Your First
Tray.

5 or 6 small holes in the bottom of your container is plenty — just enough for excess water to escape.

Fill with about 1–1.5 inches of soil or coco coir. Press it flat and level — an even surface means even growth.

Sprinkle your seeds evenly over the surface — a light, even layer where seeds can touch but aren't piled on top of each other. Don't bury them, just press gently so they're touching the soil.

Spray the surface until it's evenly damp — the soil should look dark and moist all over, with no puddles or standing water sitting on top.

Cover loosely and set it somewhere dim for 2–4 days — a cabinet, closet, or shaded corner works fine, it doesn't need to be pitch black. Peek once a day and mist if the surface looks dry. This "blackout" period helps seeds germinate and push up straight before they need light.

Once most of the seeds have sprouted into little pale stems, remove the cover and move the tray to your sunny windowsill.

Keep the top layer damp once or twice a day until harvest. Greens turn from pale to vivid green within a day or two of hitting light.

Most varieties are ready 8–12 days after sowing, once they're 1–3 inches tall. Snip at the soil line with scissors, give them a rinse, and eat. That's the whole thing.