What Are the Best Seeds to Use for Microgreens?

Seed choice shapes everything about a microgreens tray — germination speed, yield, flavour, texture and even how much trouble the crop gives you along the way. Not every vegetable works equally well at the seedling stage, and a few popular kitchen staples are actually difficult or impossible to grow as microgreens. Choosing the right seeds from the start saves time, money and frustration.

Best Seeds for Beginners

Radish is the number one starter seed. It germinates in 2 to 3 days, grows quickly, rarely moulds, and produces a spicy, crunchy shoot that is ready to harvest in 6 to 8 days. The seed is small enough to be easy to handle but large enough to see and spread evenly. Daikon varieties tend to be milder; China Rose or Red Arrow give a sharper bite.

Sunflower is the second great beginner seed. The large kernel is easy to sow evenly, germinates reliably after an 8-hour soak, and produces a thick, nutty, satisfying shoot. It takes 8 to 12 days to harvest but is very forgiving of minor errors in watering and light.

Pea shoots are another large-seeded easy grower. Pre-soak for 8 hours, sow densely, and harvest at 10 to 14 days when the shoots are 10 to 15 cm tall. The flavour is genuinely sweet — like biting into a fresh pea — and the yield per tray is high.

High-Nutrition Seeds Worth Growing

Broccoli microgreens are among the most nutritionally studied seeds available. They are rich in sulforaphane, a glucosinolate compound linked to numerous health benefits. The seeds are small and the plants grow quickly (7 to 10 days), but they are somewhat prone to mould if the surface stays too wet. Bottom-watering is essential.

Kale and mustard are similar brassicas worth trying once you are comfortable with broccoli. Mustard in particular has an intense, horseradish-like heat that makes it excellent as a garnish or salad addition in small amounts.

Flavourful Varieties for the Kitchen

Basil microgreens taste like concentrated fresh basil — excellent on pizza, pasta and salads. They are slow and need warmth (above 20°C) to germinate well, so they suit summer growing or heated propagation. Coriander has a divisive flavour but those who like it love it. Both are best grown in soil rather than a hydroponic medium, which improves flavour development. Amaranth produces striking red-purple shoots with a mild, slightly earthy flavour and adds colour to any dish.

Seeds to Avoid or Approach with Care

Avoid seeds from nightshade family plants — tomato, pepper, aubergine and potato — as the seedling leaves of these species contain solanine and other alkaloids that are mildly toxic in quantity. Never grow tomato or pepper microgreens for eating. Carrot, parsnip and other umbellifers are very slow and low-yielding at the seedling stage and rarely worth the tray space. Onion and leek family seeds can be grown but are slow, thin and fiddly — not a beginner choice.

Sourcing Seeds Safely

Always buy seeds labelled untreated, organic, or specifically for sprouting and microgreens. Seeds sold for outdoor planting are often coated with fungicide or pesticide treatments that are safe in a garden bed (where the plant grows large and the coating degrades) but are not appropriate for eating at the seedling stage. Reputable microgreens seed suppliers — both online and at farmers market garden stalls — sell clean, food-safe seed at sensible prices.