Sorrel, Green - microgreens seeds

Broccoli microgreens commonly display white fuzzy root hairs near the base, especially if they get thirsty. These can be mistaken for mold. A simple way to tell: mist with water – if the fuzz disappears or clumps to the root, it’s just root hairs (normal).

If you notice some seedlings collapsing at the base, it could be damping off (a fungus attacking the stem). Prevent this by using clean soil and trays and not overwatering. Once under lights, avoid big water droplets sitting on stems overnight. Cinnamon powder is a natural anti-fungal – some growers sprinkle a little on the soil surface at seeding as a precaution.

Broccoli microgreens are naturally a bit tall, but extremely thin, pale stems mean not enough light. If your sprouts are flopping over, shorten the blackout period and get them under bright light sooner. Also check your seeding density – overly crowded seedlings can stretch more. Proper light and spacing produces sturdier, upright greens.

Broccoli microgreens are usually mild. A harsh or bitter flavor can result if they were grown too long (past the ideal harvest) or under stressful conditions (too hot or lack of water). Harvesting at the cotyledon stage yields the mildest taste. Also, growing in cooler temperatures (18–20 °C) tends to produce milder, sweeter greens, whereas high heat might increase the “brassica bite.” If you find the taste too strong, try harvesting a day earlier next time, or mixing broccoli micros with a milder lettuce microgreen to balance the flavor.

After cutting, broccoli microgreens typically do not regrow for a reliable second harvest (they have expended their seed energy). It’s best to compost the spent medium (great for the garden) and start a fresh batch with new seeds for continuous production. With such a quick crop cycle, you can stagger plantings a few days apart to have a continuous supply of fresh broccoli microgreens.