Top 16 'Cut-and-Come-Again' Greens to try on a Sunless Kitchen Counter This Winter
When the winter sky turns a persistent, dreary grey and the garden outside is sleeping under a blanket of frost, it’s easy to feel a pang of longing for fresh, vibrant greens. The thought of a crisp salad or a garnish picked seconds before it hits your plate seems like a distant summer dream. But what if I told you that you could have a perpetual harvest of delicious, nutrient-packed greens right on your kitchen counter, even if that counter never sees a single ray of direct sunlight?
Welcome to the wonderful world of 'cut-and-come-again' indoor gardening. This method is a game-changer for urban dwellers, apartment residents, and anyone battling the winter blues. The principle is simple: you sow densely, harvest young by snipping the tops off, and allow the plants to regrow for multiple subsequent harvests. It’s efficient, requires minimal space, and is incredibly rewarding. You don't need a fancy, sun-drenched solarium—a simple, inexpensive LED grow light is more than enough to turn a dim corner into a verdant oasis.
This isn't about growing giant heads of lettuce or prize-winning cabbages. This is about having a constant supply of tender leaves, zesty microgreens, and flavourful herbs at your fingertips all winter long. It’s about the joy of snipping your own salad base for lunch or adding a flourish of living green to your dinner. So, clear a little space on your counter, and let's dive into the top 16 'cut-and-come-again' greens that will thrive in your sunless indoor garden.
1. Pea Shoots
If you try only one green from this list, make it pea shoots. They are the undisputed champions of countertop gardening for their sweet, crisp flavour that tastes exactly like a freshly shelled pea. They are incredibly prolific and grow so fast you can almost watch them unfurl. Their delicate tendrils and bright green leaves add an elegant, professional touch to any dish.
To grow them, soak dried peas (any variety like Speckled or Dwarf Grey Sugar works well) overnight. Fill a shallow tray with an inch or two of potting mix, spread the soaked peas in a dense single layer on top, and gently press them into the soil. Mist well, cover the tray to keep it dark for 2-3 days until they sprout, then place them under your grow light.
Pro-Tip: Harvest when the shoots are 3-5 inches tall by snipping them about an inch above the soil line. This leaves the lowest set of leaves intact, allowing the plant to push out a second, and sometimes even a third, delicious crop. They are fantastic in salads, stir-fries, or simply as a crunchy, healthy snack.
2. Scallions (Green Onions)
This is less about growing from seed and more about a brilliant, near-endless kitchen hack. Never throw away the white root-ends of your store-bought scallions again! These are a perfect example of 'cut-and-come-again' gardening in its simplest form. They require no soil and will happily grow in a simple glass of water.
Simply take the last inch or two of the scallion bulb with the roots attached and place them in a small jar or glass. Add just enough water to cover the roots, but not submerge the entire bulb. Place it on your counter (it doesn't even need to be directly under a grow light, though it will help) and watch the magic.
Pro-Tip: You'll see new green shoots emerge from the center within a day or two. Change the water every couple of days to keep it fresh. Once the green shoots are a few inches long, you can snip what you need right into your soup, eggs, or potatoes. They will regrow several times, providing you with a constant, free supply.
3. Arugula Microgreens
For those who love a peppery kick, arugula is a must-grow. As a microgreen, its signature zesty, nutty flavour is concentrated into tiny, tender leaves. It grows incredibly fast, often ready for its first harvest in just 10-14 days. This speed makes it exceptionally satisfying for beginner indoor gardeners.
Sow arugula seeds densely over the surface of a shallow tray filled with potting mix. Lightly cover with a dusting of soil, mist thoroughly, and place under your grow light. Keep the soil consistently moist but not waterlogged. The beauty of growing it indoors on your counter is the absence of the flea beetles that often plague outdoor arugula plants.
Pro-Tip: Harvest with sharp scissors when the first set of true leaves (the serrated, arugula-shaped ones) has appeared after the initial round cotyledon leaves. Snip them just above the soil. While the regrowth can be less vigorous than some others, you will almost always get a decent second cut. They are perfect for topping pizzas, tossing into pasta, or enlivening any sandwich.
4. Radish Microgreens
Looking for speed and spice? Radish microgreens are your answer. They are one of the fastest-growing microgreens available, often ready to harvest in as little as 7-10 days. They have a surprisingly potent, spicy flavour reminiscent of a full-grown radish bulb, and their colourful stems (often pink, red, or purple) add a beautiful visual pop to your meals.
Growing radish microgreens is a straightforward process. Fill a tray, sow the seeds thickly, mist, and cover for a 2-3 day blackout period to encourage germination. Once they've sprouted, place them under your light. They grow with such vigour that they don't require much fussing.
Pro-Tip: Varieties like Daikon or China Rose are excellent choices. Harvest them when their first true leaves appear. Because you sow them so densely, you're really just doing one main "cut," but you can do it in patches, cutting what you need for a few days while the rest continues to grow, effectively creating a continuous harvest from a single tray.
