Useful information to keep in mind when growing Microgreens

Clip tiny leaves or stems about a centimeter above the substrate they grew on
Clip only with clean, food quality scissors, preferably a knife to prevent bruising.
Plastic shears or ceramic shears will prevent browning (important for serving presentation)
Expose the greens or sprouts to strong sunlight for several hours before harvesting – this will maximize the chlorophyll content for better health
Do not use/consume sprouts if you find mold at the base
In a moist or humid climate, it’s better to let your seeds sprout on a sunny sill & keep them there until ready to avoid any mold issues
Clip most greens when they are about 1 to 2 inches tall
Don’t grow them outside unless they’re well protected by a mini greenhouse or screens – you may love microgreens but so do bugs, spores, and other pests you don’t want on your food
Mist for moisture – Misting ensures safe moisture levels where heavy watering may lead to crushing microgreens, washing away seeds or mold in the soil
Most greens are ready in about 10 to 14 days but they don’t grow back once harvested
Rinse greens gently in only cold water & serve immediately. If stored, then dry thoroughly with an unscented paper towel (not a salad spinner) and store in the biggest Tupperware possible.
You don’t need to fertilize them; they’re drawing their initial nutrition from the seed itself