It is easy to be a successful microgreen grower. Selling the microgreens is a whole different story. My advice, Sell it before you grow it or have a bunch of hungry chickens till you can market it.

That is going to be very expensive chicken feed. My neighbors can't sell their mangos and avocados so the let them fall off the tree and rot on the ground.

LOL...I actually meant 'successful at selling' not growing them. I know I can grow them and also would be eating lots of them myself!! Good stuff. But I hope someone who actually has grown them and sold them will answer my question!!

That is my point! There is a lot of hype about how much can be made growing and selling micro greens. This is true if you have a market for them. The market is typically to chefs and high end restaurants. If you can successfully market them, you can make good money growing them. If you can't market them, then why grow them. I don't grow them. You may want to post tthis topic on 1 of many other garden groups. There are many groups that might be more helpful.

Find your buyer first - with a few samples in hand - and then grow only as much as they will pay for.

Microgreens have been an awful money maker for us. In fact, it would take years to get a return on our investment. We sell at a very large farmers market. The first problem we encountered was the issue of wilt. Once cut, the clock starts ticking. Sure, lots of ice and stuff helps but the product is just so fragile. Here in the deep South, Summer is difficult to get good production due to heat. Most micro varieties are cool season plants and rot spreads through your trays at lightning speed in the high heat. The second problem is many of the Brassica species just plain stink- as in smell bad. Mostly an issue of producing in high heat. This is not a joke, they STINK! The 3rd, and biggest problem is that very few people want them. Sure, they are "trendy" and perhaps nutritious to some degree but bottom line is that the average home cook does not particularly want them. We have about 25 species that we grow (and throw away) so it not an issue of growing the right kind. They have all been uniformly poor sellers. We also nearly give them away as far as cost is concerned. What I would say is this- your only real market will be with high end restaurants. If you are unwilling to go out and hustle this segment, you will probably be unhappy with the $. I, myself, do not have the time to do this. Yes, there ARE people making money doing this. They are located in big cities with many top-flight chefs working. This is not the case for us. Two things I would say..(A).do NOT invest much money until you are SURE you have a market for them.(B) Shop around for seed! I am stunned when I see the prices for the exact same thing from one vendor to the next. The best prices I have seen are from Kitazawa Seed in California. The worst is Johnny's Selected Seed in Maine. We bought the CropKing system. What a massive waste of money. Oh, I promise that after a few months you will not be able to stand the smell of Microgreens, much less eat them! lol

I find the soil sprout method is much easier than microgreens - they require constant monitoring and you still have spoilage. Also, the seed hulls are a pain to remove.

Soil sprouts are much larger than microgreens - you're taking advantage of all the energy stored up in the seed and growing for 7-10 days. You can grow them in small aluminum baker's trays and cut right at the point of sale, then just compost the growing medium and reuse the pans.

http://solutionbank.org/hunger/tiny-windowsill-garden-yields-a-constant-supply-of-greens/