If you’re serious about microgreens, whether you grow for home use, farmers’ markets, or commercial kitchens, knowing which varieties to grow is essential. The right selection can maximize yield, meet buyer preferences, and streamline your operations.
At Vegbed, we’ve worked with hundreds of growers, chefs, and farm operators around the world. One thing they all agree on? Not all microgreens are created equal.
Some are quick and easy. Others are more sensitive or yield better margins. Some are ideal for powerful flavors or vibrant colors. And others check the boxes for nutrition, bulk yield, or sustainability.
That’s why we built this definitive list of 100 microgreen varieties complete with key specs that growers use to make decisions.
What’s in This Guide?
- This guide includes detailed information for each microgreen variety across the following categories:
- Difficulty Level (1–5): Rated based on seeding, germination, mold resistance, and consistency
- Days to Germination: How quickly the seed begins to sprout
- Days to Harvest: From seed to harvestable size under optimal conditions
- Flavor Profile: What it tastes like and how it’s typically used
- Yield per 10x20 Tray: Estimated fresh weight (grams) in an average harvest
- Nutritional Highlights: Not just general nutrients, but what makes each variety shine (e.g., iron, chlorophyll, folate, potassium)
- Profit Potential: Low, Medium, or High, based on current wholesale and retail market values
- Light Hours per Day: Typical light exposure needed (under LEDs or daylight)
- Watering Needs: How often and how much
- Seed Density per 10x20 Tray: Measured in grams per tray
- Sustainability Score (1–5): Our internal score based on seed availability, water use, compatibility with soil-free systems, and waste reduction
This is the only list that combines practical grow data with sustainability insights, tailored for both home growers and commercial farms.
Want the full list in a printable format? Sign up for the Vegbed newsletter and get the complete guide as a downloadable PDF.
Why This Guide Matters
Many growers waste time and resources experimenting with crops that don’t fit their space, goals, or market. This guide helps you avoid that. Whether you’re:
- Starting out and want a few reliable varieties
- Scaling your operation and choosing what to offer chefs
- Building a sustainable grow setup
- Trying to understand which crops need blackout, misting, or more airflow
You’ll find the answers here.
And if you’re using Vegbed bamboo fiber mats, this guide helps you select crops that thrive in clean, substrate-free systems.
Tips for Using This Guide
- Match your skill level: If you’re new to growing, stick to varieties with a difficulty score of 1 or 2 until you master airflow and watering.
- Optimize for market demand: Some crops look great but don’t sell well. Start with greens chefs love — broccoli, radish, sunflower, pea, and basil.
- Pick for nutrition or appearance: Red-veined varieties like amaranth and beet stand out on dishes. Nutrient-dense picks like kale or mustard are great for health-conscious buyers.
- Balance your harvest cycles: Mix fast-growers (6–8 days) with slow-growers (14–18 days) to keep your harvest schedule balanced.
- Sustainability is strategy: Varieties with high sustainability scores save water, reduce substrate use, and support cleaner harvests — especially on Vegbed bamboo mats.
Why Growers Choose Vegbed for Their Substrate
All microgreens listed here can be grown on Vegbed’s bamboo fiber mats. They’re 99% pathogen-free, biodegradable, and ideal for growers who want:
- No messy soil
- Less mold risk
- Cleaner harvests
- Easy scaling for commercial setups
Whether you’re using punnets, 10x20 trays, or even 60x40 cm formats, we offer custom sizing for bulk orders and can help match mats to your preferred system.
Explore grow mats or learn more about how substrate impacts your yield and efficiency on our blog.
