Microgreens at Lowell Park

Jan 31
3 min read

Even when the Illinois Forest Preserve is tucked under a blanket of snow, the growing season doesn't have to stop at Lowell Park! We’ve officially kicked off our 2026 Winter Gardening Series at the Nature Center, and while we love seeing your faces in person, we know the winter weather doesn't always cooperate. If you missed a session or just want to refresh your memory, we’re making all our "dirt-under-the-fingernails" wisdom available right here online!

We’re starting with a house-favorite: Microgreens. Many people don't realize that microgreens are simply standard vegetables harvested at their absolute peak, nutrient-dense stage. You don't need expensive specialty packets labeled "microgreens" standard seeds for your favorite garden staples like lettuce, spinach, collards, and mustard work perfectly. The only real difference? We’re growing them right on the kitchen counter and harvesting the rewards in just a few days, rather than waiting months for the spring thaw.

Step 1: The "Lowell" Soil Prep

Don't use dry soil. It won't absorb water correctly once it's in the pan.

The Bucket Mix: Fill a bucket halfway with water. Add your dirt and mix until it’s like a wrung-out sponge.
Use Warm Water: Warmer water breaks the soil's surface tension faster and makes mixing much easier.

Step 2: Set Your Trays

Choose your container: Use a soil blocker to prep your dirt on a tray or spread the moist mix evenly into a standard sheet pan.
Sow Thickly: Sprinkle your seeds across the dirt. You want a dense, even layer.

Step 3: The Blackout Phase

Cover Up: Cover your pan or sheet with a lid. This keeps moisture in and encourages seeds to stretch as they germinate.

Step 4: Light & Growth

The One-Inch Rule: Once they germinate (sprout), move them under grow lights.
Stay Close: Keep the lights only one inch above the tiny plants. This prevents them from getting "leggy" or weak. Move the lights up as the plants grow to maintain that one-inch gap.

Step 5: Maintenance & Harvesting

Watering: Water when the soil looks visibly dry to the touch.
Harvest (5–7 Days): When they are ready, take scissors and snip the greens just above the soil line.
Clean Up: Once finished, toss the remaining dirt/roots or compost them, and wash your pan for the next cycle.

Seed Options & Harvest Times

You don’t need special "microgreen" seeds, any standard garden seed works! Here is a breakdown of what to expect from common varieties:

Fast Growers (Ready in 5–7 Days)

Radish: Very fast and spicy! Great for a kick on sandwiches.
Mustard: These have a sharp, wasabi-like heat.
Broccoli: Mild, crunchy, and famous for being a "superfood."
Arugula: Very peppery and flavorful.
Kohlrabi: Mild and sweet, often with beautiful purple stems.

Mid-Range Growers (Ready in 7–10 Days)

Lettuce: Very mild and tender; the perfect "beginner" green.
Collards: Earthy and robust; holds up well in hot dishes.
Kale: Mild flavor and very hardy; great for smoothies.
Cabbage: Sweet and crunchy; often adds a pop of red or green color.

Slow Growers (Ready in 10–14 Days)

Cilantro: Tastes exactly like the full-grown herb; amazing on tacos.
Beets: Striking red stems and an earthy, sweet flavor.
Carrots: Feathery, delicate tops with a very mild carrot sweetness.
Swiss Chard: Comes in "Rainbow" varieties with bright yellow, pink, and red stems.

Pro-Tip: The "Harvest Window"

You can technically harvest any of these as soon as the first two leaves (cotyledons) are fully open and looking "fat." If you wait too long and the "true leaves" start to grow, the stems can become woody and the flavor can turn bitter.

The Perpetual Harvest

For an ongoing supply, plant a small tray every day. This allows you to cycle through a fresh harvest daily.