Planting Guide · January 2026 · 5 min read
Microgreens offer one of the fastest returns in farming, with harvests ready in 7 to 14 days and trays selling for $50 to $100 each at restaurant prices. Startup costs are low since you can begin on a single shelf with basic trays and a grow light. The key to profitability is consistent quality and reliable delivery to chefs who need fresh product weekly.
Start with high-demand varieties that are easy to grow and command good prices. Sunflower, pea shoots, radish, and broccoli are the most popular among restaurants and have forgiving germination. Use 10x20-inch nursery trays with about one inch of peat-based or coconut coir growing medium.
Soak larger seeds like sunflower and pea overnight before planting. Spread seeds densely across the tray surface, mist thoroughly, and cover with a weighted blackout dome for 3-4 days to encourage strong stem growth before exposing to light.
Microgreens grow well at 65-75°F with 12-16 hours of light daily. LED shop lights work fine for small operations, though commercial T5 fluorescent or full-spectrum LEDs are better for scaling up. Good airflow prevents mold, which is the biggest production threat.
Restaurants are the most profitable channel for microgreens. Approach chefs directly with free samples and a consistent delivery schedule. Most chefs want weekly deliveries of 5-10 trays in specific varieties they can count on year-round.
Price retail clamshells at $3-5 per ounce and wholesale restaurant trays at $15-25 per tray depending on variety. Sunflower and pea shoots cost more to produce due to seed expense but also command premium prices. Track your cost per tray carefully to maintain margins above 50%.
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