Terracotta bowl filled with Micro greens and Raddish

Sowing Microgreens All Year Round

🌱 Sowing Microgreens All Year Round

If you’re looking for a fast, fresh and flavour-packed crop you can grow any time of year, microgreens are unbeatable.

These nutrient-dense little shoots are harvested young, which means they’re bursting with colour and taste — think fiery radish, sweet pea shoots, punchy mustard and aromatic basil. Even better? You don’t need a garden, just a tray, some compost, and a little light.

How to Grow Microgreens 365 Days a Year

You’ll Need:

  • Microgreen seed varieties

  • Shallow trays or recycled pots

  • Seed compost / coir mat

  • Spray mister for gentle watering

  • A bright indoor spot or growlight

Simple Steps:

  1. Fill your tray with damp compost and sow thickly across the surface.

  2. Press the seeds in lightly — no need to cover.

  3. Mist with water and place a lid or tray on top to help germination.

  4. Once sprouted, move to a bright spot and keep compost moist.

  5. Snip when shoots reach 3–7cm tall, usually within 1–3 weeks.

🌿 Growing Through the Seasons

🌞 Spring & Summer: Natural light does most of the work — growth is quick and lush.
❄️ Autumn & Winter: A sunny windowsill or small LED growlight keeps trays productive.
♻️ Sow little and often — every 10–14 days — to maintain a steady harvest.

With our microgreens seed range and a little rotation, you’ll enjoy fresh microgreens all year round, perfect for salads, sandwiches, toppings, lunches or garnishes straight from your home.

Recipe ideas.... look no further

🥗 Microgreen & Lemon Olive Toast

Bright, zingy and ready in minutes — this microgreen toast makes the most of your homegrown microgreen shoots.

Ingredients

  • 1 handful fresh microgreens (radish, mustard or mixed)

  • 2 slices good bread, toasted

  • 2 tsp extra virgin olive oil

  • ½ clove garlic, rubbed on toast (optional)

  • Lemon zest + squeeze of juice

  • Pinch of salt + black pepper

Method

  1. Brush warm toast with olive oil and lightly rub with garlic.

  2. Top generously with freshly snipped microgreens.

  3. Add lemon zest, a squeeze of juice, salt + pepper to finish.

  4. Eat immediately while crisp and vibrant.

Perfect for breakfast, brunch, snack plates or light lunches — fresh flavour straight from your windowsill. 🌿✨

 

🥣 Microgreen Pesto (Fresh, Fast & Vibrant)

A punchy twist on classic pesto — perfect for pasta, spreading on toast, drizzling over salads or stirring into soup. Use any microgreens you grow, but pea shoots, basil, radish, rocket or mixed microgreens all shine beautifully.

Ingredients

  • 2 cups packed microgreens (any variety or mix)

  • 1 small handful fresh basil (optional but lovely)

  • 1 clove garlic (or ½ if you like it mild)

  • 30g nuts or seeds (pine nuts, sunflower seeds, almonds or cashews)

  • 30–50g grated Parmesan (or nutritional yeast for vegan)

  • Juice of ½ lemon

  • 3–5 tbsp olive oil (add more for creamier texture)

  • Salt + black pepper to taste

Method

  1. Wash and gently dry your microgreens.

  2. Add microgreens, basil (if using), garlic, nuts/seeds, and Parmesan to a blender or pestle & mortar.

  3. Blitz/Grind gently while drizzling in olive oil until smooth and silky.

  4. Add lemon juice, salt + pepper to taste.

  5. Store in fridge for 3–5 days — or freeze in ice cube trays for easy portions.

Serving Ideas

🥗 Toss through warm pasta
🥪 Spread on sandwiches or wraps
🍞 Swirl onto fresh toast or bruschetta
🍅 Drizzle over roasted veg or tomato salad
🥔 Stir into mashed potatoes or gnocchi

Fresh, green energy — straight from your windowsill to your plate 🌿✨

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