Growing microgreens at home is simple and fun, especially if you start with the easiest varieties. Some microgreens sprout faster and are more forgiving, giving beginners a quick win. In this article, we'll introduce 5 beginner-friendly microgreens that are quick to sprout, resistant to common problems like mold, and full of flavor. These varieties will help you build confidence as you begin your indoor microgreen garden. (For a comprehensive introduction to microgreens, see our Ultimate Beginner's Guide to Growing Microgreens.)
1. Radish Microgreens - Fast and Foolproof
Radish microgreens are often the top recommendation for beginners due to their lightning-fast growth and robust nature. They can be ready to harvest in as little as 7-10 days from sowing, making them one of the quickest crops to reward your efforts. Radish seeds are large enough to handle easily and germinate readily, even without soaking. Once they sprout, radish micros grow almost without fail - many growers say they're "bomb-proof" to grow, showing strong resistance to mold, damping-off, and even tolerating the occasional overwatering. This resilience means fewer issues for a newbie to worry about.
In addition to being easy, radish microgreens bring a bold, peppery flavor. A small handful can add a zesty kick to salads, sandwiches, and soups. They also boast excellent nutritional value - studies have found microgreens like radish to contain significantly higher levels of vitamins (such as C, E, K) and beta-carotene than their mature vegetable counterparts. In fact, one study noted microgreens contained 4 to 40 times more nutrients than the same plants when fully grown. So with radish micros, you get ease of cultivation plus a nutritious, spicy superfood in one. Their stems and leaves grow substantial and juicy, giving a nice crunch as well. All these traits make radish microgreens an ideal starter crop - they practically guarantee success and a confidence boost for first-time growers.
Internal Tip: When growing radish microgreens, harvest them before the first true leaves appear. Around the cotyledon stage (the initial seed leaves), radish greens taste crisp and peppery. If left to grow true leaves, they can become more fibrous or develop a slight bitterness. Typically, you'll reach this harvest stage about a week after sowing. Use clean scissors to snip them just above the soil. (For more on harvesting technique, see our guide How to Harvest and Store Fresh Microgreens, which covers timing and tools.)
2. Pea Shoots - Kid-Friendly and High-Yield
Pea Shoot Microgreens - Lush green pea shoots with curly tendrils are among the easiest and most rewarding microgreens to grow at home. Pea shoot microgreens (often just called pea shoots) are another beginner favorite thanks to their simplicity and vigorous growth. These come from varieties of peas (such as snow pea or field pea) grown for their tender shoots. Pea seeds are larger than most microgreens seeds, so they're easy to handle. They do require a bit of preparation - it's recommended to soak pea seeds in water overnight before sowing. After a good soak, they germinate strongly and push up robust shoots within a few days. Pea microgreens typically take around 10-14 days to reach harvest height (about 10-15 cm tall). They're worth the wait, because a tray of pea shoots can yield a big harvest: for example, ~250 grams of dry pea seed can produce up to ~500 grams of fresh shoots in two weeks under the right conditions. This high conversion is great for home growers looking to maximize output.
Pea shoots are also very forgiving. They thrive in a variety of conditions and are less sensitive to minor watering or lighting issues compared to some delicate herbs. In fact, they're often recommended to introduce children to gardening - kids love watching the large peas sprout and form twisty tendrils. The shoots have a mild, sweet pea flavor that's delicious fresh or lightly sautéed. The texture is crunchy and succulent, and those little tendrils make for a fun, frilly appearance on the plate. Nutritionally, pea microgreens are packed with "goodies" - they provide folate, carotene (vitamin A precursor), vitamin C, and antioxidants, among other phytonutrients. They're even considered to have anti-inflammatory benefits thanks to those antioxidants.
For beginners, the main thing to remember with peas is avoiding mold on the seeds. After soaking, drain and rinse the seeds and sow them in a single layer with some space - good airflow is key. Once the peas begin to sprout, they generally out-compete any pathogens. Bottom-watering can also help keep the base of the tray aerated (see our Watering Microgreens the Right Way article for tips on preventing mold). With minimal care - just regular watering to keep the soil moist - you'll have a forest of pea shoots ready to cut. Harvest by snipping above the seed level; unlike most microgreens, pea shoots may regrow a small second flush if you leave the lower leaves, but it's usually more efficient to start a new batch. Enjoy them raw in salads, as a crunchy garnish, or tossed into stir-fries right at the end for a fresh green element.
