Microgreens

When growing microgreens, you'll need to soak larger seeds like sunflower seeds and peas. However, smaller seeds such as broccoli, kale, fenugreek, and radish don't require soaking. This is also because they're small size makes it challenging to spread them evenly when they are wet. 

For a 10" by 20" tray, typically use about 1-1/4 cups of dry seeds (sunflower seeds or peas) and soak them in water overnight for 8 to 12 hours. Both sunflower seeds and peas will double in size and fill up the tray nicely. 

You can choose either coconut coir soil for growing your microgreens.  You can select any organic soil that is specifically labeled as suitable for seed starting. 

After spreading out the soil, you can spray some water to evenly hydrate it. This can be done while the seeds are soaking, and the soil will be ready to be planted. 

Once your seeds have been fully soaked for 8 to 12 hours and the soil is prepared, it's time to plant them. 

Evenly spread the seeds on top of the soil, ensuring they're in an even layer without excessive overlapping. 

Give the seeds a gentle spray of water to keep them hydrated.

Next you can cover them by stacking another tray on top and adding some weight. 

Place your cover tray in a dark and well ventilated location for 3 days. On the third day, give the seeds a spray of water and check on their progress. They should have sprouted quite well by now. 

For the growing phase, the first three days your seeds should be covered and placed in a dark and well ventilated location to allow germination. On the fourth day, remove the cover and place your tray under the grow light. 

Once harvested, microgreens can be stored in airtight containers or Ziploc bags in the refrigerator for up to 10 days.