Sprouts and microgreens do well as indoor salad greens because low light only makes them leggier, which gives you a more delicious harvest. To use, wait until the stems are 2 to 3 inches tall, then cut them right at soil level.
You can grow a variety of leafy greens indoors, including loose-leaf lettuce, spinach, chard, arugula, kale, sorrel, and mustard greens. You also have the option of harvesting them in the baby leaf stage, or waiting until they’re full grown.
Scallions (also called green onions or bunching onions) are an excellent indoor crop that’s also perennial. So, you can keep it going all year long for continuous harvests without replanting!
Garlic greens are a delicious specialty crop that taste like a mild cross between garlic and onion. You can use them the same way you’d use scallions, raw or cooked. Simply cut off a few inches of the stem and slice or chop it into your food.
You can space radish plants 3 inches apart in all directions, and harvest when the roots are about an inch in diameter. Sow seeds every 2 weeks for a continuous harvest of roots and leaves (which are edible too).