3. Sunflower Shoots - Hearty and Nutty
Sunflower microgreens (often called sunflower shoots) are incredibly popular for their substantial size and nutty, sunflower-seed-like flavor. They're a bit chunkier than other microgreens, with thick succulent stems and two fleshy cotyledons that resemble big seed leaves. These shoots bring a satisfying crunch and mild nutty sweetness, making them a favorite for snacks and salads. Kids tend to love sunflower shoots as finger food - it's like eating a handful of very fresh sunflower seeds, but greener! Sunflower microgreens are also nutritional powerhouses, rich in protein, fiber, and essential vitamins (they contain notable levels of vitamins A, C, and E, and minerals like zinc and selenium).
For beginners, sunflower shoots are still easy to grow, but they have a couple of extra steps compared to radish or broccoli. Sunflower seeds (use the black oil sunflower seeds for microgreens) should be soaked overnight before planting, much like peas. They have a hard outer shell that softens with soaking, ensuring more uniform germination. Sow them fairly densely on your growing medium - they will push up stout stems. Germination usually takes a couple of days, and harvest is around 8-12 days after sowing when the shoots are about 8-10 cm tall. You'll notice many still carry the black seed hull on their leaves as they grow. A useful trick: once the greens are a few centimeters tall, gently run your hand across the tops of the shoots daily. This helps knock off loosened shells and also strengthens the seedlings. Any remaining hulls at harvest can be picked off by hand - they tend to come off easily when the sprouts are mature (and if a few hulls persist, they're not harmful to eat, just a bit crunchy).
Sunflower microgreens prefer the same basic care as others: moderate room temperature, good light, and even moisture. They do consume a lot of water as they put out thick stems, so be prepared to water a bit more often, especially once they unfurl their leaves. Preventing mold is important - make sure there's drainage and avoid water pooling (sunflower seeds are prone to a bit of surface fungus if kept too wet early on). Bottom watering is very helpful for sunflower trays to keep the surface relatively dry. With proper care, you'll be rewarded with a substantial yield of hearty greens. Commercial growers often rate sunflower shoots right up with pea shoots as a "must-grow" base for microgreen salad mixes because of their yield and flavor.
(Fun fact: Because sunflower shoots are larger, they need a little more headspace than tiny microgreens. If you're using grow lights, keep about 25-30 cm of space above the tray so these taller shoots don't touch the lights. For more on lighting height and intensity, see our Beginner's Lighting Guide for Microgreens.)
Sunflower microgreens are best harvested when the first set of cotyledons are fully open and vibrant green. If you wait for true leaves, they can turn more bitter. Use a sharp knife or scissors to cut them just above the soil. Rinse off any stray seed coats. They keep fairly well if dry - about 4-5 days refrigerated. But they're so tasty, they rarely last that long! Add sunflower shoots to smoothies, sandwiches, or just eat them by the handful for a quick nutrient boost.
4. Broccoli Microgreens - Mild and Mighty
Broccoli microgreens are often the next stop for beginners after trying radish. They belong to the brassica family (like cabbage, kale, mustard, etc.), many of which make excellent microgreens. Broccoli stands out because it has a very mild, versatile flavor - a subtle cabbage-like or radish-like taste but far less spicy than radish micros. This makes broccoli microgreens easy to use in almost any dish for a fresh greens boost. They're also widely celebrated for their health benefits: broccoli microgreens are rich in vitamins (especially C, K, and A) and antioxidants. Notably, they contain high levels of sulforaphane, a compound linked to anti-cancer properties, at concentrations even higher than mature broccoli heads. In fact, broccoli microgreens and sprouts are the subject of ongoing nutritional research for their potential protective effects. So by growing them, you're not only getting an easy salad topper but potentially a disease-fighting superfood.
From a growing perspective, broccoli microgreens are very similar to radish and just as beginner-friendly. The seeds are a bit smaller than radish seeds but still easy to sprinkle evenly. No pre-soak is needed - just scatter them on your moist soil or growing mat. They germinate quickly (usually within 2 days) and are ready to harvest in about 7-10 days on average. Broccoli microgreens tend to have slender pale stems (sometimes a mix of green and purple hues depending on variety) and delicate green leaves. They may grow a tad slower than radish and not quite as tall, but still, within a week or so you'll have a thick carpet of greens. Like other brassicas, they enjoy ample light and moderate watering. One advantage: brassica microgreens (broccoli, cabbage, kale, etc.) don't easily succumb to mold as long as you avoid overwatering. They appreciate good airflow, so don't keep them overly covered once sprouted - after their initial 3-4 day "blackout" germination period, give them light and a small fan or open window breeze if possible.
