Microgreens vs. Sprouting Seeds — Rohrer Seeds Skip to content
Microgreens vs. Sprouting Seeds

Microgreens vs. Sprouting Seeds

Maybe you are a seasoned professional when it comes to Microgreens and Sprouting seeds. But maybe, just maybe, you are a little lost on where to start. So for those that are new to the topic and curious what all the fuss is about, let's break it down.


What are they?

Essentially, microgreens are exactly what the name implies: small, leafy plants! Microgreens are the small first leaves of a plant produced from a seedling, which grow about 1 to 3 inches in height. The part that is edible is the single shoot that comes up with the first true leaves.

How do you grow them? 

Microgreens can be grown in a small space (think window ledge or a shelf in the kitchen) in a sprouting tray filled with a growing medium and plenty of light. Fill the tray with moistened potting soil, sprinkle seeds and cover lightly with soil. It is sometimes beneficial to compact the top of the soil, which helps the seeds germinate evenly across the entire tray. Proceed to cover with a plastic dome which will hold in the moisture for the first few days as the seeds germinate, and remove the dome after 3- 5 days. 

Harvesting Microgreens

Microgreens can typically be harvested between 7 and 14 days after germination, after the first true leaves have grown. Cut just above the soil line and use as desired. They can be stored for 5 to 7 days when in an airtight container and placed in the refrigerator. Microgreens are a good source of fiber, vitamins, and minerals. Commonly consumed raw, they can be used to garnish any meat or fish, salad, in a smoothie or even used as a pizza topping!

Common Microgreens: Cilantro, Kale, Broccoli, and red beet

Sprouting Seeds

What are they? 

These are seeds that you soak in water for the first 8 hours, drain, and then proceed to rinse about twice a day.  They don't require sunlight but it won't necessarily hurt them. The entire sprout is edible, root and all. Specifically labeled for sprouting seeds are designed for this type of growth- meaning they were packaged and cared for in a way that keeps them free from harmful bacteria. 

How do you grow them? 

Sprouting seeds are unique in the fact that there is no growing medium required. You start by soaking the seeds in water for roughly 8 hours at first. Then you drain out all the water, rinse with cool water and repeat every 8 to12 hours until they are ready to be harvested. You can keep them in a mason jar covered with a sprouting lid. It is best to leave the jar tilted into a bowl to assist with the drainage process. If you want to dive into this head first and have multiple batches growing at once you can use the seed sprouter- designed with 4 compartments so you can grow multiple different types.

Harvesting Sprouting Seeds

Sprouts take roughly 3 to 5 days until ready to harvest. You’ll want to do a final rinse and drain, then spread sprouts out onto a towel to air dry for about an hour. Place in an airtight container and then they can be stored in your fridge for up to a week. Sprouts are full of nutrients that are easy for your body to absorb and packed with antioxidants. Most people love to eat sprouts on sandwiches, in wraps, stir fry's, or salads!

Common Sprouting Seeds: Mung Beans, Spicy Salad Blend, and alfalfa

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