Microgreens have become a hallmark of modern cuisine - not only as garnishes, but as central ingredients that add flavor, nutrition, and visual flair. For restaurants and hotels in the HoReCa sector (Hotels, Restaurants, Cafés), sourcing these greens at peak freshness is paramount. Some forward-thinking chefs are taking the next step: growing microgreens on-site. In this guide, we'll explore how culinary professionals can cultivate microgreens right in their kitchens or venues, and what benefits (and challenges) come with this hyper-local approach.
Why grow in-house? The benefits of on-site microgreen production are compelling. First and foremost is unmatched freshness. Microgreens are at their best within hours of harvest - by growing them in your restaurant, you can literally snip greens moments before a dish goes out. This means maximum flavor, texture, and visual appeal. A chef might cut sunflower shoots to order for a salad, ensuring they're crisp and vibrant. Such freshness is nearly impossible to get when relying on even the best supply chain. Additionally, on-site growing reduces waste: you only harvest what you need, and microgreens still growing in trays will last longer than cut greens in the fridge. Another benefit is cost savings on specialty greens. Once the initial setup is done, growing your own can be cheaper than buying microgreens at high market prices, especially for varieties you use in large quantities. There's also a marketing angle - diners love transparency and hyper-local sourcing. Imagine a diner's reaction when they see a shelf of live microgreens in the dining area or through a kitchen window. It sends a powerful message about freshness and farm-to-table values.
Setting up a microgreen station: You don't need a farm or greenhouse - many restaurants fit a microgreen growing station into a surprisingly small space. Options range from simple shelves with lights to high-tech automated cabinets. One popular solution is the Urban Cultivator, a commercially available indoor greenhouse roughly the size of a large refrigerator. It's essentially a climate-controlled cabinet with lights and watering systems. Some high-end restaurants in Europe and North America have installed these units in their kitchens or even out front as a showpiece. For example, at St. James' Gate Pub in Banff, Canada, the chef placed an Urban Cultivator at the restaurant entrance; customers often stop and stare, amazed to see their greens actually growing on-site. The staff there noted that it underscores their commitment to sustainability and freshness - patrons and employees appreciate that extra level of quality. If a ready-made unit is too costly, a DIY approach works too. A simple metal rack with two or three shelves, outfitted with affordable LED grow lights, can produce a steady supply. You'll need a corner of the kitchen, pantry, or an unused area (some restaurants use part of the basement or an empty closet). Ensure access to an electrical outlet (for lights and possibly a small fan) and try to maintain moderate temperature and humidity (microgreens like roughly 18-24 °C).
For soil or medium, many chefs use pre-made growing pads or hydroponic mats to avoid dealing with loose soil in the kitchen. Coconut coir mats or hemp mats can be cut to tray size. You sow seeds on the moist medium, place it on your lighted shelf, and in one to two weeks you have microgreens ready. It does require some daily care: watering (manual misting or a simple drip system), checking for mold, and ensuring lights are on a timer (~16 hours a day is common for many varieties). However, many chefs find this akin to tending a small herb garden - it can even be a point of pride for the kitchen crew.
Engaging staff and diners: To make on-site growing successful, get your team on board. Assign a staff member who has an interest in gardening to oversee the microgreens, or rotate the responsibility. It can actually be a fun project and educational for staff - they become more connected to the ingredients. One chef noted that by growing their own, the kitchen staff gained a deeper appreciation for the ingredients and felt "closer" to the food they served. Use the opportunity to educate servers as well, so they can tell the story to guests ("We grow those spicy radish shoots you're tasting right here in-house!"). The visual impact is also a marketing tool. If possible, position your growing setup where diners can see it - even if it's just a small shelf of greens near the bar or a glassed-in growing cabinet. Many guests have likely never seen a microgreen in its growing state; it becomes a conversation starter and sets your establishment apart.
Alternative: partnering with local farmers for living trays: If growing in-house is not feasible (not every restaurant has the space or willing staff), there's a middle ground. Some microgreen farms offer to deliver living trays of microgreens to restaurants. This means you receive the product still rooted and alive in its tray; you keep it under a light or near a window and harvest as needed. This way, the chef still gets ultra-fresh cut-to-order product without having to germinate seeds or manage the full growth cycle. For instance, companies like The Verde Harvest in New Jersey let chefs choose between hand-cut microgreens or living trays delivered to them. Many chefs opt for living trays of pea shoots or wheatgrass for display and use. If you go this route, coordinate with the farmer on how to care for the trays (most just need daily watering and light). It's a nice synergy - you support a local farmer but still present the greens to customers as hyper-fresh, often even snipping them in view of patrons.
In summary, whether you install a high-tech indoor farm or simply nurture a few trays by a sunny window, bringing microgreens production in-house can elevate your restaurant's game. The payoffs include exceptional flavor and texture on the plate, a compelling story to share with diners, and potentially lower costs on garnishes in the long run. Chefs who have tried it often stick with it; as one chef put it, having an in-house microgarden isn't just a culinary choice, it's also "a climate-conscious one" - reducing transport and packaging while feeding people more sustainably. For any restaurant or hotel committed to freshness and innovation, microgreens on the menu - and on the premises - are a natural next step.