Growing your own microgreens from kitchen seeds is one of the easiest, most rewarding things you can do in your kitchen — no garden, no soil, and no sunlight required. In this guide, I'll show you exactly how to grow moong (mung bean) microgreens at home using nothing more than tissue paper, a jar, or a little cocopeat. And because these tiny greens are nutritional powerhouses, I've included a well-researched look at why they're worth growing. What Are Microgreens? (And How Are They Different from Sprouts?) Microgreens are young, tender greens harvested just after the first leaves appear — usually 1–2 weeks after the seed sprouts. They sit between a sprout and a baby plant. Here's the key difference: Sprouts are germinated seeds eaten whole (seed, root and all), grown in water over 2–4 days, with no leaves. Microgreens are grown a little longer, in light, until the leaves develop. You harvest the stem and leaves, not the root. That extra growing time matters — becaus...
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