Growers Guide to

Tiny Greens
By Dr. Lynette Morgan
34 THE GROWI NG EDGE November/December 2008 WWW. GROWI NGEDGE. COM
cally for their distinctive favor which is ofen
more subtle and delicate than the mature
plant. Other `spicy or pungent greens may be
used in combination with the lesser favored
types in salad mixes or used on their own as
an important constituent of a dish.
Arugula
Arugula is one of the most popular micro-
greens due to its distinctive tangy, nutty
almost astringent favor which is well devel-
oped in even tiny seedlings.
Basil
Both green varieties of basil such as Genovese
and red types such as Dark Opal are another
widely grown microherb. Some lesser known
types of basil such as lemon, Tai and cin-
namon basil are also grown as microgreens
for specialized markets. Basil microgreens
are also highly attractive and have a subtle
favor and aroma which is not overpowering
in salad mixes. Basil germinates and grows
rapidly in microgreen systems; however it
has a higher heat requirement than many of
the traditional greens and heating is usually
required for winter production.
Radish
Radish microgreens have a surprising favor
and some varieties are as hot and pungent as
a fully mature radish root. Tere is a lot of
diversity amongst the radish varieties used
for microgreen production: colors include
green pinkish red and vivid purple and this
is one of the easiest greens to grow. Radish
is used as a color spiker or garnish and the
darker colored types are high in vitamins,
minerals and antioxidants.
Flavorful Greens
Some of the favorful microgreens may come
as a surprise to both hydroponic producers
and customers. Many commonly available
vegetables now have a mini microgreen version
which has the same favor but can be used in
more diverse ways.
Carrot
Carrot microgreens are light and feathery
with a mild carrot favor and aroma. Car-
rot seed is much slower to germinate than
most other microgreens with a much longer
production time and the harvested product
is lightweight.
Celery
Celery microgreens have very become popu-
lar and are used almost like a herb for adding
mild favor in dishes, salad mixes and as a
garnish. Its favor can be moderately strong
in even young seedlings.
the specifcations of their market, allowing
chefs to decide how many leaves they want
on their microgreen product at harvest. Many
species are simply grown to a predetermined
height ofen 2 to 3 inches before harvesting.
Microgeen seed is grown at a high density so
that the developing seedlings grow tall and
straight with a tender almost blanched stem
and bright, well-developed leaves.
Health-giving Properties of Micro-
greens
Some microgreen species are grown specif-
cally for their healthy compounds and prop-
erties and these have found a niche market
within the health food industry. Te most
well known of these is wheatgrass, which has
been grown for many years as a fresh or frozen
health supplement afer juicing. Wheatgrass
is considered a highly nutritious and cleans-
ing food source rich in vitamins, minerals,
amino acids, antioxidants and enzymes.
Other species such as fax, chia, broccoli
and varieties of red brassica also have health
compounds. Te darkly colored purple/red
varieties of radish microgreen which produce
intensely-colored young leaves contain high
levels of antioxidants linked to having anti-
cancer properties.
Common Microgreens
Shoots and tendrils
Pea shoots have been in use as a gourmet
salad item or garnish longer than most
other microgreens, however their popularity
continues to grow and other `shoots such as
sunfowers are now also making an appear-
ance. Pea shoots have a tender favor similar
to young snow pea pods and a long, white,
succulent yet crunchy stem which adds both
texture and favor to many dishes. In the
past the snow pea has been grown for shoot
production, however there are new varieties
have been developed for the production of pea
tendrils. Pea tendrils are the part that the plant
uses to attach onto supports; they are long,
thin, feathery and decorative which makes
them popular as a garnish. Varieties of peas
which produce less leaf and more attractive
tendrils have been bred and yield a higher
weight of harvested product and will even
regrow if not cut too low at harvest. Corn
shoots are another microgreen harvested
at the 2 3 inch stage these taste like mild
fresh sweet corn.
Spicy Greens
Some greens are grown for their attractive
appearance, texture or color, while others are
highly sort afer for their favor and aroma.
Many of the microherbs are grown specif-
Microgreens: larger than a sprout, smaller
than a baby salad leaf theyre the latest trend
to hit the gourmet food world and a diverse
crop hydroponic growers are beginning to
embrace.
