One of the most important decisions for a microgreens business is what to grow. With dozens of possible varieties - from arugula to wheatgrass to purple kohlrabi - how do you choose the best ones for your operation? In this section, we'll profile the top microgreens varieties that offer a winning combination of strong market demand, high yield, and manageable growing time. We'll also discuss which more exotic or challenging varieties to approach cautiously. Selecting the right "portfolio" of microgreens can maximize your profits and keep your customers (chefs or consumers) happy with a diverse, appealing product mix.
Staple Varieties: High Demand and Reliable Profit
Several microgreens have emerged as staple crops in the industry due to their popularity and ease of production. If you're starting out, these are strong choices to consider:
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Sunflower Shoots: Sunflower microgreens are often top sellers by volume. They have a wonderful crunchy texture and nutty flavor that chefs and consumers love in salads and sandwiches. Sunflower shoots also grow relatively tall and yield a lot of biomass. In fact, sunflower is frequently reported as the most widely grown microgreen variety, making up roughly a quarter of production for many European growers. They germinate and grow quickly (about 10-12 days to harvest) and have a good shelf life. Sunflower seeds are medium-priced, but the high yield per tray and market demand make them a profitable choice.
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Pea Shoots: Pea microgreens (from varieties like green peas or speckled peas) are another volume crop and customer favorite. They're sweet and tender, with a taste reminiscent of fresh peas. Pea shoots are versatile - used in salads, as a bed for entrees, or in smoothies - and they stay fresh for relatively long after harvest (up to a week refrigeration, which is longer than most). Many growers find peas nearly as productive as sunflower shoots. Pea microgreens often account for ~15-20% of a typical farm's output by weight. They are also fairly forgiving to grow, though they prefer slightly cooler temperatures.
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Radish Microgreens: Radish is a superstar microgreen in terms of both fast growth and bold flavor. Varieties like Daikon, Rambo (purple radish), or China Rose germinate quickly and can be harvested in as little as 7-10 days. The spicy, peppery kick of radish microgreens is popular with chefs for garnishing dishes and with customers who like a zesty bite. Radish microgreens also tend to yield very well - a single 10x20 tray can produce 8-12 ounces of product, which is higher than many other microgreens. Seeds are inexpensive and easy to handle. In European production, radish consistently ranks among the top three varieties grown. Its vibrant green (or purple, for Rambo variety) cotyledons add visual appeal, which helps drive demand. If selling to restaurants, you'll almost certainly get requests for radish.
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Broccoli Microgreens: Broccoli might not sound exciting, but as microgreens it's immensely popular due to its milder taste and exceptional nutrition profile. Broccoli microgreens are packed with sulforaphane and other antioxidants, making them a hit in the health food market. They have a subtle brassica flavor (a bit like a mild cabbage) that makes them easy to incorporate into many dishes. Broccoli is also one of the more cost-effective crops to grow: it has high germination rates, and while the yield is moderate (maybe around 6-8 ounces per tray), the seed cost is low and it's ready to harvest in ~10 days. Many microgreen mixes (for salad or juice) include broccoli for its nutritional punch. It's considered one of the "in-demand" varieties that every grower should have.
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Arugula (Rocket): Arugula microgreens bring a peppery flavor that is quite intense - even more so than adult arugula greens. They are a staple in salad mixes and gourmet sandwiches. Arugula grows quickly (8-10 days) and relatively easily, though like most brassicas its tiny seeds can be prone to washing around if over-watered initially. Demand for arugula microgreens is steady, as it's a familiar flavor to chefs. It's often included in microgreen mixes for an extra kick. Profit-wise, arugula yields decently and seed is inexpensive, so it's a solid, if not standout, contributor. It's commonly listed among the top profitable microgreens due to its popularity and fast cycle.
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Kale and Brassica Mixes: Kale, along with cabbage, kohlrabi, mustard, etc., are all part of the brassica family and are grown similarly. Kale microgreens are nutrient powerhouses (loaded with vitamins) and have a mild, slightly sweet green taste. They're frequently blended with other micros or sold as a "broccoli/kale mix." Mustard and mustard-family micros (like mizuna) have a sharper spice and are sometimes grown for specific recipes or customers who want heat. Generally, these greens are high-margin because you can sow them densely and harvest within 8-12 days. They tend to have lower weight yield per tray (their cotyledons are smaller and lighter), but since many are used as mix-ins or garnishes, you can still sell them in small clamshells at good prices.
