaire and Honeybees

Cocopeat is ideal because it stays light and retains moisture. Spread the medium evenly and ensure it is damp, not wet. This simple tray setup is easy to maintain indoors, needs minimal watering and produces consistent results. 

3. Sow densely and keep moist 

To get thick, lush microgreens, spread seeds densely across the surface. They should touch but not overlap. Press them gently into the growing medium and spray water with a mist bottle. 

Many growers cover the tray with a plate or cardboard for the first 48 hours, creating a dark “germination chamber” that speeds up sprouting. Once seeds begin to germinate, uncover and keep them in indirect sunlight. 

Mist once or twice a day to maintain moisture. Since they grow for only a short period, they do not need fertilisers, resulting in organic microgreens. The key here is consistent moisture and neither dryness nor overwatering. 

4. Give them good light and air 

Light determines the colour, strength and flavour of microgreens. A bright windowsill with indirect sunlight is often enough. 

If your home receives limited light, move the tray closer to the window, or place a mirror or foil behind it to reflect sunlight. Good ventilation reduces mould, so avoid overcrowding trays and allow some airflow.

Also Read: Banker quits job to grow microgreens; earns Rs5 lakh monthly from just a 64 sq ft unit 

In most Indian cities, microgreens grow best in temperatures between 20 and 30 degrees Celsius, making them suitable year-round. Within six to ten days, depending on the seed type, you’ll see two to three inches tall shoots with their first set of leaves, which are ready to harvest with a clean pair of scissors. 

5. Harvest and use them in everyday meals 

Microgreens taste fresh, crisp and aromatic, making them an easy upgrade to daily meals. Mustard and radish microgreens add sharpness to sandwiches and parathas. Sunflower and moong microgreens are great in salads, sprout bowls, poha or upma. 

Basil microgreens complement pasta and omelettes, while methi microgreens work well in dals, sabzis and theplas. Harvest by cutting just above the root line, wash gently, and use immediately for the best flavour. 

Many people sow a new tray every 4–5 days to maintain a continuous supply. With such ease, it’s no surprise that microgreens have become India’s favourite home-grown superfood.

(Riya Singh is a Ranchi-based journalist who writes on environment, farming, sustainability, startups, & women empowerment)

Also Read: This man quit his high-paying MNC job to grow microgreens; clocks Rs12 lakh monthly turnover

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