After getting sick more times than I care to admit, I started asking a simple question: What can I grow, right here in my kitchen, that genuinely supports my immune system?

No acreage. No greenhouse. Just a windowsill.

The two obvious candidates? Mung bean sprouts and microgreens.

So which one is better?

The honest answer is: they do different jobs.

I have a glass-top table in my studio. A north-facing window. No grow room. No shelves of lights. Just a little square of space and a question: Can you really grow food indoors without turning your house into a greenhouse?