Microgreen Variety Table (1–100, Sorted by Difficulty)
Variety Difficulty (1–5) Days to Germination Days to Harvest Flavor Yield (g/tray) Nutritional Value Profit Potential Light Hours/Day Watering Needs Seed Density (g/10x20 tray) Sustainability Score (1–5) Broccoli 1 2 8 Mild, cabbage-like 350 High in sulforaphane, fiber, and iron High 12 Moderate 15 4 Radish (Daikon) 1 2 6–7 Spicy, sharp 400 Rich in potassium, folate, and calcium High 12 Moderate 50 4 Red Cabbage 1 2 8 Mild, sweet 300 Loaded with anthocyanins and C High 12 Low 20 4 Radish (Rambo) 1 1–2 6–8 Spicy, crispy 350 High in isothiocyanates and zinc High 10 High 60 5 Arugula (Roquette) 1 2 7 Peppery, nutty 340 Rich in calcium and nitrates High 12 Moderate 25 5 Broccoli (Raab) 1 2 8 Earthy, mild 320 High in sulforaphane and iron High 12 Moderate 25 5 Komatsuna 1 2 8 Sweet, tender mustard 300 High in A and B6 Medium 12 Moderate 25 5 Garden Cress 1 1–2 6 Sharp, peppery 360 Vitamin K, C, and antioxidants High 12 Moderate 30 5 Pak Choi 1 2 8 Mild, sweet mustard 300 Rich in selenium and folate High 12 Moderate 15 5 Tatsoi 1 2 8 Soft mustard, nutty 320 High in calcium and phytonutrients High 12 Moderate 20 5 Wheatgrass 1 2–3 10 Grassy, sweet 450 Rich in chlorophyll and enzymes Medium 10 High 120 3 Alfalfa 1 2 7 Mild, fresh 300 Rich in K, C, and saponins High 12 Moderate 20 5 Clover (Red) 1 2 7 Mild, sweet 300 High in isoflavones and protein High 12 Moderate 20 5 Mung Bean 1 2 6-8 Crunchy, sweet 400 High in protein, fiber, and antioxidants High 12 High 100 5 Broccoli (Calabrese) 1 2 8 Classic broccoli flavor 340 High in sulforaphane High 12 Moderate 25 5 Cabbage (Green) 1 2 8 Mild, crisp 320 Rich in C and K High 12 Moderate 25 5 Pak Choi (Red) 1 2 8 Mild, sweet, red stems 290 Rich in anthocyanins and selenium High 12 Moderate 15 5 Tatsoi (Green) 1 2 8 Soft mustard, nutty, green leaves 310 Similar to purple tatsoi High 12 Moderate 20 5 Pea Shoots 2 2 10–14 Sweet, grassy 450 Excellent source of C, folate, and protein High 12 High 100 4 Sunflower 2 2 10 Nutty, crunchy 500 Rich in zinc, iron, and B-complex High 14 High 100 3 Mustard (Red Giant) 2 2 8 Spicy, peppery 320 Rich in glucosinolates and selenium High 12 Moderate 20 5 Mustard (Red Giant) 2 2 6–8 Hot, peppery 280 High in glucosinolates and selenium Medium 12 Moderate 20 5 Kale (Lacinato) 2 2 8–10 Earthy, robust 350 Rich in iron, chlorophyll, and A High 12 Moderate 15 5 Cabbage (Red Acre) 2 2–3 8 Crisp, mild 280 Rich in anthocyanins and potassium High 12 Moderate 25 5 Miner’s Lettuce 2 2–3 9–10 Mild, slightly citrus 270 Rich in iron and omega-3s Medium 10 Low 25 4 Mustard (Mizuna) 2 2 7–8 Mild mustard, crisp 320 High in vitamin C and phytonutrients High 12 Moderate 25 5 Hon Tsai Tai 2 2–3 8–10 Sweet mustard, purple stems 290 Rich in anthocyanins and B vitamins High 12 Moderate 25 5 Purslane 2 2–3 7–9 Lemony, crunchy 360 Omega-3s, potassium, and magnesium High 10 Low 25 5 Chinese Cabbage 2 2–3 8 Crisp, mild mustard 310 Rich in glucosinolates and B6 High 12 Moderate 25 5 Swiss Chard (Rainbow) 2 3 10–12 Earthy, mild beet-like 280 High in magnesium and phytonutrients Medium 12 Low 20 5 Kale (Dwarf Blue) 2 2–3 8–10 Earthy, mild 300 High in C, lutein, and iron High 12 Moderate 25 5 Fenugreek 2 2 6–8 Bitter, maple-like 350 High in iron, B6, and choline High 12 Moderate 60 5 Rutabaga 2 2 7–8 Mildly sweet mustard 310 High in zinc and dietary fiber Medium 12 Low 20 4 Chard (Red) 2 3 10–12 Mild, earthy 280 High in magnesium and beta-carotene Medium 12 Low 20 5 Buckwheat 2 2 6–8 Lemony, tart 380 High in rutin and magnesium Medium 12 High 100 5 Lentil 2 3 8-10 Earthy, nutty 350 Good source of protein and fiber Medium 12 High 80 4 Adzuki Bean 2 3 8-10 Sweet, earthy 320 Rich in