✍️ Sonia Pardasani, Co-founder BageechaBox | 🕐 4 min read | 🌱 Post-Harvest Guide
Correctly stored microgreens stay fresh, crisp, and nutritious for 10–14 days. Incorrectly stored, they wilt and turn slimy within 2–3 days. The difference is almost entirely about moisture management.
Step 1 — Harvest Dry
If possible, don't water your tray for 12 hours before harvest. A slightly drier tray produces a less wet harvest and extends shelf life significantly.
Step 2 — Wash Gently
Rinse harvested microgreens in a bowl of cold water. Swish gently, lift out (leaving any cocopeat particles to sink), and repeat once.
Step 3 — Dry Thoroughly
Spin dry in a salad spinner, or spread on a clean cotton towel and pat dry gently. This step is critical. Excess moisture on leaves accelerates sliminess and mold in the container.
Step 4 — Store Correctly
- Container: airtight box, glass or BPA-free plastic
- Line with a dry paper towel — it absorbs any residual moisture
- Layer microgreens loosely — don't pack tightly
- Replace paper towel every 3–4 days if it becomes damp
- Store in the fridge vegetable drawer: 4–8°C
How Long Do They Last?
| Variety | Shelf Life |
| Radish, Mustard, Broccoli | 10–14 days |
| Fenugreek, Pea Shoots | 7–10 days |
| Sunflower, Wheatgrass | 5–7 days |
| Basil, Amaranth | 4–6 days (most delicate) |