Microgreens have actually been in produc-
tion for a few years now, although variety in
the past was limited to largely fresh wheat
grass for juicing, snow pea shoots and a few
other garnishes. Microgreens originated in
California where innovative chefs started
using them to incorporate color, favor and
texture into their dishes a trend which rap-
idly spread across the U.S. Now microgreens
are being produced commercially in many
countries and the diversity of production
methods and species grown is ever increas-
ing. Microgreens have many of the health
benefts of sprouts, most pack a powerful
punch of favor for their tiny size, and these
delicate mini plants are springing up on
trendy restaurant menus at an explosive rate.
Microgreens appear as toppings, garnishes
and favorings in salads and feature in many
up-market dishes as well as being sold in
produce stores and supermarkets.
What makes microgreens so unique is
perhaps the diversity of crop species being
produced and the fact that they are incredibly
well-suited to hydroponic production. Unlike
baby salad greens or mesclun mixes which
are commercially grown and mechanically
harvested on a large scale outdoors in soil,
microgreens need careful attention to detail
and prevention of contamination with grit
particles. Greenhouse or indoor production
are well-suited for microgreen production
because plants grow in soilless media with
high cleanliness and hygiene requirements.
Microgreens are also good for smaller
hydroponic growers with limited space look-
ing for a proftable, fast turn-around crop with
direct sales to customers and restaurants.
Tey are also the perfect bench top crop for
growing at home in order to have fresh, mini
salad greens year round. With some basic
hydroponic technology and a fuorescent
grow lamp, sufcient microgreens can be
grown on a kitchen bench to supply salads, gar-
nishes and sandwiches for the whole family.
Defning Microgreens
It can be rather hard to defne at exactly what
stage of growth a particular crop species
would be called a microgreen. Generally,
microgreens are larger than a sprout and
have produced at least two true leaves afer
expansion of the seedling leaves or cotyle-
dons. However some growers harvest them
at the seedling leaf stage while others let their
microgreens develop and produce up to four
true leaves. Many even grow their crop to
Growers Guide to
Tiny Greens
WWW. GROWI NGEDGE. COM November/December 2008 THE GROWI NG EDGE 35
Chives
Baby chive leaves are highly decorative and
ofen used to replace mature chopped chive
leaves. Chives are slower to germinate than
many other microgreens and production
times are longer. Tey can be sown at a
very high density and the clumps harvested
by cutting at the base when they reach the
required height.
Broccoli
Broccoli microgreens are rich in the com-
pound sulforaphane, considered to have
many health benefts due to its anti-cancer
and anti-bacterial agents.
Cabbage
Red cabbage is used for its mild cabbage favor
and attractive color. Cabbage seed germinates
rapidly in microgreen systems and is relatively
easy to produce. Tere can be problems with
caterpillars in greenhouses at certain times of
the year and screens are required to prevent
entry of egg laying butterfies.

Mustard and Cress
Mustard and cress are perhaps the oldest
types of microgreens grown. Both have been
produced as seedlings for use in sandwiches
and salads for many years. Mustard and cress
have a sharp, peppery favor and are easy to
grow as a microgreen crop.
Watercress
Watercress is a less common microgreen
possibly because of its slow rate of growth
from seed. Watercress has a peppery favor
and makes an attractive, bright green garnish.
It also has proven health properties and con-
tains good amounts of vitamin A, C, calcium
ion and folate as well as isothiocyanates which
are cancer-fghting compounds. Watercress
grows extremely well in NFT and solution
culture hydroponic systems and has consider-
able potential as a microgreen crop.
Parsley
Flat leaved parsley is one of the most popular
microherbs and can be grown at a high density
and harvested at the one or two true leaf stage
depending on customer requirements. Its
favor is mild but distinctive and it contains
none of the fbrous stems that older mature
parsley can develop.
Fennel
With a mild aniseed favor and attractive
green feathery leaf, fennel microgreens have
become popular with chefs. Fennel seed
germinates readily, although this crop can
be prone to aphid attack in spring.
Chrysanthemums
(Chinese Edible Chrysanthemum)
Also called Shungiku, this is a herb used in
oriental cooking and has become a popular
microgreen due to its interesting favor,
which tastes similar to how chrysanthemums
smell.