5. Loose-Leaf Lettuce
Yes, you can absolutely grow lettuce on a countertop without direct sun! The key is to choose loose-leaf varieties rather than head-forming types like Iceberg or Romaine. Varieties such as 'Black Seed Simpson', 'Oakleaf', or 'Lollo Rosso' are perfect because you can harvest the outer leaves while the center of the plant continues to produce new ones.
Sow seeds sparingly in a small pot or a 4-inch deep tray. Unlike microgreens, you don't want to overcrowd them. Place under your grow light for 12-14 hours a day. The leaves will be tender, sweet, and incredibly fresh—a world away from bagged salad mixes. We've discussed this method before on the Goh Ling Yong blog, and it remains a fan favorite for its reliability.
Pro-Tip: Begin harvesting when the outer leaves are about 3-4 inches long. Use scissors to snip the leaves an inch or so from the base of the plant, being careful not to disturb the central growing point. By rotating which plants you harvest from, you can have a continuous supply for daily salads.
6. Garden Cress
If you've ever grown "sprouts" as a kid, you've likely grown garden cress. It is fantastically easy and famously fast, sometimes ready in under a week. It has a bright, peppery flavour that makes it the classic choice for egg and cress sandwiches. It requires very little light and can even be grown on a damp paper towel in a pinch, making it ideal for a truly "sunless" corner.
For a more robust harvest, a thin layer of soil in a tray is best. Sprinkle the seeds very densely—they don't mind being crowded. Mist them well and they will germinate in a day or two. They don't need a blackout period; just put them in a spot with ambient light or under your grow light.
Pro-Tip: Harvest by grabbing a clump of the cress and snipping it with scissors about half an inch from the base. It will regrow, though the second cut is usually a bit sparser. Its delicate texture is best enjoyed fresh in sandwiches, salads, or as a garnish for soups.
7. Basil Microgreens
The sweet, aromatic scent of fresh basil is synonymous with summer, but you can easily capture it on your winter countertop. While growing a full-sized basil plant can be tricky in low light, growing it for its microgreens or "baby" leaves is incredibly simple. You get all that classic basil flavour concentrated in a tiny, potent package.
Basil seeds can be a bit gelatinous when wet, so don't sow them quite as densely as you would radish or arugula. Sprinkle them on your soil, mist gently, and provide plenty of light once they sprout. They are a bit slower than other microgreens, taking around 15-25 days, but the payoff is worth the wait.
Pro-Tip: Snip the tops off once the first set of true leaves is well-formed. This encourages the plant to become bushier, allowing for multiple harvests from the same plant. Use them to top a winter tomato soup, blend into a small-batch pesto, or sprinkle over a Caprese salad.
8. Mustard Greens Microgreens
If arugula offers a peppery kick, mustard greens deliver a zesty, wasabi-like punch. They are another incredibly fast grower, often ready in 10-14 days. Varieties like 'Florida Broadleaf' or 'Garnet Giant' (which has beautiful purple leaves) are fantastic choices. Their spicy bite is perfect for waking up your taste buds on a cold day.
The growing process is identical to most other microgreens: sow densely on soil, mist, and place under a grow light. They are not fussy and will reward you with a thick carpet of flavourful greens.
Pro-Tip: Harvest mustard microgreens when they are young and tender for the best flavour. As they get older, the spice can become quite intense. They are amazing in sandwiches with roast beef or ham, tossed into an Asian-inspired slaw, or used as a bed for a piece of seared fish.
9. Cilantro Microgreens
People either love or hate cilantro, but if you're in the "love it" camp, growing it indoors is a must. Full-grown cilantro is notorious for bolting (flowering prematurely), but when grown as a microgreen, you harvest it long before it has a chance. You get that same bright, citrusy flavour in a tender, easy-to-manage form.
Cilantro seeds benefit from being gently crushed and soaked overnight to improve germination rates. Sow the seeds, cover with a light layer of soil, and keep them in the dark for a few days. Once sprouted, they'll thrive under a grow light.
Pro-Tip: Harvest by snipping the leafy tops, leaving the base to regrow. The regrowth will be slower and less uniform than pea shoots, but you'll get a solid second harvest. It's the perfect finishing touch for tacos, curries, and bowls of chili.
10. Kale Microgreens
We all know kale is a nutritional powerhouse. As a microgreen, it's even more so, with concentrated levels of vitamins and minerals. The flavour is much milder and sweeter than mature kale, lacking any of the bitterness. It's a great way to sneak a dose of superfood into your diet.
Choose varieties like 'Red Russian' for its beautiful purple stems or 'Lacinato' for its classic, bumpy texture. The growing process is standard for microgreens and they are typically ready to harvest in about 12-16 days.
Pro-Tip: Snip the microgreens just above the soil. They are fantastic blended into smoothies (you won't even taste them!), used as a salad base, or wilted lightly into an omelet.
11. Mint
Mint is a famously aggressive grower, which makes it a perfect candidate for an indoor 'cut-and-come-again' pot. A single plant can provide you with fresh mint for teas, cocktails, and garnishes all winter long. It's also remarkably tolerant of lower light conditions.
