Microgreens: Cheryl Kaiser and Matt Ernst

COOPERATIVE EXTENSION SERVICE
UNIVERSITY OF KENTUCKY COLLEGE OF AGRICULTURE, FOOD AND ENVIRONMENT
Center for Crop Diversification Crop Profile
Microgreens
Cheryl Kaiser1 and Matt Ernst2

Introduction
Microgreens are young, tender, edible crops that

are harvested as seedlings. These tiny plants are
grown to the first true leaf stage. They should not
be confused with sprouts, which are germinated
seeds lacking true leaves. Microgreens are sold
as a raw product for use in salads, on sandwiches,
and as a garnish.
Microgreens production requires a protected
environment, such as a greenhouse or high
tunnel. The short turnaround time and potentially
high value of microgreens can seem attractive to
producers; however, production is very laborintensive.
Marketing
Although interest in microgreens has expanded

since their introduction into high-end culinary
establishments in the late 1990s, the main market
continues to be restaurant chefs. Other direct
market opportunities could include upscale or
gourmet grocery stores, as well as health food
stores.
Market Outlook
Microgreens, also known as vegetable confetti,

are one of the latest culinary trends growing in
popularity. Promoted as a highly
nutritious food product, the demand
for microgreens has increased since
being identified as a national trend
in haute cuisine around 2006. Many
1
2
white tablecloth restaurants now incorporate

microgreens as garnishes or flavoring.
While microgreens have also gained interest
among health conscious consumers, the primary
market is still fine dining establishments. Some
specialty grocers and health-food stores are
interested in supplying microgreens to consumers,
but the highly perishable nature of the crop
can create substantial marketing challenges,
particularly for inexperienced growers.
The most likely successful marketing strategy
for producers interested in growing microgreens
is to work directly with a restaurant or chef,
growing and delivering microgreens at the
requests and preferences of the
restaurateur. Microgreens are
typically purchased and used by
restaurants in small amounts, and
the quick growing and harvest time
Cheryl Kaiser is a former Extension Associate with the Center for Crop Diversification.
Matt Ernst is an independent contractor with the Department of Agricultural Economics.
Agriculture & Natural Resources Family & Consumer Sciences 4-H/Youth Development Community & Economic Development
may make this a more attractive crop for very

small growers interested in developing nearby,
high-end specialty markets for fresh produce.
Production Considerations
Crop selection
A large number of vegetable, herb, and
agronomic crops and crop varieties can be used
for microgreen production. Lettuces may be
too delicate, and are often not considered good
candidates for microgreens. Refer to Table 1,
below, for a partial listing of potential crops.
Table 1. Potential Microgreen Crops
Amaranth
Arugula
Asian greens
Basil
Beet
Broccoli
Buckwheat
Cabbage
Carrot
Celery
Chives
Collards
Cress
Dill
Fennel
Kale
Kohlrabi
Lemongrass
Mizuna
Mustard
Nasturtium
Onion
Parsley
Popcorn
Radish
Spinach
Sweet pea
Swiss chard
Crop selection is often based on seedling color,

texture, flavor, and market demand. How quickly
and easily the seed germinates should be another
consideration for the producer. Growers may need
to evaluate a number of crops before selecting
the ones most suitable to their production system
and market.
Production site and planting
The delicate nature of microgreens requires
that they be protected from rainfall and other
environmental stresses; thus, they need to be
grown in a greenhouse, high tunnel, shade
structure, or indoors. These crops may be
grown in conventional bench-top production or
hydroponically.
Plastic flats with drainage holes at the bottom
are generally used for microgreen production.

The trays are either lined with a sterile fiberlike seeding mat or partially filled with a peatbased soilless germinating media. Hydroponic
producers may utilize aggregate culture with
rockwool as the inert growing medium. Pesticidefree seeds of the desired crop are broadcast
densely over the media. Treated seeds may have
elevated levels of chemical residue in the small
seedlings and are discouraged. The optimum
seed density is one that maximizes production
space while avoiding stands so thick that stems
become elongated and/or disease issues develop.
Depending on the crop and production system,
a light layer of growing media may be spread
over the seeds. It is best to seed only one type or
cultivar per flat; however, if more than one species
will be seeded in the same flat, the crops should
have similar germination rates so the whole flat
can be harvested at the same time. Irrigation with
overhead mist or an ebb and flow bench system
is common. Well or county water should be used
for irrigation as surface water sources, such as
ponds, pose a disease risk.
Pest management
The microgreen high density cropping
system provides the ideal environment for
the development of seedling diseases. These
young tender plants are particularly vulnerable
to Pythium and Phytophthora damping-off;
however, Sclerotinia and Rhizoctonia diseases
may pose a problem on some hosts. Sanitation,
proper plant spacing, and good cultural practices
will be necessary to prevent these diseases from
gaining a foothold. In addition, the use of a sterile
soilless media, which is required for success,
should reduce any potential disease problems.
Potential insect problems include aphids and
thrips.
Harvest and storage
The time from seed to harvest varies between
crop species; however, many seedlings will be
ready for harvest in 7 to 14 days. Microgreens
are harvested at the first true-leaf stage; seedlings
will be approximately 1 to 2 inches tall. Only
the stems with leaves attached are harvested;

