What are the disadvantages of microgreens?

October 9, 2025 •

4 min read

A 2020 review in the Journal of Food Science noted that while the microgreen industry is growing rapidly, it faces several challenges related to rapid quality deterioration. Understanding the disadvantages of microgreens, from their high cost to their short shelf life and potential food safety risks, is crucial for both consumers and home growers.

Quick Summary

Despite being nutrient-dense, microgreens have notable downsides, including a very short shelf life and a high market price relative to mature greens. They also carry a risk of foodborne contamination if not grown or handled properly, and may require significant labor and careful monitoring, particularly in hydroponic systems.

Key Points

High Cost: Microgreens are more expensive per unit weight than mature vegetables due to high labor, specialized seeds, and controlled growing conditions.
Short Shelf Life: Delicate microgreens wilt and spoil quickly, with a typical shelf life of 5–14 days, leading to potential food waste.
Contamination Risk: If not handled hygienically, microgreens can be susceptible to foodborne pathogens like E. coli and Salmonella, though risks can be minimized with proper practices.
Labor-Intensive Growing: Cultivating microgreens requires consistent care, precise monitoring, and frequent harvesting, making it demanding for commercial and home growers alike.
Nutritional Limitations: Despite concentrated nutrients, microgreens offer less overall volume and fiber than mature vegetables, and should not be relied upon as a sole source of greens.
Delicate and Finicky: Growing microgreens at home can be challenging for beginners, with common issues including mold, uneven growth, and pests.

High Cost and Production Expenses

Microgreens are often significantly more expensive than their mature vegetable counterparts due to the intensive production process involved. This higher cost is a major disadvantage for budget-conscious consumers and families. Growing microgreens requires specialized conditions, and commercial growers face high operational costs that are passed on to the buyer.

Factors contributing to high costs:

Specialized Seeds: Microgreen seeds are often more expensive than regular vegetable seeds, especially if sourced for specific nutritional profiles.
Controlled Environments: Many commercial microgreens are grown in controlled environment agriculture (CEA) setups, such as vertical farms. These setups require significant investment in grow lights, monitoring technology, and ventilation systems.
Labor Intensity: The process of seeding, watering, and harvesting microgreens is labor-intensive, especially on a frequent, rotational basis. For home growers, this translates to a consistent time commitment. For commercial operations, it means higher labor costs per unit of yield.
Low Yield by Volume: While nutrient-dense, the sheer volume of a microgreen harvest is small compared to a crop of mature vegetables, which contributes to a higher cost per ounce.

Perishable Nature and Short Shelf Life

One of the most significant disadvantages of microgreens is their extremely short shelf life, which can lead to frustrating food waste. Their delicate, high surface-area-to-volume ratio makes them susceptible to rapid wilting, decay, and moisture loss shortly after harvest. This is a major challenge for the entire microgreen industry, from growers to consumers.

How to mitigate the short shelf life:

Store Properly: Storing microgreens in a sealed, breathable container lined with a dry paper towel can help absorb excess moisture and extend freshness.
Refrigerate Immediately: Keeping them chilled in the crisper drawer at 34–39°F (1–4°C) is crucial for longevity.
Harvest as Needed: For those growing at home, only harvesting the amount you plan to use immediately can guarantee peak freshness and flavor.

Potential for Foodborne Contamination

Despite common belief, microgreens are not immune to food safety risks. They share characteristics with sprouts, which have been linked to foodborne illness outbreaks. While microgreen-specific outbreaks are less common, recalls have occurred due to potential contamination from pathogens like Salmonella and Listeria.

Contamination can originate from several sources:

Seeds: Pathogens can be present on the surface of seeds before planting.
Water Quality: Using unfiltered or untreated water can introduce harmful microbes into the growing system.
Growing Medium: In soil-based systems, or if organic media is not properly sterilized, harmful bacteria or mold can thrive.
Improper Handling: Unsanitized tools or unwashed hands can transfer pathogens during harvesting and packaging.