Start with a small plant from a nursery or even a cutting from a friend (mint roots very easily in a glass of water). Keep it in a pot on your counter. It doesn't need to be directly under a grow light, though it will be happier and more compact if it is. Water when the soil feels dry.
Pro-Tip: The key to keeping a mint plant bushy and productive is to harvest it correctly. Snip off the top-most cluster of leaves on a stem, right above a leaf node (where a pair of leaves emerges). This will force the plant to branch out from that node, creating two new stems. Regular harvesting is essentially a form of pruning that keeps the plant healthy.
12. Parsley
While not as fast as microgreens, a small pot of flat-leaf parsley can be a steady, reliable source of fresh herbs. It's more than just a garnish; its fresh, green flavour brightens soups, stews, sauces, and salads. It does well in the lower-light environment of a kitchen counter.
Start from seed or a small nursery plant. Growing from seed takes patience, as germination can be slow. Once established, it's a very low-maintenance plant. Water regularly and provide about 12 hours of light from your grow lamp.
Pro-Tip: Harvest parsley like you would loose-leaf lettuce. Snip the outer, most mature stems from the base of the plant, leaving the inner, younger stems to grow. This method allows the plant to continuously produce from its center, giving you a harvest that can last for months.
13. Broccoli Microgreens/Sprouts
Broccoli is prized for its health benefits, and its sprouts and microgreens are even more potent, containing high levels of the antioxidant sulforaphane. They have a mild, fresh, slightly peppery flavour that is much less intense than mature broccoli.
They are incredibly easy and fast to grow. For microgreens, use the standard tray-and-soil method. They'll be ready in 8-12 days. For sprouts, you can use a simple mason jar with a sprouting lid, rinsing them with water twice a day. Sprouts are ready in just 4-6 days.
Pro-Tip: Broccoli microgreens are a fantastic addition to sandwiches and wraps, adding a pleasant crunch and a burst of nutrition. Sprouts are wonderful tossed into salads or on top of avocado toast.
14. Beet Greens (Microgreens)
Beet microgreens are almost too beautiful to eat. With deep ruby-red stems and green leaves, they are visually stunning. They have a wonderful flavour that combines the sweetness of a beet with the fresh, earthy taste of spinach.
Soak the lumpy beet seeds for a few hours before sowing to help with germination. Grow them in a soil-filled tray. They are a bit slower, taking 12-20 days, but their beauty and flavour are well worth it. 'Bull's Blood' is a popular variety known for its spectacular colour.
Pro-Tip: Use beet microgreens to elevate the look and taste of any dish. They make a simple salad look gourmet and add a pop of colour and a sweet, earthy note to sandwiches, soups, and appetizers.
15. Baby Spinach
Similar to loose-leaf lettuce, spinach can be grown as a 'cut-and-come-again' crop by harvesting the outer leaves. The flavour of homegrown baby spinach is exceptionally sweet and tender. It tolerates cooler indoor temperatures and lower light levels quite well.
Sow seeds in a pot that's at least 4-5 inches deep to accommodate their taproot. Thin the seedlings to give each plant a little space to grow. Keep the soil consistently moist.
Pro-Tip: Wait until the plant has a solid rosette of 6-8 leaves. Begin harvesting the largest, outer leaves, snipping them at the base. Leave the small inner leaves to mature for your next harvest. This method can keep a pot of spinach producing for weeks.
16. Swiss Chard (Baby Chard)
Baby Swiss chard is another fantastic 'cut-and-come-again' green. You get to enjoy its mild, earthy flavour, which is like a cross between spinach and beets, without committing to the space needed for a full-sized plant. Choose a 'Bright Lights' or 'Rainbow' variety for a stunning array of red, yellow, and orange stems on your countertop.
Grow it just like you would baby spinach, in a pot with a bit of depth. It's a relatively fast and easy grower in indoor conditions.
Pro-Tip: Harvest the outer leaves when they are 3-5 inches tall. Their stems remain tender at this size, so you can eat the entire leaf. The vibrant colours make them a beautiful and delicious addition to salads, or you can wilt them into pasta dishes and omelets.
Your Winter Harvest Awaits
Stepping into your kitchen on a dark winter morning and being greeted by a lush, green array of life is a powerful antidote to the seasonal gloom. This isn't just about growing food; it's about cultivating a little bit of joy, flavour, and self-sufficiency in a small corner of your home. With just a shallow tray, some soil, a simple grow light, and a packet of seeds, you can have a continuous supply of the freshest greens imaginable.
As we at Goh Ling Yong's blog always say, gardening should be accessible, enjoyable, and rewarding for everyone, regardless of space or season. The 'cut-and-come-again' method for a sunless counter is the perfect embodiment of that philosophy. It's a simple, sustainable way to bring vibrant flavours and essential nutrients into your winter diet.
So, which green will you try first? The crisp pea shoots? The spicy radish? Or maybe the endlessly practical scallions? Pick one or two from this list, get started this weekend, and share your indoor gardening journey with us in the comments below. Happy growing
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