Organic microgreens grown at home for local buyers

Restaurants and chefs, independent grocers, health food shops, farmers market shoppers and weekly subscription customers.

Sold by the tray, by weight or in clamshell packs, either on a weekly standing order with restaurants or at markets. Fast crop cycles mean regular, repeat sales.

• Attention to detail and a regular routine
• Basic growing and food handling hygiene
• Pitching to chefs and shop buyers
• Delivery planning

• Check with your city or county whether a home occupation permit is needed, and respect any HOA or lease rules
• Food safety: ask your state department of agriculture or health department what applies to selling fresh greens, including any registration or inspection
• Selling as 'organic' is regulated: check current USDA rules on certification and exemptions before using the label
• Mold and crop losses from humidity, so good airflow and cleaning routines matter
• General liability and product liability insurance

Startup costs are typically around $1,500 to $6,000, depending on your trays, lighting, shelving, seed, soil and any insurance. These are estimates, so price your own setup and growing space before you commit.

Check these locally: whether your city or county requires a home occupation permit, plus any HOA or lease rules. Ask your state agriculture or health department about registration or inspection for fresh greens, and check current USDA rules before using the 'organic' label.

Monthly revenue is typically around $800 to $4,000, depending on how many trays you grow and which buyers you win. These are estimates, and they assume at least about 10 hours a week, with mold and crop losses a risk to manage.