Harvesting and packaging microgreens properly is just as important as growing them. These tiny greens are delicate and highly perishable, so the way you handle them post-harvest can mean the difference between a vibrant product that lasts two weeks versus a limp product that spoils in days. Here we'll cover best practices from the moment you cut the microgreens to the moment they reach your customer's plate, focusing on freshness and food safety.
Harvest timing and technique: It often starts with when and how you harvest. Many growers prefer to harvest early in the morning, when the plants are fully turgid (filled with water) and at their crispest. Use clean, sharp scissors or knives to minimize bruising - a sharp tool gives a clean cut that heals quickly, whereas a dull cut can crush the stem and invite decay. If you're harvesting into bulk, consider using sanitized gloves and food-grade containers. Some farmers skip washing microgreens (especially if they're grown in clean soilless media) to avoid extra moisture, but others give a quick rinse in cold, sanitized water. If you do wash, dry the greens thoroughly using a salad spinner or gentle air-drying; excess water on leaves can promote mold during storage.
Immediate cooling: Temperature control is absolutely critical after harvest. Microgreens respire (breathe) rapidly, and heat buildup will shorten their shelf life. Aim to move harvested microgreens into cold storage quickly - ideally within an hour of cutting. The recommended storage temperature is close to 1-4 °C. Keeping microgreens at about 2-3 °C can significantly extend their freshness. Research has shown dramatic differences: radish microgreens stored at 4 °C stayed in good condition for around 21 days, whereas at 10 °C they spoiled in about 14 days. In practice, that means using a refrigerator or a cold room; even a simple beverage cooler can work if set to the right temperature. Also consider humidity: stored microgreens like a high humidity environment (around 95%) to prevent drying out. Many growers pack a damp paper towel in the container or use humidifiers in coolers to maintain about 95% relative humidity. This combination of near-freezing temperature and high humidity keeps the greens crisp. However, without sophisticated packaging, even under these conditions most microgreens are best used within about 5-7 days for peak flavor, so plan deliveries accordingly.
Packaging choices: The type of packaging can also affect shelf life. Common options include plastic clamshells (rigid containers with lids), perforated plastic bags, or compostable containers. Clamshells are popular because they protect the microgreens from getting crushed and allow some gas exchange. A study on packaging arugula microgreens found that open or ventilated packaging tended to reduce weight loss and preserve color better than fully sealed vacuum packs. Completely airtight packs (like vacuum-sealed) can actually shorten quality time for microgreens, because trapped condensation can cause rot. Some producers are now using Modified Atmosphere Packaging (MAP) - packaging with specific oxygen/CO2 permeability - to extend shelf life. MAP slows down respiration by limiting oxygen and venting excess moisture. For example, buckwheat microgreens stored in optimized MAP bags at 5 °C stayed good for up to 21 days with acceptable quality, a big improvement over the usual week. If MAP isn't an option, consider simple tweaks: use containers with small vents or leave the lid slightly ajar until the product is cooled to let excess moisture escape, then close it to maintain humidity.
Food safety considerations: Because microgreens are typically eaten raw, food safety is paramount. Contamination can come from many sources - seeds, water, soil or growing medium, or handling - so you need a sanitary harvest process. Work with clean tools (sanitize blades and surfaces with food-safe sanitizers like peroxide or bleach solution between uses), and always wash hands or wear gloves. If you wash microgreens, use clean, cold water - some growers add a food-safe sanitizer (like a very dilute chlorine or peracetic acid solution) to kill any pathogens, followed by a rinse. Keep pets and pests out of your grow and processing area to avoid droppings or other contamination. Once packaged, keep the cold chain intact: transport in coolers or a refrigerated vehicle if possible, and advise clients to refrigerate the microgreens immediately. Remember that even at ideal temperatures, microgreens are best when fresh - many suppliers recommend consuming within 7 days for optimal taste and safety if advanced packaging isn't used. By following these post-harvest protocols (quick cooling, proper humidity, gentle handling, and clean packaging), you can double or triple the shelf life of microgreens compared to ambient conditions, delivering a fresher product that keeps customers happy and healthy.