roots are left behind. Plants grown in soilless
media are cut by hand just above the soil line
using scissors. An electric knife or trimmer can
be used to harvest microgreens grown on seeding
mats. Mats are held vertically while the crop is
shaved from the mat into a clean container.
Microgreens are highly perishable and need to
be washed and cooled as soon after harvest as
possible. Food safety good handling practices
should be followed. Microgreens are packaged
into plastic clamshell containers for grocers.
Often the entire tray is sent intact to a restaurant
where the chef harvests the microgreens as
needed. However, only those microgreens grown
in a rockwool slab or growing mat (or something
similar) could be marketed to restaurants in this
manner since any sort of loose growing media
would not be permitted in the food preparation
area.
Labor requirements
Microgreen production is a highly labor-intensive
endeavor. Labor will be needed for preparing
growing trays, seeding, and harvest. Because
of the short crop turnaround and necessity of a
continuous succession of plantings, labor needs
will also be continuous. Labor requirements
will vary considerably between production scale
and systems. Harvest and handling are the most
labor-intensive parts of microgreen production.
Economic Considerations
Initial investments include greenhouse or high

tunnel construction, installation of an irrigation
system, plus equipment purchases. Additional
start-up costs include purchase of seed, flats,
growing media, and other inputs. Seed purchase
costs may be significant for this enterprise.
Establishing a high tunnel can cost around $1.50

per square foot, plus labor costs. Greenhouse
establishment can range from $8 to $30 per
square foot.
Harvest labor for microgreens will be greater
than leaf lettuces grown under shelter due to
more intensive harvest operations.
Because of the significant variations between
microgreen market prices and production systems,
a producer should establish their own production
budget estimates based on their individual
situation. Production budget templates for
lettuce may be modified to individual microgreen
production situations. Template budgets for high
tunnel and greenhouse production are listed in
the resources, below.
Producers able to produce high-quality
microgreens at market prices of $25 to $50 per
pound are likely to generate positive economic
returns from this crop under both high tunnel and
greenhouse production systems.
Selected Resources
High Tunnel Sample Budgets and
Spreadsheets (Cornell University)
http://www.hort.cornell.edu/hightunnel/
business/budget.htm
Hydroponic Crop Program Budgets (Ohio
State University) https://u.osu.edu/greenhouse/
hydroponic-crop-program-economic-budgets/
Microgreens (video) (University of
Florida, 2015) http://blogs.ifas.ufl.edu/
ifascomm/2015/04/17/microgreens-video/
Microgreens: A New Specialty Crop
(University of Florida, 2010)
http://edis.ifas.ufl.edu/hs1164
Reviewed by Tim Coolong, Extension Specialist (Issued 2012)

Photo courtesy of USDA
October 2012
For additional information, contact your local County Extension agent

Educational programs of the Kentucky Cooperative Extension Service serve all people regardless of race, color, age, sex, religion, disability, or national origin.

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COOPERATIVE EXTENSION SERVICE

UNIVERSITY OF KENTUCKY COLLEGE OF AGRICULTURE, FOOD AND ENVIRONMENT

Center for Crop Diversification Crop Profile

Cheryl Kaiser1 and Matt Ernst2

Microgreens are young, tender, edible crops that

Although interest in microgreens has expanded

Microgreens, also known as vegetable confetti,

white tablecloth restaurants now incorporate

may make this a more attractive crop for very

Crop selection is often based on seedling color,

are generally used for microgreen production.

the stems with leaves attached are harvested;

Initial investments include greenhouse or high

Establishing a high tunnel can cost around $1.50

Reviewed by Tim Coolong, Extension Specialist (Issued 2012)

For additional information, contact your local County Extension agent

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