Cilantro
Cilantro microgreens are one of the most
popular miniherbs and can develop a rea-
sonably strong favor under warm growing
conditions. Cilantro is a warm season crop
and needs at least 22 to 26 degrees C for
germination conditions similar to whats
required by basil minigreens, making them
ideal to be cropped together where heating
is required.
French Sorrel
Sorrell has a very distinctive, sharp, acidic
and slightly-bitter favor and can be used as
a salad spiker. Ofen mature sorrel becomes
too intense or acidic, however the microgreen
version is milder and less bitter, although can
be slow growing and prefers cooler growing
conditions.
Mint
Mint is a lesser grown miniherb, possibly
because mint seed is tiny and slow to develop
into a small plant. Te favor is mild, yet
36 THE GROWI NG EDGE November/December 2008 WWW. GROWI NGEDGE. COM
distinctive and the micro plants are highly attractive. Mint prefers cool
growing conditions and performs well in NFT and other hydroponic
systems where plenty of moisture is provided. Mint microgreens need to
grown under shade in summer with the nutrient solution temperature
monitored and chilled to prevent it from becoming too warm for good
mint germination and production.
Dill
Dill microgreens have become popular in fsh dishes, ofen replacing
mature chopped dill. Te favor is very mild, but the foliage is simi-
lar to fennel in appearance feathery and attractive, although very
lightweight.
Shisho
Red/purple and green shisho (perilla) sometimes referred to as the
Sushi herb used in Japanese cuisine has become more popular as a
salad green. Perilla is an attractive and well-favored microgreen with
leaves resembling an ornamental coleus. Its a challenging microgreen to
grow because the seed needs to be relatively fresh to germinate well and
also benefts from stratifcation at 5 degrees C under moist conditions
before sowing. Perilla seed also needs light to germinate and should
be lightly sown into the top of the growing media or mats.
Tender Greens
While lettuce varieties ofen make up the bulk of mesclun or baby leaf
salad mixes, the tender or succulent species used for microgreen produc-
tion are quite diverse and includes a range of leaf sizes, shapes, colors
and textures.
Spinach
English spinach has a dark green leaf and very mild favor. Spinach
seed can have a low germination rate, particularly if conditions become
overly warm. Optimum temperatures for germination are 16 to 22
degrees C. Under high temperatures, a large proportion of the seed
may fail to germinate and this can then rot in the microgreen system
and cause disease. Spinach is a cool season crop which benefts from
summer shading and nutrient solution chilling.
Beet
Beet types such as Bulls Blood is primarily grown for its intense red
color on even very young seedlings.
Tatsoi
Tatsoi has a rounded leaf and thick white petioles with a crisp texture
and has a rapid germination and growth rate. Tis is a highly productive
microgreen for hydroponic systems and has few problems.
Mitzuna
Mizuna has an attractive light green serrated
leaf and is one of the fastest and most pro-
ductive microgreens to grow. Germination
is rapid and the crop usually has few disease
problems. Mitzuna has a very mild mustard
favor and a wide range of uses.
Amaranth
Red amaranth is grown primarily for its deep
color and attractive leaves, although green
types with pink stems also exist.
Chard
Chard is available in a range of colors includ-
ing yellow, pink, red and green and it has a
mild spinach taste. Seed germinates readily
although Chard is more of a cooler season
crop with a slower growth rate than lettuce.
Kale
Microgreen kale produces succulent and
tender leaves which are fnely cut and almost
blue-green in color. Another cooler season
green, its color becomes paler under warm
growing conditions.
Mache
Also called corn salad or lambs lettuce, mache
produces rounded leaves with a lettuce-like
growth. Its a common ingredient in baby leaf
mixes and its microgreen version has many
uses and can be harvested from the two to
four leaf stage.
Lettuce
Lettuce microgreens are relatively easy to pro-
duce in most systems, however germination
problems can occur once temperatures reach
26 degrees C or higher with seed going into
secondary dormancy. Shading and chilling
may be necessary in hot summer climates
for high quality microgreen production of
lettuce.
Tis is just a selection of microgreen types
being grown commercially using hydroponic
methods, there are many other varieties of
greens and the list continues to grow.
Production of Microgreens Seed
Wherever possible, use seed that has been
packaged and produced specifcally for sprout
or microgreen production. This usually
means the seed has a very low percentage
of `foreign matter or contamination from
other species and is clean and high quality.