Harvest broccoli microgreens when they have fully opened cotyledons and perhaps the tiniest hint of a first true leaf. At this stage, they'll be about 5 cm tall and full of flavor. Snip them above the medium. They are so tender that you typically don't need to trim any stems further - just a quick rinse (if desired) and they're recipe-ready. Broccoli microgreens go well in wraps, stirred into warm dishes (off heat, to keep the raw benefits), or as a bed for proteins. Because they are mild, kids who find radish micros too spicy might still happily eat broccoli micros. It's an excellent "stealth health" veggie you can sprinkle on pasta or eggs. And if you're curious: there are also red cabbage and kale microgreens with similar cultivation ease. Red cabbage microgreens, for example, have beautiful purple stems and are just as easy to grow, taking around 10 days. Feel free to experiment with these once you've succeeded with broccoli. They all follow the same general method.
(Related: Our article Top 5 Most Nutritious Microgreens covers how broccoli microgreens compare to other nutrient-packed varieties. You might also check our Microgreens Kit Setup guide to ensure you have the right trays and tools for sowing these tiny seeds.)
5. Rocket (Arugula) Microgreens - Peppery and Quick
Rocket, known also as arugula, is a beloved salad green - and it also happens to be an easy microgreen that beginners can try. Rocket microgreens are appreciated for their signature peppery flavor. If you like the spicy kick of arugula leaves, you'll enjoy it in microgreen form: tiny arugula greens deliver a sharp, mustard-like zing that can wake up any dish. They are commonly used as a garnish on avocado toast, pizzas, or blended into pesto for extra spice. Importantly, arugula microgreens are ready to harvest in about 10-14 days, which, while slightly slower than radish, is still within two weeks. They're considered suitable for beginners because they don't have complicated requirements - just sow and grow like other microgreens. Arugula seeds will sprout in just 2-3 days and they tend to grow uniformly.
One thing to note: rocket (and its cousin mustard) seeds are mucilaginous, meaning they form a natural gel coating when wet. Don't be alarmed - this goo actually helps them stick to the soil and retain moisture during germination. It does mean you shouldn't soak arugula seeds nor attempt to rinse them after sowing. Simply sprinkle them on the moist medium; if you mist them, you might see a slight gel around each seed. That's normal and actually helps with germination. Keep them in the dark (covered) for the first 2-3 days. They will often push up the cover tray as a mass of pale yellow sprouts - time to uncover and get them into the light. Arugula microgreens grow well in normal room temperatures (they even tolerate slightly cooler conditions). Give them plenty of light once uncovered to develop their green color and spice. They are generally problem-free, but good airflow further ensures no mold issues even in the dense patches (arugula stems are thin and don't retain as much water, so mold is rare if you avoid overwatering). If anything, just be careful not to let them completely dry out, as the thin seedlings can wilt quickly (but they also perk up quickly after watering).
Harvest rocket microgreens when you see the first set of true leaves emerging. That tends to be around day 10 or a bit later. At this stage, their flavor is at peak: the true leaves carry the most intense peppery taste. Use scissors to cut them above the base. Because arugula microgreens are so tender, they won't keep as long in the fridge - roughly 4-5 days optimal, though up to a week is possible if stored properly. It's best to enjoy them fresh. Toss them as a finishing touch on salads, or fold them into an omelette after cooking for a burst of flavor. If you find the taste very strong on its own, try mixing arugula micros with milder ones like broccoli or sunflower to balance the flavor in a salad mix.
Internal Links: Rocket microgreens round out our top five list, but there are many other easy microgreens out there (from mustard to cabbage to kohlrabi, all of which are similar to arugula and broccoli in growth). Once you've tried these, you might want to experiment with slightly more challenging varieties or flavorful herbs. Refer to our Ultimate Beginner's Guide for general growing steps, and use the other articles in this series - on lighting, watering, harvesting, and so on - to troubleshoot and refine your microgreen skills.
Conclusion: Growing Success with Easy Microgreens
Starting with these five microgreens - radish, pea, sunflower, broccoli, and arugula - will set you up for success. They germinate quickly, grow reliably, and each brings unique flavors and textures to your kitchen. By mastering these, you'll learn the basics of seeding, lighting, and watering microgreens without too much fuss. Remember to keep their environment moist but not waterlogged (see Watering Microgreens the Right Way (No Mold!) for tips on avoiding mold), give them plenty of light once they sprout (Do Microgreens Need Special Lights? covers how to ensure they get enough illumination), and harvest on time for the best taste (How to Harvest and Store Fresh Microgreens offers detailed guidance on timing and storage).
With these easy varieties, you'll quickly gain the confidence to expand your microgreen garden. Enjoy the process - there's something magical about watching seeds turn into a tray of vibrant mini-greens in a matter of days. Plus, you'll be rewarded with nutritious, home-grown garnishes or salad ingredients year-round. Happy growing, and bon appétit!