In short, starting lineup for a microgreens business often includes sunflower, pea, radish, broccoli, and a mix of brassicas (like arugula/kale). These consistently rank as popular and profitable choices across many farms. They offer a balance of color, flavor, and reliable growth. By growing these, you cover a spectrum from mild to spicy, and from tender to crunchy, which appeals to a broad customer base.
Yield, Growth Time, and Pricing Considerations
While popularity is important, so is the economics of each crop. Not all microgreens are equal when it comes to yield and grow time, which directly affect profit:
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Growth Cycle: Faster-growing microgreens allow more crop turns and therefore more revenue potential in the same space. For example, radish might give you one harvest a week (very fast), whereas something like basil might take three weeks for one harvest. The quicker varieties effectively use your space more efficiently. From a business perspective, two 10-day crops could earn roughly twice as much as one 20-day crop from the same shelf area. Most of the staple varieties listed above have short cycles (7-14 days). In contrast, some herbs and slower species (cilantro, basil, chives) can take 16-25 days to reach harvestable size. This doesn't mean you shouldn't grow them, but you have to price them higher and/or accept lower throughput. We will discuss such varieties next. The key is to plan your crop calendar so you're making the best use of your growing area. Many farms primarily grow quick crops and only dedicate a smaller area to slow growers that fetch a premium.
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Yield per Tray: Yield can vary widely. As a rule, larger seeds like peas and sunflowers produce heavier sprouts and thus higher weight per tray. Small seeds (most herbs, amaranth, etc.) produce tiny, delicate microgreens and yield fewer ounces. For instance, as mentioned, a tray of radish might yield 10+ ounces, whereas a tray of basil might only yield 3-4 ounces of usable microgreens. When choosing varieties, consider how much product (and revenue) you can get out of each crop cycle. High-yield crops contribute more to volume sales (useful for restaurant clients who need bulk), whereas low-yield ones must be sold in smaller units at higher prices (more niche retail items). Tracking your yields and comparing to seed costs will quickly show which crops give you the best margins.
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Seed Cost and Availability: Some microgreen seeds are cheap and readily available in bulk (peas, sunflower, radish, broccoli), while others are expensive or harder to source (certain herb seeds or exotic greens). An expensive seed that also has low yield is a double blow to profitability. For example, a specialty herb might cost several times more per kilo of seed than broccoli seeds, but if it germinates poorly or yields little, you might end up with very high cost per unit of microgreen. It's wise to calculate seed cost per tray for each variety. Many growers find that broccoli, kale, and radish seeds are inexpensive relative to the value of the microgreens produced - hence their profitability. On the other hand, a crop like shiso (perilla) might have pricey seeds and a long grow time, only justified if a chef is paying a premium for it.
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Market Price: Ultimately, what price can you sell each type for? If you sell retail (direct to consumers), often you price by the clamshell (e.g. €3-5 for a 30g pack) regardless of variety, though some specialty ones might be smaller portions. If selling to restaurants, typically you price per weight (per 100g or per kg). In wholesale, not all microgreens command the same price - herbs and rarities cost more than common ones. For example, basil microgreens or red sorrel microgreens might command double the price per pound of pea or sunflower, because they are considered specialty items. When deciding what to grow, consider if the market will pay significantly more for the harder varieties. If yes, they can be worth it despite lower yields. If not, focus on the staples where you can compete.
Trendy but Challenging Varieties: Proceed with Caution
It's tempting to grow all the cool microgreens you see on Instagram - purple radish, bulls blood beet, wasabi mustard, etc. By all means, experiment, but be aware some varieties are trickier or less profitable despite high market prices:
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Basil Microgreens: Basil is highly aromatic and a favorite among chefs (think micro basil garnish on pasta or cocktails). It also sells at a premium price. However, basil microgreens are slow growers - they germinate quickly but then may take 18-25 days to reach size, roughly twice as long as fast crops. They are also delicate; they prefer warmth and can be prone to fungal issues if too wet. The longer cycle means your trays are occupied longer, reducing turnover. If you price basil the same per ounce as radish, you'd likely lose money because you could have grown two batches of radish in the same time. Solution: Charge more for basil. Many growers do produce basil microgreens but sell them in very small portions at a high price (since a little goes a long way for flavor). If not priced correctly, one analysis showed a grower could effectively lose thousands in potential revenue per year by using space for basil instead of faster crops. So, grow basil if your customers demand it, but treat it as a specialty with proper pricing (don't be the cheapest basil in town - or it's not worth it).
