Grown small.
Packed with flavor.
Miniature Harvest grows microgreens and edible flowers in Dallas — and this blog is where we help home gardeners grow food at home, from a first tray of microgreens to a backyard full of vegetables.
Fresh is the whole point.
A microgreen is at its best the moment it's cut. Flavor, color, and nutrition all start to fade the longer it sits — which is why most grocery-store clamshells, shipped and stocked days before you buy them, taste like nothing. The fix is simple: grow them yourself, or buy them from someone who cuts to order.
I learned that the hard way in restaurant kitchens, hunting for produce that could keep up with fine dining. Eventually I started growing it myself — first microgreens, then edible flowers and specialty garnishes — a few feet from where it gets used.
This blog exists to pass that on: practical, tested guidance for growing and cooking with tiny greens at home, written for curious home cooks — no garden or restaurant gear required.
Grow more, waste less, eat fresher.
You don't need a backyard or a green thumb to eat genuinely fresh greens. A tray, a sunny window, and a little know-how will out-flavor anything in the produce aisle.
Every article is grounded in real growing experience. No filler, no hype — just things that work, that you can start this week.
From seed to plate.
Starting a garden
What to grow, where to put it, and how to begin — even with zero experience or no yard.
Microgreens
Fast, fool-proof greens you can grow on a windowsill in a week or two.
Herbs
Basil, cilantro, mint and more — fresh herbs a few steps from the stove.
Vegetables
Easy, high-reward crops for beds, pots, and small spaces.
Edible flowers
Which blooms are safe to eat, and how to grow and use them.
Containers & small spaces
Balconies, windowsills, and tiny patios — grow more than you'd think.
A grower who cooks.
Clayton Redmon
Founder · Grower · Writer
I'm a chef by training — a graduate of The Culinary Institute of America — and I spent years in Dallas restaurant kitchens before starting Miniature Harvest. I grow microgreens, edible flowers, and specialty produce for chefs, harvested within hours of delivery. This blog is where I share what I've learned on the grow side: how to start a tray at home, which varieties are worth your time, and how to actually use these little greens once you have them. Every guide is something I grow, test, and eat myself.
Grown & Tested
Editorial standard
Every growing guide is tested on real trays in our Dallas grow room before it goes live — soil and mat, fast varieties and fussy ones. If a method doesn't produce a clean, lush tray, we don't publish it. Food-safety guidance follows current public-health recommendations.
How every guide ships.
Every Miniature Harvest guide goes through the same checks before publication:
- 01Written from hands-on growing and kitchen experience.
- 02Tested on real trays before it goes live.
- 03Food-safety guidance checked against current public-health recommendations.
- 04Updated as methods and best practices evolve.