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Getting started
To begin, three guides first.
The basics, in order. The rest you learn by watching it live.
All getting-started guides
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Everything for the grow universe.
Fresh harvests with no garden
Growing at home needs neither a garden nor a balcony. A tray of microgreens is ready to harvest in one to two weeks on a corner of the worktop. A small hydroponic garden produces basil or chives all year round, with no soil and no daily watering. And a well-set grow light turns a dark shelf into a growing corner.
The most often underestimated factor is light. Before buying anything, look at where you'll be growing: a south-facing window is enough for hardy herbs in summer, but in winter or away from a window, a lamp becomes necessary. Our guide grow lights indoors gives the distance and duration benchmarks.
For a quick first harvest, follow the microgreens guide or our variety-by-variety guide, sunflower, radish, pea and rocket. For a steady supply of herbs, discover indoor hydroponics without the jargon.
FAQ
Questions about the grow universe
Which plants are easy to grow indoors?
Microgreens (radish, mustard, pea), herbs such as basil, chives or parsley, and young salad leaves are the most accessible. They grow fast, stay compact and can be harvested as you go.
Does hydroponics need a lot of maintenance?
Not much, but regularly: topping up the reservoir when the level drops, renewing the nutrient solution every two to three weeks and cleaning the tank between crops. The pump and the timed lighting do the rest.
Do I absolutely need a grow light?
Not always. A very bright window is enough for microgreens and some herbs in spring and summer. In winter, or away from a window, a lamp stops plants from becoming leggy and pale.
What's the difference between sprouted seeds and microgreens?
Sprouted seeds are eaten whole, root and all, after a few days in a jar. Microgreens grow for longer on a growing medium, in the light, and are cut above the roots once the first leaves have formed.
Do sprouted seeds carry a health risk?
Grown in warm, humid conditions and then eaten raw, sprouted seeds can encourage bacteria to develop. French health authorities advise vulnerable people not to eat them raw. Use seeds sold specifically for sprouting, rinse them, keep your equipment clean and give your crops plenty of airflow.
Why are my seedlings getting leggy?
Seedlings that stretch, turn pale and lean over are lacking light. This is very common indoors, especially in winter. Place them as close as possible to a bright window or under a grow light 20 to 30 cm away, for 14 to 16 hours a day. Too high a temperature also makes it worse.
Do I need soil to grow microgreens?
No. Microgreens grow very well on a hemp mat, coir mat or a suitable tray, since they're harvested before they've used up the seed's own reserves. A thin layer of compost also works, but it's messier and means cutting higher up.
How long does it take to harvest basil in hydroponics?
Generally allow four to six weeks after sowing for the first pickings, depending on light and temperature. Then pinch the stems above a pair of leaves so they branch out. Well lit and regularly trimmed, a basil plant then keeps producing for several months.
Do I need to change all the water in a hydroponic system?
Yes, regularly. Between changes, simply top up the level with water. Then renew the whole nutrient solution every two to three weeks, or as directed by the system's instructions, and rinse out the reservoir. This prevents salts from building up and limits algae and bad smells.
Grow: what you need to know
Microgreens, the simplest first step
Microgreens are young plants harvested at the first-leaf stage, a few days after germination. Radish, pea, mustard or rocket grow on a hemp mat or a thin substrate, with no fertiliser, and are cut with scissors above the roots. Above all, they need consistency: measured watering, light after germination, and good airflow to avoid mould. The tutorial Getting microgreens right first time covers each step, and the Microgreens category brings together kits, trays and seeds.
Hydroponics, no soil, no jargon
In hydroponics, roots sit in nutrient-enriched water instead of drawing from soil. Indoor systems combine a reservoir, a pump and lighting: you simply keep an eye on the water level and top up the nutrient solution regularly. Herbs such as basil, chives or parsley do well in it. To understand the principle, read Indoor hydroponics, no jargon, then how hydroponics works.
Light, the decisive factor indoors
Behind a window, and even more so in winter, natural light is rarely enough for hungry plants like basil. A grow light fills that gap. Choose a white spectrum, more pleasant to live with than violet light, and a timer to guarantee a consistent lighting schedule. The Indoor growing category brings together lighting, shelving and sensors.
Gaining space by growing vertically
A tower or a multi-level shelf multiplies the growing surface without taking up more floor space. That's the principle behind vertical growing, suited to salad leaves, herbs and leafy greens: see easy plants for hydroponics.
Seeds, pots and compost
If you prefer growing in soil, start with easy seeds and a fine seed compost. Pots with drainage holes prevent the excess water that rots the roots of young plants.