Best Microgreens for Restaurants: What Chefs Actually Buy and Why

Selling microgreens to restaurants is one of the most profitable markets for commercial growers, but only if you're growing what chefs actually want. After 7+ years of growing, selling, and teaching microgreens, we've seen what works and what sits in the cooler unsold. This guide covers the exact varieties restaurants order most, how to price them, how to approach chefs, and what it actually takes to build a reliable restaurant account from scratch. Whether you're just starting out or looking to scale, this is the foundation you need before knocking on your first kitchen door.

Quick Answer: What Microgreens Do Restaurants Buy Most?

Restaurants buy sunflower, pea shoots, radish, broccoli, and mixed microgreens more than any other varieties. These five cover roughly 80% of typical chef orders because they balance shelf life, flavor versatility, visual appeal, and reliable supply. Beyond those, specialty crops like lemon basil, red veined sorrel, shiso, and red garnet amaranth command premium pricing at upscale and farm-to-table restaurants. The most successful growers focus on 3 to 5 core varieties first, nail consistency and delivery, then add specialty crops to upsell their existing accounts.

Disclaimer

The information in this blog is based on our personal experience growing and selling microgreens for over 7 years and is intended for educational purposes only. The pricing figures, revenue estimates, profit margins, and timelines shared throughout this guide are general industry estimates and reflect what we and other growers have seen in our specific markets. Actual results will vary significantly based on your location, local demand, competition, pricing strategy, overhead costs, variety selection, growing environment, and the time you invest in building accounts. We make no income guarantees, and nothing in this guide should be interpreted as a promise of specific earnings.

The information about business licensing, food safety certifications, GAP standards, cottage food laws, commercial kitchen requirements, and selling regulations is general guidance only. Laws and requirements vary significantly by country, state, county, and city, and they change over time. Before selling microgreens to restaurants or any commercial buyer, you are responsible for verifying current requirements with your local health department, department of agriculture, and any other relevant regulatory agencies. On The Grow is not a legal, tax, or business advisor, and nothing in this guide constitutes legal, financial, or professional advice.

Pricing recommendations, payment terms, and business strategies shared here are suggestions based on what has worked for us and growers we've taught. You are responsible for setting your own pricing, negotiating your own terms, and managing your own business relationships. On The Grow assumes no liability for business outcomes, lost revenue, contract disputes, food safety incidents, or any other issues that may arise from applying the information in this guide.

By using the information in this blog, you acknowledge that running a microgreens business involves risk and that success depends on factors within your control, including your skill, consistency, market conditions, and ongoing effort.

Is Growing Microgreens Profitable?

The short answer is yes, but only if you treat it like a real business from day one. Microgreens have some of the best profit margins in small-scale farming because of their fast turnaround, low startup costs, and consistent demand. Here's what the numbers actually look like.

Profit Per Tray

A standard 10x20 tray of sunflower microgreens costs roughly $1.50 to $3.00 to grow when you factor in seeds, growing medium, water, electricity, and packaging. At wholesale prices of $3.50 to $5.00 per ounce and an average yield of 8 to 12 ounces per tray, that's $28 to $60 in revenue per tray. Subtract your costs and you're looking at $25 to $55 profit per tray depending on your variety, setup, and efficiency.

Faster growing varieties like radish at 6 to 10 days increase your profit per square foot per month because you can turn trays over more frequently.

Revenue Per Square Foot

A single 4-tier wire rack holds roughly 8 to 10 trays of 10x20 growing space. At a conservative average of $30 profit per tray and a 10 to 14 day grow cycle, one rack can generate $600 to $900 per month in gross profit when running at full capacity. That's before you factor in digital products, education, or multiple rack setups. For a larger setup, see our professional microgreens grow rack build guide, which holds 24 trays per cycle.

Startup Costs

Getting started doesn't require a massive investment. A basic setup including trays, grow mediums, lighting, seeds, and fertilizer can be assembled for $300 to $600 depending on the equipment you choose. Most growers recoup their startup costs within the first one to two months of consistent sales.

Please note that all figures above are general industry estimates based on typical growing conditions and market pricing. Actual results will vary depending on your location, local market demand, variety selection, pricing strategy, overhead costs, and growing environment. These numbers are intended as a starting framework, not a guarantee of income.

