Harvesting is the easiest step in growing microgreens, but a few small habits make a big difference to how long they last. Cut at the right stage, keep the leaves dry, and get them cold quickly, and most microgreens will stay fresh in the fridge for five days to a week, some even longer.
When to harvest
Most microgreens are ready when:
- the cotyledons (seed leaves) are fully open, and
- the first true leaves are just starting to show, or have not appeared yet.
For most crops this is 7–14 days after sowing. Slow herbs such as basil and cilantro take 16–25 days. The days-to-harvest chart lists typical timings for 16 crops.
The best time of day is in the morning or a few hours after the lights come on, when the plants are well hydrated and crisp.
Stop watering before you cut
Wet leaves spoil quickly in storage. Skip watering for 12–24 hours before harvest, so the leaves and stems are dry while the plants are still turgid. If the tray looks wilted the morning of harvest, give it a small bottom watering and wait a few hours before cutting.
How to cut microgreens
- Use clean, very sharp scissors or a sharp knife. Blunt blades crush stems and they rot faster.
- Work in sections. Gently hold a small bunch of stems with one hand, tipping them slightly to one side.
- Cut about ½ inch (1 cm) above the growing medium. Cutting higher keeps soil, seed hulls and root hairs out of the harvest.
- Let the cut greens fall into a clean, dry bowl or onto a tray lined with paper towel.
- Pick out seed hulls and any yellow or damaged seedlings as you go.
For large trays, an electric herb trimmer or a long serrated bread knife held flat can speed things up.
Should you wash microgreens?
You have two options, and both are fine as long as you are consistent.
| Option | Best for | How |
|---|---|---|
| Wash just before eating | Most home growers | Store dry and unwashed; rinse only the portion you are about to eat |
| Wash, then dry thoroughly before storing | Trays that picked up soil or hulls | Swish gently in cold water, spin in a salad spinner, then air-dry on paper towel for 30–60 minutes |
If you grew on a clean mat or coco coir and cut high above the surface, many people do not wash homegrown microgreens at all. What matters most is that anything going into the fridge is completely dry.
How to store microgreens
- Line a rigid container — a glass food box or a plastic clamshell — with a dry paper towel.
- Place the microgreens in loosely. Do not pack them down.
- Lay another paper towel on top, close the lid and refrigerate at about 34–40°F (1–4°C).
- Check after a few days. If the paper towel is damp, replace it.
Rigid containers protect delicate leaves from being crushed, which is where spoilage usually starts. Zip bags work but bruise the greens more easily.
How long do microgreens last?
| Crop | Typical fridge life (stored dry) |
|---|---|
| Pea shoots | 7–10 days |
| Sunflower | 7–10 days |
| Radish | 5–8 days |
| Broccoli, kale, cabbage, kohlrabi | 5–8 days |
| Mustard, arugula | 4–6 days |
| Basil | 3–5 days (can darken if too cold) |
| Amaranth, cilantro | 3–5 days |
These are typical ranges for well-dried microgreens in a cold fridge. Greens cut wet, packed tightly or kept in a warm fridge door spoil faster.
Signs microgreens have gone bad: slimy or dark wet patches, a sour or musty smell, or mold. Compost them.
Can you freeze microgreens?
Not for salads — they turn limp and watery when they thaw. If you have a glut, you can freeze them for smoothies, soups or pesto: blend with a little olive oil or water and freeze in an ice-cube tray.
Can you keep microgreens growing instead?
Yes. One trick is to harvest only what you need each day and leave the rest growing. This works for a few days past the ideal stage. After that, the remaining seedlings get tough and may begin to yellow as they use up the energy stored in the seed.
Most microgreens will not grow back once cut. Pea shoots and wheatgrass are exceptions — see do microgreens regrow after cutting?.
What to do with the leftover tray
Pull out the mat of roots and medium and put it in a compost bin. Wash the tray with hot soapy water, rinse well and let it dry completely before the next sowing. Reusing old medium without composting it first can spread mold to your next crop.
Ways to use microgreens
- On top of eggs, avocado toast, soups and grain bowls
- Packed into sandwiches and wraps instead of lettuce
- Blended into pesto (basil, pea shoots, sunflower)
- Tossed through salads at the last moment
- As a garnish for curries and noodle dishes (radish, mustard and cilantro work well)
Frequently asked questions
Can I eat the roots of microgreens?
Technically yes, but they carry growing medium and are not pleasant to eat. Microgreens are normally cut above the medium.
Why do my harvested microgreens wilt so quickly?
They were probably harvested when dry and limp, or warm. Harvest well-hydrated plants in the morning and refrigerate them within a few minutes.
Is it OK to eat microgreens past the cotyledon stage?
Yes. They are still edible once true leaves appear — they are just tougher and stronger tasting. At that point they are closer to baby greens.
