When and how do I harvest microgreens?

Use clean, sharp scissors or a knife to cut microgreens about 1 cm above the growing medium in one smooth motion. A clean cut prevents bruising and crushing, which causes faster spoilage.

Microgreens are best used raw as a finishing touch added just before serving. Heat destroys their delicate texture, vibrant color, and much of their nutritional value. Think of them as a flavor and nutrition booster, not a cooking ingredient.

Most microgreens are one-and-done — they will not regrow after cutting because you've removed the only growing point. However, a few varieties can produce a second (smaller) harvest, making them worth keeping after the first cut.

Harvested microgreens keep 5-10 days in the refrigerator when stored properly. The key is keeping them dry on the surface while maintaining humidity in the container — wet leaves rot fast, but dry air wilts them.

Cut microgreens when the first set of true leaves (the second pair) begins to emerge, typically 7-14 days after sowing depending on the variety. This is the sweet spot where nutrient density, flavor intensity, and texture are all at their best.