What Affects Your Profitability Most

Variety selection. High-demand varieties like sunflower and pea shoots command higher prices and move faster than specialty crops.

Consistency. Restaurant accounts pay reliably but they drop suppliers who miss deliveries or deliver inconsistent quality. One bad week can cost you an account that took months to build.

Overhead. Reusable grow mediums rated for 20 to 30+ grow cycles cost more upfront than single-use options but reduce your per-tray cost significantly over time. The math favors reusables at scale.

Pricing. Underpricing is the most common mistake new growers make. Know your cost per tray before you set your wholesale price, not after.

The Realistic Picture

Growing microgreens can generate meaningful side income or develop into a full-time business, but it takes time to build accounts, dial in your process, and reach consistent production. Most growers see $200 to $500 per week by the end of year one with 5 to 10 restaurant accounts. Scaling to $1,000 per week and beyond is achievable by year two with the right systems in place.

If you want the complete roadmap including setting up your grow space, managing costs, and building a customer base from scratch, our Microgreen Masterclass covers the full business side in detail. You can preview every module first in our full Microgreen Masterclass course breakdown.

Enroll in our Microgreen Masterclass →

Top 5 Most-Requested Restaurant Microgreens

1. Sunflower Microgreens (Highest Demand)

Why Chefs Love Them:

Nutty, rich flavor works in almost any dish
Crunchy texture adds dimension
Beautiful appearance
Substantial enough to be a menu feature, not just garnish

Shelf Life: 7 to 10 days (excellent for restaurants)

Typical Uses:

Salad bases
Sandwich toppings
Avocado toast
Buddha bowls
Entrée garnish

Pricing: $3.50 to $5.00 per oz wholesale

Growing Time: 10 to 14 days

Why It's Profitable: High demand + good price point + decent shelf life = steady orders

2. Pea Shoots (Pea Microgreens)

Why Chefs Love Them:

Sweet, fresh pea flavor
Tender yet substantial
Recognizable to diners
Works in Asian and Western cuisine

Shelf Life: 10 to 14 days (up to 3 weeks with optimal storage, longest of all microgreens)

Typical Uses:

Stir-fries
Spring rolls
Salads
Asian fusion dishes
Garnish for seafood

Pricing: $3.00 to $4.50 per oz wholesale

Growing Time: 10 to 14 days

Pro Tip: Pea shoots are especially popular in spring/summer menu rotations. For our full growing walkthrough, see our complete guide to growing pea microgreens.

3. Radish Microgreens

Why Chefs Love Them:

Bold, spicy flavor (flavor impact)
Beautiful pink/purple stems
Adds "kick" without using actual radishes
Photographs beautifully

Shelf Life: 10 to 14 days (longest shelf life)

Typical Uses:

Tacos
Asian dishes
Burger garnish
Salad topping
Sushi plates

Pricing: $2.50 to $4.00 per oz wholesale

Growing Time: 6 to 10 days (fastest)

Why It's Profitable: Fast growing + long shelf life + reliable = consistent income

4. Broccoli Microgreens

Why Chefs Love Them:

Mild flavor (works with everything)
Health appeal (sulforaphane marketing)
Tender texture
Dark green color

Shelf Life: 7 to 10 days

Typical Uses:

Health-focused dishes
Smoothie bowls
Salads
Garnish for clean eating menus
Breakfast dishes

Pricing: $2.50 to $4.00 per oz wholesale

Growing Time: 8 to 12 days

Marketing Angle: Emphasize the "superfood" aspect. Many restaurants love the health story. For our complete broccoli growing walkthrough, see our guide to growing broccoli microgreens.

5. Mixed Microgreens (Blend)

Why Chefs Love Them:

Variety in one container
Color diversity
Flavor complexity
Instagram-worthy plating

Shelf Life: 5 to 7 days (shortest, use fastest)

Typical Blend:

Radish (color + spice)
Broccoli (mild + texture)
Arugula or mustard (peppery)
Kale or cabbage (tender greens)

Pricing: $3.00 to $4.50 per oz wholesale

Growing Time: Varies (plant to match harvest times)

Pro Tip: Create a signature blend unique to you. Chefs love exclusivity.

