Short answer: harvest microgreens when the seed leaves are fully open, usually at 7 to 14 days. Skip watering for 12 hours first so the greens are dry. Hold a handful, then cut 1/4 to 1/2 inch above the soil with clean, sharp scissors. Store them dry in the fridge and rinse just before eating.
When to harvest microgreens
Most microgreens are ready when the first two leaves, the seed leaves, are fully open and before the first true leaves get large.
| Crop | Ready at | Sign |
|---|---|---|
| Broccoli, kale, cabbage | 7–14 days | Seed leaves open, flat and green |
| Radish, mustard, arugula | 8–12 days | Seed leaves open |
| Sunflower | 8–10 days | Seed leaves open, before true leaves |
| Pea shoots | 8–10 days | 3–5 inches tall, first tendrils |
| Buckwheat | 10–12 days | Before true leaves |
| Basil, cilantro | 12–28 days | Seed leaves open, first true leaf if you like |
See the microgreens timeline for every crop.
How to harvest microgreens, step by step
- Day−1
Skip the last watering
Don't water for about 12 hours before cutting. Dry greens store much longer.
- Day0
Clean your tools
Wash your scissors or knife and the container you'll store the greens in.
- Day0
Hold and cut
Gently gather a handful of greens. Cut 1/4 to 1/2 inch (about 1 cm) above the soil, so no soil or seed hulls come with them.
- Day0
Pick out hulls
Shake the greens lightly over the tray. Pick off any seed hulls, especially on sunflower and buckwheat.
- Day0
Store dry
Lay the greens loosely in a container lined with a paper towel and refrigerate.
How to harvest microgreens cleanly
- Cut above the soil. Soil on cut greens is the main cause of grit and early spoilage.
- Cut in sections. Harvest only what you'll eat in the next few days. The rest keeps growing for a short while.
- Use sharp blades. Dull blades crush stems, which then spoil faster.
- Keep it dry. Damp greens turn slimy in the fridge.
After the harvest
Most microgreens don't regrow. Pull the root mat out, compost it, and wash the tray in hot, soapy water. Pea shoots can sometimes give a smaller second cut if you leave a node above the soil.
For a steady supply, sow a new tray every few days so one is always ready.
Storing your harvest
Microgreens keep about 5 to 10 days in the fridge if they're cut dry and stored well. Read how to store microgreens for the full method, and microgreens packaging if you sell them.
New to growing? Start with the step-by-step microgreens guide.
Frequently asked questions
When are microgreens ready to harvest?
When the first two seed leaves (cotyledons) are fully open, usually 7 to 14 days after sowing. Herbs like basil and cilantro take 2 to 4 weeks.
Do microgreens grow back after cutting?
Most don't. Once you cut them, the growing point is gone. Pea shoots are an exception and can give a smaller second cut if you leave a leaf node above the soil.
Should I wash microgreens before or after harvesting?
Don't wash them before storing. Wet greens spoil fast. Harvest them dry, store them, and rinse just before you eat them.
What's the best tool to harvest microgreens?
Sharp kitchen scissors work well for home trays. Some growers use a sharp knife or a serrated bread knife for big batches. Keep the blade clean.
Written by Michael
A passionate sprouting professional sharing practical tips for growing sprouts and microgreens at home. More about Michael
