Microgreens contain more nutrients than mature vegetables and can be used to add color, texture, and flavor to a variety of dishes. Some of the simplest of microgreens to grow are broccoli, cabbage, collards, mustard, and radish. Here’s how to do it.

1. Cover the bottom of a seed-starting tray with about five to seven centimeters of damp potting soil.

2. Scatter the seeds over the soil in an even layer, then cover them with a bit more damp soil.

3. Mist the surface using a spray bottle, and repeat this once or twice a day to keep the soil damp but not soaked.

4. Place the container on a sunny windowsill once the sprouts appear, and continue to mist the plants daily.

5. Harvest the microgreens when they’re about three to seven centimeters tall (after one to three weeks) using scissors to cut them at soil level.

Rinse your microgreens and use them in salads, sandwiches, or as a garnish. They can be stored in a sealed container in the fridge for about a week.