Specialty Microgreens Chefs Love (Premium Pricing)

Once you've nailed the core 5 varieties above and have a few reliable restaurant accounts, specialty microgreens are where you can really level up your pricing and stand out from other growers in your market. These varieties tend to sit in the $5 to $10 per ounce range and are most popular with farm-to-table restaurants, upscale establishments, hotel kitchens, and chefs doing tasting menus or seasonal rotations.

Specialty crops are also a great way to upsell existing restaurant accounts. Once a chef trusts your sunflower and radish, offering them something unique that none of their other suppliers carry is often an easy yes.

Lemon Basil Microgreens

Flavor: Bright lemon citrus combined with classic basil

Best Uses: Cocktail garnish, seafood plating, summer salads, dessert finishing, infused oils

Pricing: $6 to $9 per oz wholesale

Restaurants That Love Them: Italian, Mediterranean, modern American, craft cocktail bars

Red Veined Sorrel

Flavor: Bright lemony, tangy, slightly tart

Best Uses: Fish dishes, oyster garnish, salads, tasting menu finishing

Pricing: $7 to $10 per oz wholesale

Restaurants That Love Them: Upscale seafood, French fine dining, modern American tasting menus

Note: Very small seeds. Best grown with a heat mat at 75°F on reusable silicone grow mediums, or on soil/coco coir.

Shiso (Green and Purple)

Flavor: Complex, herbal, hints of mint, basil, anise, and cumin

Best Uses: Sushi garnish, ramen toppings, Japanese fusion, sashimi plating, cocktail finishing

Pricing: $7 to $10 per oz wholesale

Restaurants That Love Them: Japanese, sushi bars, Asian fusion, omakase concepts

Red Garnet Amaranth

Flavor: Mild earthy flavor with stunning deep magenta-red color

Best Uses: Color contrast plating, salad accents, garnish for white plates, dessert presentations

Pricing: $6 to $9 per oz wholesale

Restaurants That Love Them: Modern American, farm-to-table, fine dining where presentation matters

Note: Tiny seeds. Best grown on soil or coco coir, or on reusable silicone with a heat mat at 75°F.

Bull's Blood Beet Microgreens

Flavor: Earthy, mildly sweet, classic beet flavor in miniature

Best Uses: Color punch for salads, fish dishes, beet-themed plates, tasting menus

Pricing: $6 to $9 per oz wholesale

Restaurants That Love Them: Farm-to-table, modern American, vegetarian and plant-forward kitchens

Popcorn Microgreens

Flavor: Sweet, buttery, surprisingly corn-like

Best Uses: Soups, southern cuisine, ice cream and dessert garnish, unusual cocktail pairings

Pricing: $6 to $8 per oz wholesale

Restaurants That Love Them: Southern, modern American, chefs doing creative tasting menus

Wasabi Mustard (Wasabina)

Flavor: True wasabi heat in microgreen form

Best Uses: Sushi, sashimi, raw fish dishes, Asian fusion, anywhere you want a horseradish-like kick without grating fresh wasabi

Pricing: $7 to $10 per oz wholesale

Restaurants That Love Them: Japanese, sushi bars, Asian fusion

Nasturtium

Flavor: Peppery, slightly sweet, similar to watercress

Best Uses: Salads, edible flower plating, soups, summer menus

Pricing: $7 to $10 per oz wholesale

Restaurants That Love Them: Fine dining, modern American, farm-to-table, plant-forward kitchens

Note: Better grown on soil or coco coir than reusable mediums.

How to Pitch Specialty Crops

When you bring specialty varieties to a chef, lead with samples and flavor stories, not just prices. A small jar of lemon basil at the table along with a brief "here's what this would do for your cocktail program" pitch lands better than a price list.

Some practical tips:

Offer specialty crops as a "rotating special" rather than a fixed weekly order. Chefs love seasonal exclusivity.
Pre-test what grows well in your environment before pitching. Some specialty varieties are tougher to grow consistently.
Start with one specialty variety per chef rather than overwhelming them with options.
Charge premium prices. These crops command higher pricing because most growers don't bother with them.

For deep dives into which specialty varieties grow well on different mediums, see our seed compatibility guide for reusable grow mediums.