Organically-produced seed is available for
some common microgreen species, although
the cost of this can be a little higher than non
organic seed sources. Seed treated with many
fungicide compounds should be avoided
because this poses a contamination risk.
Peas and spinach are crops which ofen have
fungicide-treated seed, so growers should
check this before purchasing. Microgreen
seed is usually purchased by the pound or
kilogram and can be kept stored in airtight
containers until use.
Some microgreen varieties have seed which
is `mucilaginous meaning that once wetted
up, the seed forms a thick, gelatin-like layer
which holds moisture. Cress is one example
of mucilaginous seed and these seed types
should not be presoaked before sowing.
Larger seeds such as wheatgrass, corn
and peas may be presoaked in warm water
for 24 hours before sowing, although not all
growers carry out this additional step. Some
studies report that matric priming advances
the germination of certain microgreen species
such as beet, chard, amaranth, radish and kale,
with advancement in seedling emergence in
some greens.
When sowing into long tray systems, even
distribution of seed is important and ofen
seed shakers are used to assist with this
process. A given weight of seed should be
sown into each tray or area to give the correct
density and this varies for each species being
grown. Many commercial seed suppliers give
recommendations for sowing density for dif-
ferent varieties of microgreens, although this
may need to be adjusted if the crop is going
to be harvested a little larger or smaller than
usual.
Afer sowing into the predampened media
or mats, the seed may be misted intermit-
tently in some systems. Others rely on
regular food and drain cycles or irrigation
supplied through NFT-type channels until
germination has occurred and the seedlings
have anchored themselves with a young root
system.
Equipment and Systems
Tere are a huge range of systems and
equipment used for the production of micro-
greens. Many growers faced with a rapidly
establishing new niche market, simply modi-
fed their production techniques of leaf lettuce
and mesclun greens or herbs to incorporate
the smaller mini greens. Commercial growers
setting up these days now have equipment
specifcally-designed for this crop such as
modifed-wide NFT type trays, tiered systems
and various food and drain tables. Smaller
growers ofen use shallow nursery trays lined
with mats or media into which the micro-
green seed is sown with overhead irrigation
or food and drain methods for watering.
Te microgreen seed requires some form
of support to hold and wick moisture while
at the same time preventing water-logged
conditions that prevent oxygen reaching the
germinating seed. Microgreen growers have
utilized materials as diverse as paper towels,
burlap sheets, perlite, vermiculite, rockwool
and specialized microgreen mats for this
purpose, although loose media can create
problems with grit particles contaminating
the harvested product.
Te majority of microgreen producers use
climate-controlled greenhouses for year-
round production. However, in humid tropi-
cal areas, production of these can be limited
by temperature, and since microgreens can
be grown in a relatively small area, refriger-
ated shipping containers and chiller rooms
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with artifcial lighting are being used
for production. Lettuce and sprout
growers in tropical regions ofen use
chilled rooms to germinate seed which
would otherwise be difcult to sprout
outdoors in a greenhouse situation due
to extreme temperatures.
Microgreens can be grown through
to harvest in these temperature-con-
trolled rooms, usually in a tiered or
shelf system with fuorescent tubes
used as grow lamps. In this type of
system, the freshly-sown trays are
initially germinated on the lower tiers
of shelves as light is not necessary dur-
ing this stage. Once germination has
occurred, the trays are then shifed
up onto the shelves with lighting for
the young leaves to develop full color-
ation. Te temperature and humidity
is controlled to optimal levels for the
type of microgreens or sprouts being
produced. With this system, micro-
greens can be produced on-site and
harvested immediately before use. Use
of refrigerated shipping containers for
fresh microgreens on-site in ofen remote
tropical areas for resorts, restaurants and local
supply mean fresh greens can be readily avail-
able in a short-time span in an environment
where outdoor grown vegetables are scarce
or very expensive.
Because microgreens are highly productive
for the amount of space they take up, they
could also be viable for indoor growers or with
modifcation of warehouse space, garages and
other areas. Lighting is required for these
greens. However, since they are technically
not grown past the seedling stage, lower light
levels are required than if a mature or fruiting
crop was being produced. Fluorescent grow
tubes and T5 lighting system incorporated
into shelved growing racks, along with some
good air fow and ventilation over the trays
to help remove humidity, can give a highly-
productive indoor growing system for small
hydroponic growers.
