Just to recap, microgreens are a wide variety of lettuce, herb and vegetable plants that are harvested when they are only 1-2 inches in length. They have lots of great flavor and are especially appealing to kids once they find out that they are eating baby broccoli, radish and beet plants in just one bite. They also add diversity to a diet since you can have so many different varieties. They are exceptionally versatile and easy to incorporate in just about anything, from toppings to soups and salads to snacks in their own right.
So with all that in mind we planted our own microgreen garden. They only take a couple of weeks to harvest and it's cheaper than buying them, since they are pretty costly and not available in bulk.
Harvesting them couldn't have been easier. You know that they are ready when they sprout their second set of leaves. Their first two leaves are their seed leaves, which look generally the same among most plants and the plant uses these leaves to grow out of. The second set are their true leaves, which look like all the subsequent leaves that are representative of that plant. Once those true leaves show up, your ready to harvest.
With a pair of scissors, cut the plants at their base. You don't eat the roots, so don't bother pulling them. Since you're cutting the plants so close to the base they won't be able to grow again, so this is a one time only planting. Have one of your kiddos hold your collection bowl for you so they can be a part of the process.
Just to add to this latter tip, my daughter munched up our greens like they were going out of style, and she's not into eating anything that's even remotely green. I think it's because she was so involved with the whole thing, from getting the soil ready to planting and then harvesting. And since they duration was so short she was still excited about the garden and willing to check on them almost daily. Hopefully you'll have as much fun with this project as we did, and maybe your kids will even eat a little more greens too.
Related reading: Featured food: microgreens
Planting a microgreen garden