Small greens, big mission.
Microgreens are young vegetable plants with big flavor and crunch. Little Harvest grows them, and shows you how simple it is to enjoy them or grow your own.
fresh-cut, seed to harvest
Helping people get to know microgreens
My goal is simple: help people understand what microgreens are, why they’re worth trying, and how easy they are to grow on a kitchen shelf.
No big garden, no green thumb, no fancy equipment. A tray, some soil, seeds, and a little light is enough to get started.
I share the whole journey, from seed to harvest: what works, what flops, and what I learn along the way.
My story
[Draft: add your own story here. Why you started growing, what surprised you, and what you hope people take away.]
[Optional: add a photo of you or your growing setup.]
What I believe
- Fresh
- Greens taste best cut right before you eat them.
- Simple
- Anyone can grow a little of their own food.
- Shared
- The more people grow and eat, the better. I’m happy to share what I know.
Microgreens 101
A microgreen is a vegetable or herb harvested young, usually when its first true leaves appear. Most are ready in about one to three weeks.
Seed to harvest
Every tray follows the same story. Seeds are spread on a growing medium and kept damp. They sprout in a few days, and then they reach for the light and turn green.
Timing is a rough guide. Radish is quick, while sunflower and pea shoots take a little longer.
Because they’re cut above the roots, you get the tender stems and leaves, and the tray can go straight from counter to plate.
Microgreens vs. sprouts
They sound alike, but they’re different foods.
Grown in soil or a growing mat with light, cut above the roots, and eaten as stems and leaves.
Grown in water without soil, usually for just a few days, and eaten whole: seed, root, and shoot.
Flavors to try
- RadishPeppery and fast-growing. Great on tacos and eggs.
- SunflowerNutty and crunchy. Good on salads and sandwiches.
- Pea shootsSweet and tender. Delicious in stir-fries and pasta.
- BroccoliMild and fresh. Easy to add to smoothies and bowls.
Why people love them
They bring bold flavor, color, and crunch to almost any meal. Some studies suggest microgreens can be more nutrient-dense than their full-grown vegetables, but results vary by plant, so think of them as a tasty addition to your plate rather than a cure-all.
Grow your own
This is the basic home method. Seed packets will have exact timings for each variety.
- Set up a tray. Use a shallow tray with drainage holes and fill it with a thin layer of damp growing medium.
- Sow the seeds. Spread them thickly and evenly across the surface, then press them lightly into the medium.
- Mist and cover. Keep it damp and covered in the dark for a few days while the seeds sprout.
- Give it light. Uncover the tray and place it near a bright window or under a grow light. The greens will turn green.
- Water gently. Water from the bottom or mist lightly so the leaves stay dry and the roots stay damp.
- Harvest. Cut just above the soil when the first leaves open, rinse, and eat.
Find us at the market
Come meet me, see the trays up close, and take some fresh microgreens home.
- Market
- [Market name]
- When
- [Day of the week and hours]
- Where
- [Address or booth location]
- What I bring
- [Varieties you’ll have, such as radish, sunflower, pea shoots]
- Prices
- [Prices or sizes, if you want to list them]
New to microgreens?
Ask me anything at the booth. I’ll tell you how to eat them, how long they keep, and how to start your own tray at home.
Say hello
Questions about microgreens, growing at home, or finding us at the market? I’d love to hear from you.
- [your email address]
- [@your_instagram_handle]
- In person
- Visit the market page for where to find us.