Watering and Nutrition
Microgreens are diferent from sprouts in
their nutritional requirements and require
a dilute nutrient solution to be applied to
maintain foliage quality and growth rates.
Sprouts are typically soaked and misted
with only water because the seed contains
sufcient reserves for the short period of
time these are grown. Microgreens however
are grown to the point of developing their
frst true leaves or sometimes even longer,
and therefore need some dilution nutrient
solution to support this process. Initially,
microgreen seed needs to be germinated
in water any salts applied at this stage
can cause germination problems. Once the
cotyledons (seedling leaves) are visible and
starting to develop chlorophyll, the seedling
will have exhausted the reserves contained
in the seed. At this stage, the young plant
is starting to photosynthesize and produce
its own assimilate, and nutrient ions will be
absorbed by the root system.
A general purpose vegetative or seedling
nutrient formulation is usually sufcient for
microgreen production, however commercial
growers should carry out an initial water sup-
ply analysis to check for naturally-occurring
40 THE GROWI NG EDGE November/December 2008 WWW. GROWI NGEDGE. COM
minerals and have their formulation adjusted
for the presence of these. EC levels are typi-
cally run at seedling strength for microgreens,
although they may be adjusted for season
in a similar way to lettuce and herb crops.
Tere is some scope to manipulate growth
of microgreens with use of EC. Higher EC
can be used to boost color development in
red types during low winter light if necessary.
Control of EC will also afect shelf life of cut
microgreens. Seedlings grown on very dilute
solutions can develop `sofer tissue and a
higher rate of water loss post harvest verses
those plants receiving a higher EC. pH levels
for microgreens are the same as those used
for production of the mature plant around
5.8 for most species.
Hygiene Considerations
Just as with sprout production, there are
food safely requirements for microgreen
production. Various fungal pathogens can
develop and grow on sprouting seed, particu-
larly under the humid conditions and high
densities microgreens are grown at and these
can pose a contamination risk. Generally,
high-quality viable seed sown into a clean
system at the correct temperature for germi-
nation and the correct moisture levels, will
germinate rapidly with few problems. Disease
outbreaks are more common where old seed
may be used or where temperatures are either
too hot or cold for rapid germination. Over
watering also posses a risk as seed may begin
to rot before germination can occur.
Te water supply needs to be of high
quality water can carry human and plant
pathogens which may contaminate a crop,
although a municipal water supply is treated
to prevent this risk. Other health and safety
concerns are similar for all hydroponic opera-
tions: birds and rodents can carry disease into
the cropping area and workers should wash
their hands thoroughly or wear gloves when
harvesting and packaging the product.
Food baths at doors of greenhouse and
packing areas also help keep these areas clean
and disease-free. Tere are also concerns
and more regulations these days relating to
food safely with fresh produce. Hydroponic
growers should be aware of the procedures
and guidelines they need to follow.
Pests and Disease
While microgreens are grown rapidly
and harvested young, they can still become
infected with disease and infested with pests.
Luckily if a severe pest or disease outbreak
does occur, the crop can be removed and the
area cleaned and replaced with a new crop
ready for harvest in just a few weeks. How-
ever, persistent pest and disease problems
have been known to occur in commercial
microgreen crops just as they can in any
hydroponic operation. Aphids in particular
seem to savor tender microgreens, but are
mostly a problem at certain times of the year
when winged adults are fying and make
their way into the production area. In most
microgreen operations there are usually crops
at diferent development stages present at any
one time so it is possible for a pest infestation
to carry over from more mature greens to
recently germinated ones, although the rapid
crop turn-around does present widespread
breeding with many insect pests.
Diseases can become an issue where
growing conditions are particularly warm
and humid. Because of the density micro-
greens are grown, at outbreak of damping
of pathogens such as pythium can be par-
ticularly serious and spread at a rapid rate.
With this sort of problem, diseased plants
are best removed and the outbreak isolated
as control with fungicides can be difcult
with such a tender crop. Prevention of fun-
gal and bacterial outbreak is important and
using sterilized growing media/mats, clean
water, good hygiene and cleaning of growing
surfaces afer each crop combined with
humidity control and good air fow all
assist with prevention of disease attack.