molybdenum and folate Medium 12 High 90 4 Chickpea 2 3-4 10-12 Nutty, earthy 300 High in protein, fiber, and iron Medium 12 High 70 4 Black Bean 2 3-4 10-12 Earthy, mild 280 Excellent source of fiber and protein Medium 12 High 70 4 Barley 2 2-3 8-10 Sweet, grassy 380 Good source of fiber and selenium Medium 12 High 100 4 Rye 2 2-3 8-10 Earthy, slightly spicy 360 High in fiber and manganese Medium 12 High 90 4 Oat 2 2-3 8-10 Sweet, mild 350 Rich in beta-glucans and soluble fiber Medium 12 High 80 4 Buckwheat (Tartary) 2 2 6-8 Stronger lemon, tart 350 Higher in rutin than common buckwheat Medium 12 High 100 5 Mustard (Green Wave) 2 2 7-8 Frilly, spicy 300 Similar to Red Giant, good for texture High 12 Moderate 20 5 Kale (Red Russian) 2 2-3 8-10 Sweet, tender, purplish stems 320 High in anthocyanins and vitamins High 12 Moderate 25 5 Kohlrabi (Purple) 2 2-3 8-10 Mild, slightly sweet, crunchy 280 Good source of C and fiber Medium 12 Moderate 20 4 Cabbage (Savoy) 2 2-3 8-10 Crinkly, mild 290 Good source of C and K High 12 Moderate 25 5 Kohlrabi (Green) 2 2-3 8-10 Mild, sweet, crunchy 280 Good source of C and fiber Medium 12 Moderate 20 4 Cress (Upland) 2 2-3 8-10 Spicier than garden cress 300 High in vitamins and minerals High 12 Moderate 25 5 Mustard (Southern Giant Curled) 2 2 8 Spicy, ruffled leaves 330 Good for adding texture and heat High 12 Moderate 20 5 Kale (Siberian) 2 2-3 8-10 Cold-hardy, mild 310 Similar to other kales in nutrition High 12 Moderate 25 5 Spinach (Bloomsdale) 2 2-3 8-10 Earthy, robust spinach 270 Rich in iron and folate Medium 12 Moderate 25 4 Swiss Chard (Orange) 2 3 10-12 Earthy, mild, orange stems 270 High in magnesium and phytonutrients Medium 12 Low 20 5 Turnip (Purple Top) 2 2 8 Mildly spicy 300 Rich in potassium and calcium High 12 Moderate 20 5 Rutabaga (American Purple Top) 2 2 7-8 Mildly sweet mustard, purple top 300 High in zinc and dietary fiber Medium 12 Low 20 4 Chard (Yellow) 2 3 10-12 Mild, earthy, yellow stems 270 High in magnesium and beta-carotene Medium 12 Low 20 5 Buckwheat (Silverhull) 2 2 6-8 Lemony, tart, common variety 370 High in rutin and magnesium Medium 12 High 100 5 Mustard (Osaka Purple) 2 2 8 Spicy, purple leaves 310 Similar to other mustards with added anthocyanins High 12 Moderate 20 5 Arugula 3 3 10 Spicy, mustardy 300 High in antioxidants and calcium Medium 12 Low 20 5 Beet (Bull’s Blood) 3 3–4 10–12 Earthy, slightly sweet 250 High in betalains and manganese Medium 12 Low 20 4 Chrysanthemum Greens 3 3–4 10 Bitter, herbal 250 High in potassium and anti-inflammatory compounds Medium 12 Low 25 4 New Zealand Spinach 3 3–4 10–12 Mild spinach 280 Iron, calcium, and folate Medium 12 Moderate 25 4 Sorrel (Red Vein) 3 3–4 10–12 Tart, lemony 240 Vitamin C, oxalates, and iron Medium 12 Low 20 4 Mache (Corn Salad) 3 3–5 12–14 Nutty, buttery 200 Folate, iron, and B-complex Medium 10 Low 25 4 Nasturtium 3 4–5 12–14 Spicy, floral 280 High in lutein and antimicrobial oils Medium 12 Low 30 4 Amaranth (Red) 3 3 10–12 Nutty, mild beet 220 High in manganese and lysine Medium 14 Low 15 4 Endive 3 3–4 10–12 Bitter, nutty 250 High in folate and fiber Medium 12 Moderate 25 4 Soybean 3 4-5 12-15 Nutty, creamy 250 Complete protein, rich in isoflavones Medium 14 Moderate 60 3 Flax 3 4-5 10-12 Nutty, mild 200 High in omega-3 fatty acids and lignans Medium 12 Low 15 4 Chia 3 4-5 10-12 Mild, slightly gelatinous 180 Rich in omega-3s, fiber, and calcium Medium 12 Low 10 4 Quinoa 3 3-4 10-12 Mild, earthy 250 Complete protein, high in magnesium Medium 12 Moderate 20 3 Beet (Detroit Dark Red) 3 3-4 10-12 Classic beet flavor, deep red 240 High in betalains and nitrates Medium 12 Low 20 4 Endive (Frisee) 3 3-4 10-12 Curly, slightly bitter 230 Similar to