Microgreens FAQ

The basics

What are microgreens?

Microgreens are vegetable and herb seedlings harvested at seven to fourteen days old, once the first true leaves appear. You eat the whole thing above the soil line, stem and leaf together. They carry a concentrated version of the mature plant’s flavour, which is why a small handful changes a dish.

Are microgreens the same as sprouts?

No, and the difference matters. Sprouts are germinated seeds eaten whole, root included, grown in water without light. Microgreens are grown in a tray with light, and only the part above the soil line is cut. That means no root, no standing water, and none of the food-safety history sprouts carry.

How much do microgreens cost in Charleston?

Cut-to-order clamshells are $6 to $10 depending on size. Cat grass is $5 and broccoli microgreens are $5. Living trays are priced per tray, with a discount on weekly and biweekly subscriptions. Prices are published on this site, because being told to request a quote for salad greens is absurd.

Are microgreens nutritious?

They are a source of vitamin C, vitamin K and carotenoids. We deliberately stop there. A lot of microgreen marketing quotes dramatic multiples from a single 2012 study that did not say what it is usually claimed to say. Buy them for flavour and freshness — that part is reliable.

Living trays

What is a living tray?

A whole tray of microgreens, still rooted and still growing, delivered to your kitchen instead of a cut clamshell. It sits on the counter and you cut what you need, when you need it. It has no shelf life — only a harvest window.

How long does a living tray last on my counter?

One to two weeks, depending on the variety and how fast you cut it. Sunflower and pea shoots hold longest. It is not slowly spoiling the way a bag of greens does, because it is still alive — the clock only really starts once you cut.

Do I need to water a living tray?

A little. Pour a small amount of water into the base of the tray every day or two, not over the leaves — wet foliage is what causes problems. Keep it somewhere with indirect light and off a hot windowsill. That is the entire care routine.

How do I cut a living tray?

Take clean kitchen scissors and cut above the soil line, leaving the roots and the growing medium behind. Cut only what you are about to use and the rest keeps growing. Cutting high keeps soil out of your food, and it is how we cut for delivery too.

Do microgreens grow back after you cut them?

Mostly no, and that is normal. Microgreens put everything into one flush of growth, so a cut section usually will not regrow. Peas are the exception and will often give a smaller second cut. Plan on harvesting across the tray rather than waiting on a second crop.

Keeping them fresh

How long do cut microgreens last in the fridge?

Five to seven days in a sealed container, and noticeably best in the first three. This is exactly why we sell living trays. The fridge is where microgreens go to lose their texture, and a tray on your counter skips that step entirely.

How should I store cut microgreens?

Sealed container in the fridge with a dry paper towel to catch condensation, and do not wash them until you are about to eat. Moisture is what turns a good microgreen to slime. Never leave them in a warm car after market — an hour is enough to do real damage.

Do I need to wash microgreens?

We cut above the soil line, so the greens never touch growing medium and arrive clean. Rinse and pat dry if you prefer, as you would any fresh produce — just do it right before you eat them rather than before you put them away.

Varieties and flavour

What varieties do you grow?

Ten, in rotation: arugula, broccoli, cabbage, cantaloupe melon, cat grass, kale, mustard greens, peas, radish and sunflower. What is cutting in a given week depends on the seeding schedule — trays are started on a rolling basis so something is always at peak.

Which microgreens should a first-timer order?

Sunflower and pea shoots. Both are mild, sweet and satisfyingly crunchy, and nothing like the bitter-green stereotype people brace for. They are also the two that children eat without argument. Add radish once you know you like the format and want something with an edge.

Which microgreens are spicy?

Radish and mustard greens. Radish carries a clean peppery heat close to the mature root; mustard is sharper and builds as you eat. Arugula sits in the middle — nutty and peppery rather than hot. Use all three where you would reach for black pepper, not for bulk.

Is cat grass the same as wheatgrass?

Same idea, different job. Both are young cereal grass grown in a tray. Cat grass is grown for cats to chew on, and we sell it as a $5 living tray so it keeps growing on your floor. The same tray is what people juice as wheatgrass.

Using them

What do you actually do with microgreens?

Treat them as a finishing ingredient rather than a salad base. A handful on eggs, tacos, soup, avocado toast, a burger, a grain bowl or a piece of fish. They add flavour and texture at the end of cooking, which is where most dishes are actually won or lost.

Can you cook microgreens?

Briefly, or not at all. Heat collapses them in seconds, so add them off the heat or right at the end. The exception is sunflower and pea shoots, which are sturdy enough for a quick wilt in a hot pan or a stir-fry finish.

Buying from us

Where do you deliver, and where can I pick up?

We deliver across the Charleston area from our James Island base — James Island, Johns Island, West Ashley, downtown, North Charleston and Mount Pleasant. For pickup: Sea Island Farmers Market on Johns Island on Saturdays, the Pour House on James Island on Sundays, plus Freshfields Village on Kiawah on Mondays, Moultrie Middle on Tuesdays and Park Circle on Thursdays. Freshfields runs through August 31, 2026, Mount Pleasant through September 29 and North Charleston through October 29; Sea Island and the Pour House are year-round.

Do you sell microgreens to restaurants?

Yes. Standing weekly volumes cut to spec, and living trays for garnish that never wilts on the pass. Because we grow on Johns Island, greens can be cut the morning of service instead of arriving three days old. Email Derick@themicrogreensfarm.com to talk volumes and varieties.

More: living trays · freshly cut · Charleston delivery · the Johns Island farm · James Island

New: nine recipes, one per variety — shrimp and grits with pea shoots, South Carolina mustard sauce, sunflower shoot salad and six more.