Cover the seeds with a thin layer of soil.
Press gently into the soil using your hand or the cardboard. Scatter seeds evenly on top of the soil.Flatten and level it with your hand or a small piece of cardboard, taking care not to over-compress the soil. Cover the bottom of the container with an inch or two of moistened potting soil or mix.Read the seed packet to see if there are any special instructions.If your chosen container doesn't have built-in drainage, poke a few drainage holes in the bottom. Plastic take-out dishes and disposable pie plates work well, as do clear fruit or salad boxes. Start with a warm, sunny windowsill (direct sunlight from a south-facing window is ideal) and a small, clean container. Like all fragile seedlings, you'll need to protect them from weather extremes and drying winds, not to mention hungry garden pests. If your climate is suitable, microgreens can be also be grown outdoors in the garden, under shade. Since they were created with grower success in mind, they're also a good choice for beginners. You can also find seeds for salad mixes and specially selected microgreen mixes that combine greens with similar growth rates, compatible flavors and beautiful coloring including reds, purples and greens. (You can easily grow different seeds in several containers, and mix your microgreens after harvesting.)
Beginners often start by growing one type of seed, such as broccoli, cauliflower, cabbage, mustard, chia, sunflower or buckwheat - among the easiest-to-grow varieties of microgreens - in a single container. Salad greens, leafy vegetables, herbs and even edible flowers can be grown as microgreens, though some varieties are better suited than others. The stem, cotyledons (or seed leaves) and first set of true leaves are all edible.
Microgreens, however, include a variety of edible immature greens, harvested with scissors less than a month after germination, when the plants are up to 2 inches tall. Also known as "vegetable confetti," microgreens are sometimes confused with sprouts - germinated seeds that are eaten root, seed and shoot.
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