broadleaf endive Medium 12 Moderate 25 4 Chicory 3 3-4 10-12 Bitter, earthy 200 High in inulin and antioxidants Medium 12 Low 20 3 Watercress 3 3-4 10-12 Peppery, pungent 280 High in C, K, and antioxidants Medium 12 High 20 4 Cauliflower 3 3-4 10-12 Mild, slightly nutty 250 High in C, K, and fiber Medium 12 Moderate 20 4 Brussels Sprout 3 3-4 10-12 Mild, slightly bitter 220 Rich in C, K, and fiber Medium 12 Moderate 20 4 Beet (Golden) 3 3-4 10-12 Sweeter, milder beet flavor 230 High in betalains Medium 12 Low 20 4 Orach (Green) 3 3 10-14 Earthy, spinach-like, green leaves 230 Similar to red orach Medium 12 Low 15 4 Endive (Red) 3 3-4 10-12 Bitter, nutty, red leaves 240 High in folate and fiber Medium 12 Moderate 25 4 Cilantro 4 5–6 18–22 Bright, citrusy 150 High in K, beta-carotene, and antioxidants Medium 12 Moderate 20 4 Chervil 4 6 18–22 Mild, anise 150 High in iron and carotenoids Medium 12 Low 15 4 Sage 4 6–8 16–20 Piney, warm 140 High in rosmarinic acid and calcium Medium 12 Low 15 4 Tarragon 4 6–8 18–22 Anise, bittersweet 130 Contains estragole and flavonoids Medium 12 Low 15 3 Lovage 4 6–8 20 Celery-like 160 High in quercetin and vitamin A Medium 14 Low 20 3 Celery 4 6 18–22 Fresh, herbal 180 Rich in sodium and apigenin Medium 14 Moderate 20 4 Basil (Genovese) 4 5–6 18–22 Sweet, herbal 180 Loaded with antioxidants and essential oils High 14 Moderate 25 3 Dill 4 6–8 18–22 Fragrant, tangy 150 Rich in calcium and essential oils Medium 12 Low 15 4 Fennel 4 6–8 20 Licorice, sweet 160 Rich in potassium and flavonoids Medium 14 Moderate 15 4 Leek 4 6–8 18–22 Oniony, sharp 200 High in allicin and sulfur compounds Medium 12 Low 20 4 Chive 4 6–8 18–22 Mild onion 180 Rich in vitamin K and sulfur Medium 12 Low 20 4 Dandelion 4 5-7 14-18 Bitter, earthy 150 Rich in vitamins A, C, K and iron Low 12 Low 15 3 Basil (Lemon) 4 5-6 18-22 Citrusy, aromatic 170 High in essential oils and antioxidants High 14 Moderate 25 3 Perilla (Shiso) 4 5–6 14–18 Basil-like, minty 180 Rich in polyphenols and omega-3 Medium 14 Low 20 3 Dill (Bouquet) 4 6-8 18-22 Bushy, fragrant 160 Similar to other dill varieties Medium 12 Low 15 4 Fennel (Bronze) 4 6-8 20 Licorice, sweet, bronze foliage 150 Rich in potassium and flavonoids Medium 14 Moderate 15 4 Leek (American Flag) 4 6-8 18-22 Classic leek flavor 190 High in allicin Medium 12 Low 20 4 Chive (Garlic) 4 6-8 18-22 Garlicky onion flavor 170 Rich in vitamin K and sulfur Medium 12 Low 20 4 Perilla (Green) 4 5-6 14-18 Basil-like, minty, green leaves 170 Similar to red perilla Medium 14 Low 20 3 Lemongrass 5 7–10 20–28 Citrusy, sharp 120 Rich in antioxidants and essential oils Medium 14 Low 10 3 Carrot 5 7–10 18–25 Sweet, herbal 140 High in beta-carotene and fiber Medium 12 Low 15 4 Mint 5 7–10 20–25 Cooling, sweet 120 Rich in menthol and antioxidants Low 14 Low 10 3 Parsley (Italian) 5 7–10 20–28 Fresh, mild 160 High in C, iron, and volatile oils Medium 14 Low 20 4 Carrot (Danvers Half Long) 5 7-10 18-25 Classic carrot flavor 130 High in beta-carotene Medium 12 Low 15 4 Mint (Spearmint) 5 7-10 20-25 Sweeter, milder mint 110 Rich in carvone and antioxidants Low 14 Low 10 3 Parsley (Curled) 5 7-10 20-28 Fresh, mild, curly leaves 150 High in C, iron Medium 12 Low 20 4
You don’t need to guess which microgreens will work. With the right data, you can grow smarter, not just more.
We’ve published the complete list of 100 microgreens below to help you make better growing decisions.
If you’d like a printable version of this entire table, subscribe to the Vegbed newsletter and we’ll send the PDF directly to your inbox next week. You’ll also receive weekly blog updates, product tips, and real-world grower insights.
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