This document discusses microgreens, which are young vegetable and herb seedlings harvested before the first true leaves develop. Microgreens require protected growing conditions like greenhouses. They are labor intensive to produce but are in high demand by upscale restaurants. Potential crops include mustards, kale, radishes and more. Microgreens face disease risks if not grown with sterile media and good practices. They are highly perishable but can be profitable for small producers selling to local restaurants for $25-50/pound. Initial investments in infrastructure are required.
This document discusses microgreens, which are young vegetable and herb seedlings harvested before the first true leaves develop. Microgreens require protected growing conditions like greenhouses. They are labor intensive to produce but are in high demand by upscale restaurants. Potential crops include mustards, kale, radishes and more. Microgreens face disease risks if not grown with sterile media and good practices. They are highly perishable but can be profitable for small producers selling to local restaurants for $25-50/pound. Initial investments in infrastructure are required.
This document discusses microgreens, which are young vegetable and herb seedlings harvested before the first true leaves develop. Microgreens require protected growing conditions like greenhouses. They are labor intensive to produce but are in high demand by upscale restaurants. Potential crops include mustards, kale, radishes and more. Microgreens face disease risks if not grown with sterile media and good practices. They are highly perishable but can be profitable for small producers selling to local restaurants for $25-50/pound. Initial investments in infrastructure are required.
This document discusses microgreens, which are young vegetable and herb seedlings harvested before the first true leaves develop. Microgreens require protected growing conditions like greenhouses. They are labor intensive to produce but are in high demand by upscale restaurants. Potential crops include mustards, kale, radishes and more. Microgreens face disease risks if not grown with sterile media and good practices. They are highly perishable but can be profitable for small producers selling to local restaurants for $25-50/pound. Initial investments in infrastructure are required.
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 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 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.
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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.
Harvest labor for microgreens will be greater
than leaf lettuces grown under shelter due to more intensive harvest operations.
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.
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.
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.
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.
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) http://www.oardc.ohio-state.edu/hydroponics/ t01_pageview2/Economic_Budgets.htm Microgreens (2 videos) (University of Florida, 2010) http://virtualfieldday.ifas.ufl.edu/ suwanneevalley/hydroponicgreenhouse/ microgreens/index.shtml 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
