It is simple and quick to grow microgreens.
However, they can be ruined if you don’t harvest them properly.
It is important to know how and when to harvest.
Prior to harvesting, you need to know when harvesting time is, prep your harvest area, and prepare your harvesting equipment.
Once you harvested your microgreens you need to wash and wash them, and then you can pack them into containers or bags for storage. Finally, you need to dispose of your microgreens organic waste in the compost pile.
Process of Harvesting
Step 1: Determine If The Microgreen Is Ready for Harvesting
Understanding when to harvest microgreens is essential for guaranteeing a good harvest or an undesirable disaster. The timing of the harvest affects shelf life, flavor, freshness, nutrients and quantity.
It is important to note that different varieties of microgreens will have varying growth rates of microgreens. The biggest challenge in harvesting microgreens is knowing when to be ready for harvest.
Here are some critical aspects to consider:
- age
- color
- size
In general, a microgreen for harvest should be around between one to four inches in length, including stem, leaf, and sometimes roots.
You do not want to cut microgreens when they are small or since they become harder as you wait longer.
The age at the harvest of microgreens is up to the grower, yet most will be within the time of 18–25 days.
Some may be ready to harvest within ten days after germination, such as lettuces and Pak Choi.
When to harvest microgreens is to do so when they have at least two sets of leaves or more, but at the right size and age depending on the variety of microgrreens.
Microgreens can be harvested at the seed leaf (the cotyledon) or the leaves of the first true leaf, depending on what the grower wants.
The first true leaf is a smaller version of the plant’s adult foliage and are not as hairier and decorative in their shape as the seed leaves.
Cutting cotyledons is not the best practice as it will be inhospitable to microgreens if you mistakenly break the stem.
The time of the day you cut your microgreen also affects the taste and shelf-life of microgreens. The optimal time of the day to cut is early in the morning or late in the evening:
The morning is better because sugar is higher in the early morning than at other times.
Microgreens are able to replenish the moisture lost during the day overnight and also spend the night making sugars from other starches produced during the day.
Microgreens cut in the morning will taste fresher, sweeter, crunchier, juicer and will hold their freshness longer throughout the day, and also longer in the refrigerator than microgreens cut at other times.
Like other plants, microgreens do not die instantly once cutting the mother plant. Their internal metabolism will continue to react for and convert re-agents for products.
Microgreens will have heat from the day which increases their metabolism, which affects their shelf life.
Excellent tip: If cut at the cool time of the day in the early morning, the produce will be cool and stimulate the metabolism of the produce slower which will provide the consumer with a longer shelf-life.
Step 2: Prepare for Harvesting
After you verified that the microgreen is ready to be harvested, it is time to prepare.
Preparation is key to preserving the quality of the product and extending the shelf-life of the microgreens.
Before harvesting:
- Set up the area for cutting microgreens.
- Gather clean containers or plastic bags for storing microgreens.
- Decide on your tool for harvesting.
- Get a clean paper towel or dish cloth to wipe off your harvesting tool when needed as you are cutting.
- Tools are an important aspect of harvesting.
Microgreens are tiny edible plants so it’s recommended to use small harvesting tools to avoid damaging the delicate greens.
For large scale farming, the best harvesting tools are electric clippers or electric knife, but small scale farming is usually harvested dissecting and/or a sharp knife.
The importance of using a clean, sharp harvesting tool is that it creates a healthy cut and maintain healthy microgreens by preventing rotting and bacteria from growing on the microgreen harvested.
From experience: The method of harvesting can differ in small or large scale farming, however hand -harvesting is alternative preferred method for harvesting microgreens as it produces a quality cut of microgreens.
Step 3: Cutting
Microgreens can be consumed whole, but the most edible parts to eat are the stem, seed leaves, and first set of true leaves.
They can be harvested with:
- sharp scissors
- sharp knife
- electric clippers
- electric knives
Avoid tugging them out of the soil with your fingers – this action may disturb all of the roots or possibly pull the microgreens completely out of the soil.
After removing the greens from the soil surface with one hand, use the other hand to snip below.
This way – the microgreens will be preserved from dropping onto the soil surface and getting dirty. Place the fingers gently to avoid breaking the leaves, they are very delicate and can bruise easily.
Make sure when you cut your microgreens it is about an inch above the soil. If you do not cut above the cotyledons, they will not grow anymore.
Also, remove leaves that are damaged or other areas of concern to avoid any undesirable taste.
Always be sure to start with clean hands or wear gloves and have a clean working surface. Wash your harvesting tool after every use.
Cleanliness ensures healthy greens, and prevents cross-contamination.
Step 4: Cleaning and Drying
A microgreen may have:
- mold spores
- bacteria
- seed hulls
Thus, microgreens need washing, especially those grown in the soil.
After trimming:
- Rinse the ends to clear any residual soil or dirt to ensure they don’t negatively alter the flavor of your food.
- Alternatively, you can shake vigorously prior to rinsing to remove seed hulls. You can also create more aeration and more tumble by fluffing washed microgreens on a rack.
The cold water is preferred for washing because it keeps the overall freshness of the microgreens. The cold water will also temporarily cool the microgreens down and slow down the natural growth of bacteria, therefore, allowing the microgreens to last longer in the refrigerator.
After rinsing in water, be sure to dry them well before storing or packing them, as moisture will lessen freshness and provide the right conditions for mold to start growing.
First, you want to thoroughly drain them in a colander or strainer. Then dry them in either of two methods, use a paper towel and pat dry or put them in the salad spinner and gently spin to dry.
For Drying Completely: Lay the greens out in front of a fan and let them dry for a few minutes, and in between you can turn them overevery so often.
Step 5: Consumption and Storage
Once the microgreens have been cut, rinsed thoroughly, and completely dried, they should be served right away for the best and freshest flavor.
The flavor of microgreens can vary from sweet to spicy, and they are great garnished with salads, sandwiches, and soups- providing additional flavor and textures.
Any remaining microgreens should be stored in clean containers or plastic bags in a refrigerator.
They will generally last up to a week in the refrigerator.
Step 6: Disposal
After you’ve made the cut, put the contents of the tray or the microgreen leftovers into a compost heap.
They will provide great material in your garden as they are high in nitrogen and give nutrients to the soil that are far superior to chemical fertilizers.
Final Thoughts
Harvesting occurs when the nutrients have formed and the edible bits have matured sufficiently.
With the above easy harvesting directions, growers will be able to achieve produce that is truly bursting with nutrients, sweet, juicy, flavorful, fresh, and with a long shelf-life.