Start Your Own Microgreens Business:

Explore four radish varieties—daikon, red daikon, China Rose, and Triton—and how seed mixing yields colorful microgreens. Learn basic growing tips: sow dry, water consistently, and distinguish root hairs from mold.

Grow broccoli as an easy, fast yield microgreen for Nebraska markets, with cheap seeds and strong appeal to health food buyers and farmers' markets due to its nutritional density.

Use the crop trials spreadsheet to test multiple crops, track date planted, germination, harvest, seed lots, and yield, and see how variables affect maturity and profitability.

Identify restaurant decision makers from executive chefs to owner operators and prioritize low maintenance, high-volume, on-time paying customers for microgreens, with signatures on invoices and terms set early.

Target grocery store buyers by engaging the produce manager and presenting convenient mixes for quick meals. Maintain consistent emails and ensure invoices reach the right contact to drive sales.

Set up a seed soaking system with two totes that have holes and a water tote beneath, plus five-gallon buckets as strainers; weigh seeds and sterilization solution with measuring cups.

Explore essential farm tools for a microgreens business, including harvest knives, scales, bag sealers, and dehumidifiers, and learn why each tool matters for efficiency and quality.

Master hand watering on a microgreens farm with two wands—the soft wonder water for dainty crops and the heavy but gentle dram wand—using quick couplers and on/off controls.

Control seed costs—the biggest microgreens expense—by careful sourcing, small-scale trials, and timely reordering before stock runs out at 25% remaining, plus reliable seed samples and US and Canada sources.

Use Root Shield, an organic wearable powder fungicide, mixed with water and sprayed on microgreens 2–3x, especially sunflowers, from planting through harvest to prevent fungal problems; though costly, it lasts.

Soak commodity crop seeds such as sunflower, pea, wheatgrass, and buckwheat (radish excluded) in three times the water overnight. Drain, rinse, and plant to shorten the growing cycle.

Harvest, wash, dry, pack, weigh, and deliver microgreens to customers, ending with a finished invoice. This intro walks you through the full harvest-to-invoice process.

Harvest crops by hand with a chef’s knife, using six quadrants to adapt from tall pea shoots to microgreens; keep fingertips visible and avoid rushing, since scissors are less ergonomic.

Print invoices at the end after packing to address discrepancies between orders and deliveries. Label boxes with the customer name and product, then print invoices to match the box information.

Keep customers forever by ensuring they are happy, pay on time, and feel valued. When issues arise, fix them better; offer replacements, reimburse, and free product, guided by abundance mindset.

Master bookkeeping by tracking money inflows and outflows, a critical practice that strengthens your microgreens business and saves you years of trouble.

Explore a startup cost sheet and soil calculator to estimate labor costs for planting and harvesting and compare buying soil by yard or bale to guide fixed-cost decisions.

Turn sales goals into a detailed production plan by calculating weekly earnings, deciding how many flats to start, scheduling plantings, and outlining steps for others to run the farm.

Complete your microgreens business plan by detailing customers, crops, growing methods, marketing, startup costs, and roi; then track income and expenses and register your business to build a solid foundation.