Harvesting
Microgreens are harvested and packaged
into clamshells or other bulk packs and are
typically cut right at the base of plant stem,
just above the surface of the growing media
or mat. Cutting height is important as high
quality microgreens need a good, clean por-
tion of stem below the leaves, but should not
be cut so low as to risk contamination with
the growing media or material the seeds
were sown into. Tis becomes particularly
important if a loose, granular media has been
used for production as particles can easily be
picked up during the harvesting process and
contaminate the product.
During warm growing weather, micro-
greens, just as with herbs and lettuce, are best
harvested early in the day when the foliage
is coolest and most turgid. Tis will prolong
the shelf life of the packaged product. Cutting
should be carried out with a sharp knife or
scissors to prevent excessive tissue bruising
and crushing of the stems which also reduce
product shelf life. Because microgreens are so
tender at this stage, harvesters need to take
particular care not to crush the delicate stems
or foliage during this process. Some species
are more difcult to harvest than others due
to sof, light or feathering foliage, dill, fennel
and cress are some of the sofer varieties that
need careful handling.
For microgreens being shipped while still
growing in trays or cells, the handling is
somewhat easier. Tese can be stored under
refrigeration for most species, which will slow
growth and respiration by the foliage so that
the plants become almost dormant, while
still being able to take up sufcient moisture
from the root zone to prevent wilting and
desiccation.
Marketing and Packaging
Most microgreens are sold either cut and
packaged into various sized clamshells two,
four or eight ounce sizes or as a living
product in cell packs or trays which can be
cut just before serving. Shipment while still
growing in trays or packs ensures maximum
shelf life and the customer can decide at what
size they want to harvest and use the difer-
ent microgreen species. Many microgreen
producers supply their markets with both
individual species packs and mixtures of
greens, ready to use. Examples of various
microgreen mix products include `spicy
Asian mixes and `Mediterranean mixes, also
rainbow colored and herb mixes are avail-
able with some growers creating customized
micro green mixes for customers.
Microgreens are young and tender and
therefore have a high rate of respiration and
potentially a short shelf life if not stored and
handled correctly. Clamshell packaging helps
retain moisture around the foliage and pro-
tect the delicate young tissue from bruising
and damage. If stored under refrigeration,
microgreens should have a shelf life of at
least one week. However, basil microgreens
need careful handling because basil is prone
to chilling damage at temperatures below
40 degrees C with foliage discoloring and
blackening resulting from cool storage. Basil
microgreens need the same storage condi-
tions as mature cut basil herb productions,
at temperatures above 40 degrees F.
Where to Next?
While microgreens are still considered a
niche market, there is growing demand for
sales through standard produce outlets such
as supermarkets, organic outlets and produce
stores which will see demand increase rapidly.
Microgreens are likely to take a portion of
the existing sprout market as well as pick up
new customers looking
for a high-end gourmet
item. Tere also exists
potential within the cer-
tified organic market
with hydroponic organic
growers already in exis-
tence.
Hydroponic micro-
greens are a crop
well-suited to small
hydroponic growers
supplying local mar-
kets. Although there is
a degree of skill required in growing these
seedlings at high densities and maintaining
post harvest quality, the wide range of spe-
cies, diversity of uses and growing popularity
makes them a great proposition for hydroponic
growers.
Resources:
Further information and sources of microgreen
supplies
Commercial multipurpose tray American
Hydroponics, www.amhydro.com
Microgreen grow mats Sure To Grow, www.
suretogrow.com
Microgreen seed Johnny Seeds, www.john-
nyseeds.com
Microgreen growers Web sites:
Green Cuisine Gourmet Microgreens, http://chef-
sgreens.com
OH produce & organically certifed hydroponic
microgreen production http://ohproduce.net/
index.htm
References:
Advancing greenhouse establishment of radish, kale
and amaranth microgreens through seed treatments.
J S Lee, W G Pill, 2005. Journal of the Korean
Society For Horticultural Science. Volume 46 (6),
p 363-368
Seed treatments to advance greenhouse establishment
of beet and chard microgreens. J S Lee, W G Pill, BB
Cob, M Olszewski, 2004. Journal of Horticultural
Science and Biotechnology Volume 70 no 4 page
565 570.
http://www.viamagazine.com/top_stories/articles/
microgreens02.asp