As the days get shorter and temperatures drop, you might think your gardening season is coming to an end. But wait! There’s a fantastic way to keep growing fresh, healthy greens right through fall and even winter: microgreens! These tiny but mighty plants are packed with flavor and nutrients, and they’re incredibly easy to grow indoors or on a sunny windowsill. The microgreen movement has been gaining momentum, and it’s easy to see why—these little greens are not only delicious but also provide a burst of nutrition that rivals many mature vegetables.
Microgreens are essentially the seedlings of vegetables and herbs, harvested just after their first leaves develop. The beauty of growing them in the fall is that they don’t need much space or light, so you can easily cultivate them indoors with minimal fuss. Whether you’re new to gardening or a seasoned pro, microgreens are a fun and rewarding way to keep your green thumb busy when outdoor gardening slows down. Let’s dive into some of my favorite varieties to grow this fall and why they deserve a spot in your kitchen garden!
Radish Microgreens: Spicy and Quick to Grow
Radish microgreens are one of the fastest-growing microgreens, and they pack a delightful peppery punch! These tiny greens are ready to harvest in just 5 to 10 days, making them perfect for those of us who love instant gratification in the garden. Radishes are native to Southeast Asia and have been grown for centuries around the world. When grown as microgreens, they’re not considered invasive at all, so you can sow as many as you like without worry!
What I love about radish microgreens is how easy they are to grow. You don’t need any fancy equipment—just a shallow container, some soil, and seeds. They thrive in a sunny window or under a grow light, and they’re incredibly forgiving if you forget to water them occasionally. Plus, their spicy flavor adds a zing to salads, sandwiches, and soups. And did I mention they’re loaded with vitamins A, B, C, E, and K? Talk about a nutrient powerhouse!
Sunflower Microgreens: Nutty and Nourishing
Sunflower microgreens are another fantastic option for fall growing, and they’re one of my favorites because they have a rich, nutty flavor that’s so satisfying! These microgreens are slightly larger than some others, which makes them perfect for snacking or adding a crunchy texture to dishes. Sunflowers are native to North America and have been a staple of indigenous agriculture for thousands of years. When grown as microgreens, they’re not invasive, but they do need a bit more space to grow compared to smaller varieties.
Sunflower microgreens are packed with protein, healthy fats, and a wide range of vitamins and minerals, including vitamin E, zinc, and magnesium. They take about 10 to 14 days to grow, which is still pretty quick! I find that they do best in a well-lit area, and they need a bit of watering attention to stay moist but not soggy. When you see those little cotyledons unfurling, you’ll feel like a proud plant parent. The best part? They’re incredibly versatile in the kitchen—use them in salads, wraps, or even smoothies for a nutritious boost!
Basil Microgreens: Aromatic and Antioxidant-Rich
Basil microgreens are like a burst of summer flavor that you can enjoy all year round! These tiny greens pack all the aromatic punch of mature basil leaves but are much easier and quicker to grow. Basil is native to tropical regions from central Africa to Southeast Asia and is not considered invasive when grown in small amounts, like microgreens. The fresh, fragrant leaves are perfect for adding a hint of sweetness to your fall dishes.
Growing basil microgreens indoors is straightforward—they need a warm, bright spot to thrive, and they’re typically ready to harvest in 12 to 16 days. I love the way their aroma fills the kitchen, instantly lifting my spirits! Plus, basil microgreens are rich in antioxidants, vitamins A, C, and K, and other essential nutrients. Add them to pizzas, pastas, or just sprinkle them over your favorite soup. They bring that delightful basil essence to your dishes without having to wait for a full plant to grow!
Pea Shoot Microgreens: Sweet and Crisp
Pea shoot microgreens are a wonderful choice for those looking to add a sweet, delicate flavor to their fall meals. Pea shoots are harvested from pea plants just after they develop their first few leaves, and they taste just like fresh peas! Peas are native to the Mediterranean region and Western Asia, and they’re not invasive when grown as microgreens. Plus, they’re a rich source of vitamins A, B, C, and E, as well as essential minerals like calcium and iron.
What I find delightful about growing pea shoots is how easy they are to care for. They’re fairly low-maintenance and grow well in a shallow tray with just a bit of soil. In about 10 to 14 days, you’ll have a crop ready for harvest! Pea shoots are fantastic in salads, sandwiches, or even tossed into a stir-fry. Their mild, sweet flavor pairs beautifully with almost any dish, adding a burst of freshness that brightens up the whole meal.
Mustard Microgreens: Bold and Flavorful
If you like a bit of heat in your greens, mustard microgreens are the way to go! These little guys have a spicy, tangy flavor that’s perfect for those who enjoy a kick. Mustard plants are native to Europe, Asia, and the Mediterranean, and they’re definitely not invasive when grown as microgreens. They’re incredibly rich in vitamins A, C, K, and E, and contain plenty of antioxidants that promote good health.
Mustard microgreens are ready to harvest in just 7 to 10 days, making them one of the fastest microgreens to grow. I love how they add a spicy bite to dishes like tacos, salads, or even as a garnish on a hearty bowl of soup. Growing them is simple, and they do well in a sunny spot with a bit of regular watering. And because they grow so quickly, you can enjoy fresh, tangy greens all fall long without much effort!
Cilantro Microgreens: Zesty and Refreshing
Cilantro microgreens are a fantastic option for adding a burst of zesty, citrusy flavor to your fall meals. Cilantro is native to regions spanning from Southern Europe to Northern Africa and Southwestern Asia, and as microgreens, they’re not invasive at all. These greens are perfect for anyone who loves the fresh, distinct flavor of cilantro but doesn’t have the patience to wait for a full-grown plant. They’re rich in vitamins A, C, and K and provide a refreshing addition to any dish.
Growing cilantro microgreens takes a bit longer—about 14 to 21 days—but the wait is worth it! I like to use them as a garnish on everything from tacos to soups to grain bowls. They thrive in bright light and need regular watering to keep the soil moist but not waterlogged. One of my favorite things about cilantro microgreens is how they bring a pop of flavor to the table, transforming even the simplest dishes into something special!
Beet Microgreens: Sweet and Earthy
Beet microgreens are another fantastic choice for the fall microgreen garden. These tiny greens are beautiful with their vibrant red stems and green tops, and they add a mild, sweet, earthy flavor to your dishes. Beets are native to the Mediterranean region and are not considered invasive when grown as microgreens. They’re an excellent source of vitamins A, C, and K, as well as iron and calcium.
Growing beet microgreens is a bit slower than some other varieties, taking around 14 to 21 days, but the colorful reward is worth the wait! I love the way they look on a plate, adding a burst of color and a unique flavor to salads, sandwiches, and garnishes. They’re relatively easy to grow in a shallow container, needing just a bit of light and regular watering to thrive. And their earthy taste? Absolutely divine, especially in the fall when you’re craving something a little richer and more robust.
There you have it! The microgreen movement offers an easy, fun, and nutritious way to keep growing all through the fall. With a little bit of light, water, and a few seeds, you can enjoy fresh, delicious greens that are packed with flavor and nutrients.