Comparison: Microgreens vs. Mature Greens


Feature	Microgreens	Mature Greens
Nutrient Density	Higher concentration of certain vitamins, minerals, and antioxidants per gram.	Lower concentration of specific nutrients per gram, but a broader total spectrum in larger quantities.
Cost	Significantly higher cost per pound due to intensive growing and low volume.	Lower cost per pound, offering more bulk for the money.
Shelf Life	Very short (5–14 days), highly perishable.	Longer shelf life, often lasting a week or more with proper storage.
Flavor	Intense, concentrated, and sometimes spicier flavor profiles.	Milder, more subtle flavor; can sometimes be bitter.
Labor/Effort	Frequent, intensive care for planting, watering, and harvesting required.	Requires less frequent attention, though overall grow time is much longer.
Culinary Use	Primarily used as a garnish or for a concentrated flavor boost.	Versatile for use as a base in salads, stir-fries, and other dishes.

Challenges for Home Growers

While many people start growing microgreens at home to save money, they can encounter several disadvantages that affect success and value. Beginner growers face a steep learning curve in maintaining the precise conditions required for optimal growth.

Mold and Disease: High humidity and a lack of air circulation, especially during germination, can lead to mold growth. Damping-off disease, caused by fungal pathogens, can also wipe out an entire tray of seedlings.
Uneven Growth: Poor seed distribution, inconsistent moisture, or unequal light exposure can result in uneven tray growth.
Leggy Greens: Inadequate light during the early growth stage can cause microgreens to become tall, spindly, and weak.
Nutrient Issues: While microgreens don't require much fertilizer, nutrient deficiencies can still occur, leading to yellowing or stunted growth.

Limited Versatility and Nutritional Completeness

While microgreens offer a potent dose of certain vitamins and antioxidants, they are not a nutritionally complete replacement for mature vegetables. Because of their small size, they do not contain the macronutrients (like fiber) that larger, mature plants provide. Their intense flavor profiles also limit their culinary versatility; they are best used as a garnish rather than a primary salad base. The limited volume and specific flavor of microgreens mean you would need to eat an impractical amount to get the broad nutritional benefits found in a wider variety of mature fruits and vegetables. For example, a handful of kale microgreens has a high concentration of Vitamin C, but a cup of mature kale might offer a broader range of fiber, calcium, and other minerals in a more practical serving size. A balanced diet should include a variety of produce, not just microgreens.

Conclusion

While celebrated for their concentrated nutritional content and intense flavor, the disadvantages of microgreens are notable and should be considered by both consumers and home growers. The high cost, fleeting shelf life, and persistent risk of foodborne contamination present significant drawbacks. Additionally, producing microgreens successfully requires more attention and effort than many beginners anticipate, and they cannot replace the full nutritional spectrum that a diverse diet of mature vegetables provides. By understanding these limitations, individuals can make more informed decisions about whether microgreens are a worthwhile addition to their diet or gardening efforts. For those seeking maximum value, a combination of both microgreens for flavor and mature vegetables for bulk and broader nutrients is likely the best approach.

Frequently Asked Questions

Yes, microgreens are almost always more expensive per unit of weight than their mature vegetable counterparts. This is due to the higher cost of seeds, intensive labor for frequent harvesting, and the specialized equipment often required for controlled growing environments.

Microgreens have a very short shelf life, typically lasting only 5 to 14 days after harvest, depending on the variety and storage conditions. Their delicate nature means they wilt and lose quality quickly if not stored properly in a sealed, refrigerated container.

Yes, there is a risk of foodborne illness from microgreens, similar to sprouts, as they are often consumed raw. Contamination can occur from pathogens on the seeds, in the water, or through improper handling. It is important to source them from reputable growers and handle them with care.

Growing microgreens at home can be challenging for beginners, who may face issues like mold, uneven growth, and leggy stems. Success requires careful attention to humidity, air circulation, seed density, and proper light exposure.

Microgreens offer a high concentration of certain nutrients per gram but lack the total volume and broader nutritional spectrum found in mature vegetables. They also contain less fiber. A balanced diet should include a variety of produce for a wide range of nutrients.

One of the most common reasons for microgreen crop failure is mold and fungus, which thrives in the high humidity and dense planting common in microgreen growing. A lack of proper ventilation is a major contributing factor.

No, microgreens are not nutritionally complete and should not be relied on as a sole food source. While they offer a concentrated dose of certain vitamins and antioxidants, they lack the bulk and macronutrients provided by mature plants and other food groups.