Secondary Restaurant Favorites

Arugula Microgreens

Peppery, distinctive flavor
Works well in Italian cuisine
Chefs who use arugula as a base green

Mustard Microgreens

Bold, spicy
Beautiful colors (especially Red Garnet)
Popular in upscale establishments

Cilantro Microgreens

Strong cilantro flavor in tiny form
Perfect for Mexican and Asian restaurants
More challenging to grow (higher price point)

Basil Microgreens

Intense basil flavor
Italian restaurants love these
Very challenging to grow (premium pricing: $6 to $8/oz)

Varieties Less Common for Restaurants

❌ Beets

Too slow (14 to 21 days)
Earthy flavor not universally loved
Inconsistent germination
(only offer at specialty prices or once you dial them in)

❌ Chia/Flax

Too delicate
Very short shelf life
Difficult to work with in kitchen

❌ Wheatgrass

Only for juice bars
Not versatile in cooking
Requires special handling

Understanding Restaurant Requirements

Shelf Life Matters Most

Restaurants need microgreens that:

Stay fresh for 7 to 10 days minimum
Don't wilt quickly in cold storage
Maintain appearance throughout service

Best Shelf Life:

Radish (10 to 14 days)
Sunflower (7 to 10 days)
Broccoli (7 to 10 days)

Avoid: Basil, cilantro, chia (5 to 7 days max)

Presentation and Appearance

Chefs are visual. They want microgreens that:

Photograph well (Instagram factor)
Add color to plates
Maintain structure when plated
Look clean (no soil particles)

Winners: Radish (pink stems), Sunflower (height), Mustards (purple/red)

Flavor Profile Balance

Restaurants typically want 2 to 3 varieties:

1. Bold/Spicy Option: Radish or Mustard

For dishes that need punch
Mexican, Asian, modern American

2. Mild/Versatile Option: Broccoli or Sunflower

For dishes where microgreens are featured
Works with almost anything

3. Specialty/Seasonal: Pea Shoots, Cilantro, Lemon Basil, or Shiso

For signature dishes
Seasonal menu features

Packaging for Restaurants

Portion Sizes

Most Common:

2 oz containers (single-use portions)
4 oz containers (2 to 3 service portions)
8 oz bulk containers (high-volume restaurants)

Pro Tip: Offer all three sizes. Some chefs want small portions for garnish; others want bulk for salad bases.

Packaging Requirements

✅ Clear containers, chefs want to see quality before opening

✅ Airtight, extends shelf life

✅ Stackable, restaurants have limited cooler space

✅ Labeled, variety name, weight, date packaged, your farm name

Avoid: Bags, non-stackable containers, unlabeled products

Pricing Guide for Restaurant Sales

Wholesale Pricing (What You Charge)

Per Ounce Pricing:

Radish, Broccoli, Kale: $2.50 to $4.00/oz
Sunflower, Peas: $3.00 to $4.50/oz
Arugula, Mustard, Cabbage: $3.00 to $4.00/oz
Specialty (Cilantro, Basil): $5.00 to $8.00/oz
Premium specialty (Lemon Basil, Sorrel, Shiso, Wasabi Mustard, Nasturtium): $6.00 to $10.00/oz

Volume Discounts:

1 to 5 containers/week: Full price
5 to 10 containers/week: 10% discount
10+ containers/week: 15 to 20% discount

What Restaurants Pay vs. What They Charge

Example: Sunflower Microgreens

Your wholesale price: $4/oz
Restaurant's cost for garnish (0.5 oz): $2
Menu price increase: $3 to $5 per dish
Restaurant profit: $1 to $3 per dish

Chefs care about: Cost per plate, not cost per pound

How to Approach Restaurants

Which Restaurants to Target

Best Prospects:

Farm-to-table concepts
Upscale casual dining ($15 to $30 entrées)
Health-focused restaurants
Brunch spots
Modern American cuisine

Skip:

Chain restaurants (locked into national suppliers)
Very low-price concepts (can't justify premium ingredients)
Fast food

Your First Meeting

Bring:

Sample pack (2 oz each of your top 3 varieties)
Price list with photos
Business card
Wholesale ordering sheet

Be Ready to Answer:

Delivery schedule
Minimum order requirements
Payment terms
Shelf life expectations

Don't Oversell: Let them taste the product. It sells itself.

