Domakihub How to Grow Microgreens at Home in 5 Simple Steps
From seed to harvest in under two weeks — no garden, no experience required.
Reviewed by Domakihub garden pros · 2026-06-23 · 4 min read
Microgreens are the seedling stage of herbs and vegetables — densely nutritious, intensely flavoured, and ready to harvest in just 7 to 14 days. The video above walks through the complete process from tray to plate; this article distils it into five clear steps, with practical notes for Greek homes, holiday rentals, and hotel kitchens where counter space and sunshine are rarely in short supply. Whether you are growing a handful of trays for your own breakfast bowl or supplying a steady crop to a boutique kitchen, the method is the same.
Why microgreens suit the Greek climate and lifestyle
Greece's long sunny days and warm interiors make growing microgreens almost effortless. A south-facing windowsill or a balcony with a few hours of direct light is all you need for most varieties — sunflower, radish, pea shoots, and basil are particularly well-suited to the Mediterranean conditions you will find from April through October.
For holiday rental owners and hotel operators, a small living microgreens station is also a genuine guest experience. A cluster of trays on a kitchen shelf signals freshness, care, and culinary ambition in a way that no supermarket garnish can match.
What to grow — choosing the right varieties
Beginners should start with fast, forgiving varieties: radish sprouts (ready in 5-7 days), sunflower shoots (10-12 days), and pea tendrils (10-14 days) are the most reliable. All three germinate readily without soaking and cope well with the temperature swings common in Greek apartments and open-plan villas.
Once you are confident, branch out into broccoli — one of the most nutritionally dense options — or basil, which smells spectacular and pairs naturally with Greek cuisine. Avoid slow or fussy seeds (fennel, carrot) until you have a few successful harvests behind you.
How to grow microgreens: 5 steps from seed to harvest
- 1
Prepare your tray and growing medium
Fill a shallow tray (10 x 20 cm is standard) with about 2-3 cm of potting mix, coconut coir, or a purpose-made microgreen mat. Firm the surface gently so it is level and moist — not waterlogged. A second tray with no holes placed beneath acts as a water reservoir and keeps things tidy on your worktop.
- 2
Sow seeds evenly and densely
Scatter seeds across the entire surface in a single, dense layer — microgreens are intentionally crowded. For large seeds like sunflower or peas, do a light pre-soak of 6-8 hours first to speed germination. Mist the seeds with a spray bottle, then cover the tray with a second inverted tray or a piece of cardboard to block light and hold humidity during the germination phase.
- 3
Keep dark and moist for 2-3 days
Place the covered tray somewhere warm — a kitchen counter, a cupboard, or a shelf away from drafts works well. Check once daily and mist if the surface looks dry. You will see pale, leggy shoots pushing up within 48-72 hours; this is normal and they will green up once exposed to light.
- 4
Move to light and water from below
Once shoots reach 2-3 cm and the cover is lifted, place the tray in bright indirect light or a sunny windowsill. From this point, water by pouring a small amount directly into the bottom reservoir tray rather than misting the leaves — this reduces mould risk and encourages roots to reach downward. A few hours of direct Greek sun per day is ideal; avoid midday summer sun through glass, which can scorch seedlings.
- 5
Harvest at the right moment and store correctly
Microgreens are ready when the first true leaves (the second set) just begin to appear, typically 7-14 days after sowing depending on variety. Cut with clean scissors just above soil level. Rinse, spin dry gently, and store in an airtight container lined with paper towel in the fridge — they keep well for 4-5 days. For the freshest flavour, harvest what you need each day and leave the rest growing.
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FAQ
- Do I need special equipment to grow microgreens in Greece?
- No. You need shallow trays (plastic food containers with drainage holes cut in the base work fine), a bag of potting mix or coconut coir, seeds, and a spray bottle. A bright windowsill replaces a grow light for most of the year in Greece. The total investment to start is under 10 euros.
- Why are my microgreens going mouldy?
- Mould almost always comes from overwatering or poor airflow. Switch to bottom-watering as soon as the seedlings emerge, make sure your room has some ventilation, and avoid misting the leaves once they are above the soil. Coir or a microgreen mat is less prone to mould than standard potting soil.
- Can I regrow microgreens after cutting?
- Most varieties do not regrow reliably after the first cut — the energy stored in the seed is largely spent. The exception is pea shoots, which will produce a second flush from the same roots. For a continuous supply, stagger new trays every 3-4 days so you always have a tray approaching harvest.