Delivery and Logistics

Delivery Frequency

Most Common: Once or twice per week

Example Schedule:

Monday delivery: Weekend prep
Thursday delivery: Weekend service

Minimum Order Requirements

Recommended: $30 to $50 minimum per delivery

Covers your time and gas
Typical order: 8 to 12 oz total across 2 to 3 varieties

Payment Terms

Best Practice:

Net 7 to 15 days (pay within 1 to 2 weeks)
Consider requiring deposit for new accounts
Switch to Net 30 once relationship is established

Red Flag: Any restaurant asking for Net 60+ terms

Building a Restaurant Customer Base

Start Small

Year 1 Goals:

3 to 5 restaurant customers
1 to 2 deliveries per week
$200 to $400 weekly revenue

Scale Gradually

Year 2 Goals:

10 to 15 restaurant customers
3 to 4 deliveries per week
$800 to $1,200 weekly revenue

Retention Tips

✅ Consistent quality: Never deliver wilted or subpar product

✅ Reliable delivery: Same day, same time

✅ Communication: Text updates, holiday schedules

✅ Flexibility: Accommodate special requests when possible

✅ Professionalism: Invoicing, packaging, presentation

One bad delivery can lose a customer. Ten perfect deliveries build loyalty.

Growing Strategy for Restaurant Sales

Focus Your Production

Instead of: Growing 10 varieties in small batches

Do This: Grow 3 to 4 varieties in larger quantities

Example Weekly Production for 5 Restaurants:

Sunflower: 40 oz (4 lbs)
Radish: 30 oz (2 lbs)
Broccoli: 20 oz (1.5 lbs)
Pea Shoots: 20 oz (1.5 lbs)

Total Weekly Revenue: $400 to $500 at wholesale

Want the Complete Business Roadmap? Our Microgreen Masterclass Covers It All

This blog covers the high-level overview of selling to restaurants, but if you want the full, step-by-step business roadmap, our Microgreen Masterclass has an entire dedicated module on Selling and Marketing Microgreens.

Module 11: Selling / Marketing Microgreens covers everything you need to actually build a sustainable microgreens business:

Microgreens as a Business: The mindset and structure shift from hobby to real income
Getting Setup: Business Legalities: Licenses, certifications, GAP, food safety, insurance
Branding: How to position yourself in your local market
Packaging and Labeling: What restaurants and consumers actually want
How to Sell Microgreens: The exact framework for approaching restaurants and closing accounts
Profitability Analysis: Real numbers, real margins, real cost calculations
Microgreen Selling Apps and Services: Tools that streamline orders, invoicing, and delivery
Top 25 Microgreens for Sales: Our full curated list with notes on what to grow and what to skip
Selling Tools: The exact resources, templates, and gear we used to scale

The Masterclass is the most thorough resource we offer and the closest thing to sitting down with us one-on-one. It got a full update in Spring 2026 with current pricing data, new selling strategies, and an expanded crop list. Whether you're just starting out or already running a small operation and want to level up, this is the resource we recommend. Want to see the entire curriculum before enrolling? Our full Microgreen Masterclass course breakdown walks through all 11 modules and 60+ lessons lesson by lesson.

Enroll in our Microgreen Masterclass →

What We Use and Recommend

What We Grow With

If you're serious about supplying restaurants consistently, the equipment you use matters. Restaurant accounts require reliable, repeatable grows with clean harvests and professional presentation. Here's what we use and recommend:

For high-volume growing we use Bootstrap Farmer 10x20 heavy duty trays paired with our reusable silicone grow mediums, soil, or coco coir. We personally enjoy the reusable medium route, and our silicone mediums are rated for 20 to 30+ grow cycles, food-grade platinum-cured, and FDA compliant, which matters when you're growing food for commercial kitchens. They're also LFGB Tested & Compliant, one of the strictest food contact safety standards in the world. For nutrients we use Ocean Solution 2-0-3, an OMRI listed liquid fertilizer delivering 90+ naturally occurring ocean minerals at 0.5 oz per gallon. For labeling and organization we use our own Microgreen Tray Clip Labelers, which keep varieties identified through the entire grow cycle so nothing gets mixed up when you're managing multiple restaurant orders at once.

For full setup details, see our professional grow rack build guide.

Clean, consistent, professional. That's what restaurant accounts demand and that's what this setup can deliver.

Shop Growing Supplies →

Common Mistakes Selling to Restaurants

❌ Growing Too Many Varieties

Can't maintain consistent supply
Increases complexity
Reduces efficiency

Fix: Start with 3 varieties maximum

❌ Unreliable Delivery

Restaurants plan menus around your product
One missed delivery = lost customer

Fix: Under-promise, over-deliver. Build buffer into your growing schedule.

❌ Inconsistent Quality

Quality varies week to week
Portion sizes vary

Fix: Standardize your process. Weigh portions accurately.

❌ Poor Packaging

Products arrive damaged
Containers leak
No labeling

Fix: Invest in proper packaging from day one.

Restaurant vs. Farmers Market vs. CSA

Restaurants (Best for Scaling)

Pros:

Consistent weekly orders
Predictable revenue
Year-round demand
Premium pricing accepted

Cons:

Net payment terms (wait for money)
Need reliable transportation
Quality standards are high

Farmers Markets

Pros:

Cash payment
Direct consumer connection
No delivery required

Cons:

Weather dependent
Seasonal (limited months)
Lower price points
Time intensive (all-day commitment)

CSA/Direct to Consumer

Pros:

Highest margins
Prepayment
Loyal customers

Cons:

Marketing intensive
Packaging and delivery labor
Seasonal demand fluctuations

Bottom Line: Restaurants offer the best path to consistent, scalable income.

Frequently Asked Questions

How many restaurants can one grower supply?

Depends on your growing capacity. One person with a 4-tier rack can typically serve 5 to 10 restaurants reliably. With a full 6-shelf professional rack, you can comfortably serve 10 to 20 accounts.

What if a restaurant wants a variety I don't grow?

Either (1) add it to your production if it's profitable, or (2) politely decline and focus on your core offerings. Specialty crops can be a great upsell once you've built trust with a chef.

Should I deliver or have them pick up?

Delivery is better. It's more convenient for chefs and you control quality during transport.

What if a restaurant stops ordering?

Follow up once, but don't push. Move on and find new customers. This is normal turnover.

Can I charge restaurants the same as farmers market prices?

No. Wholesale is typically 40 to 60% of retail. Restaurants get volume discounts.

Do I need a license to sell microgreens to restaurants?

It depends on your state and local regulations. In most U.S. states microgreens fall under cottage food or small farm exemptions, but selling to restaurants rather than directly to consumers often triggers additional requirements like a commercial kitchen license, food handler certification, or a business license. Some states require GAP (Good Agricultural Practices) certification for commercial buyers. Always check with your local health department and department of agriculture before approaching restaurants. Requirements vary significantly by state and even by county. We cover all of this in detail in the Business Legalities lesson of our Microgreen Masterclass.

How much can I realistically make selling microgreens to restaurants?

A single grower with a 4-tier grow rack can realistically serve 5 to 10 restaurant accounts generating $200 to $500 per week depending on your varieties, pricing, and delivery frequency. Most growers start with 3 to 5 accounts in year one and scale from there. Consistency and quality matter more than volume in the early stages.

What packaging do restaurants prefer?

Clear, airtight, stackable containers are the standard. Restaurants have limited cooler space so stackability matters more than most new growers realize. Always label with variety name, weight, date packaged, and your farm name. Avoid bags and unlabeled containers. Chefs want to see quality before they open the package.

What specialty microgreens should I grow to charge premium prices?

Lemon basil, red veined sorrel, shiso, red garnet amaranth, Bull's Blood beets, popcorn shoots, wasabi mustard (Wasabina), and nasturtium all command premium prices in the $6 to $10 per ounce range. Specialty crops work best as upsells to existing accounts rather than as your starting lineup. Master the core 5 first.

Can I sell microgreens grown on reusable silicone to restaurants?

Absolutely. Our reusable silicone grow mediums are food-grade platinum-cured, third-party tested for FDA compliance, and LFGB Tested & Compliant. The clean, soilless harvest is actually a benefit when selling to commercial kitchens since there's no soil or coco coir debris in your final product.

Ready to Sell to Restaurants?

Start Here:

Master growing 2 to 3 of the top varieties above
Create professional packaging and labeling
Approach one restaurant for a trial
Deliver consistently for 4 to 6 weeks
Use that success story to approach others
Once you're established, add 1 to 2 specialty crops to upsell

Most Important: Quality and reliability matter more than variety. Nail those first.

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Updated: May 29, 2026
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