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Cilantro (Coriander) Microgreens: Cilantro is another herb that chefs adore as a microgreen, but it is notoriously finicky. It has a longer germination (often needs a pre-soak and still takes a week to sprout) and can take 20+ days to get a good size. Cilantro also often germinates unevenly. The yield is moderate. However, its strong flavor and popularity in cuisines can make it worthwhile. Charge a premium for cilantro micros and be prepared for trial-and-error to get the process right (some use blackout domes for longer, etc.). Once mastered, you have a unique product that not every competitor will tackle.
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Beet and Chard Microgreens: Beet, including the pretty "Bull's Blood" beet with red stems, and Swiss chard microgreens offer stunning colors. They germinate moderately fast but have some challenges: they have hard seed husks that sometimes cling to the sprouts (you may need to rinse or pluck hulls), and they can be prone to mold if not managed. Their yield isn't very high and they can take around 12-16 days to harvest. Grow them if you have demand for visual appeal, but note they are a bit more labor-intensive. They also don't taste like much - mostly grown for looks.
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Red Vein Sorrel: Sorrel microgreens have striking red veins and a sour, lemony taste. They are popular with gourmet chefs for plating. But sorrel is one of the slowest microgreens - it can take 4 weeks or more to get a few true leaves with the red veins. It's also quite sensitive to conditions. Because of this, sorrel microgreens are costly and not commonly offered by every grower. It falls in the "advanced/rare" category. If you do master sorrel, you can charge top dollar, but factor in that it ties up your growing space for a long time and yields sparingly. Many farms avoid it unless specifically requested by a chef.
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Shiso, Celery, etc.: Some other exotic herbs like shiso (perilla) and celery microgreens are valued for their unique flavors (shiso has a minty basil flavor, great in Japanese cuisine). These too are slower and trickier to grow, often with specific needs (shiso seeds need light to germinate, for instance). They tend to have low yield. Grow these only if you have a buyer willing to pay a high price and if you're ready to baby them.
The general rule is: match your crop selection to your market. If your primary customers are health-conscious consumers buying from your farmers' market stall, they might be perfectly happy with the familiar sunflower, pea, radish, broccoli lineup. If you supply innovative restaurant chefs, they might push you to grow more unusual varieties for special dishes - and likely will pay accordingly. It's often wise to start with the easy staples and add one or two new varieties at a time, seeing how they grow and how customers respond. This way, you don't overextend on too many difficult crops early on.
Balancing Variety with Efficiency
Offering a diversity of microgreens can be a selling point for your business. Chefs may prefer to order from one farm that provides a "one-stop shop" of many varieties. Retail consumers might be drawn to a mixed pack of colorful micros. However, every additional variety adds complexity to your production. Different seeds have different ideal soaking times, seeding densities, blackout periods, etc. To stay efficient, many successful microgreen farms keep a core menu of perhaps 6-12 varieties that they grow consistently, rather than 30 different ones that are hard to manage. They become experts at those core crops.
It can also be smart to rotate in seasonal or trial varieties occasionally - for example, advertise a "New: Popcorn Shoots" or "Wheatgrass shots available" - to gauge interest without permanently adding to your roster. If something is a hit (and you find it feasible to grow at scale), you can integrate it. If not, it's just a limited offering.
Don't underestimate the importance of customer feedback in choosing varieties. Pay attention to what clients ask for. If multiple restaurant chefs are seeking a micro shiso or tangerine lace (hypothetically), that's a signal there's demand and maybe worth trying. Conversely, if you're growing something that consistently doesn't sell well or ends up composted, consider reallocating that space to a better seller.
In summary, for profitability and customer satisfaction, focus on the proven winners (sunflower, pea, radish, etc.) and supplement with a few strategic specialties. This balanced approach ensures you have reliable income from the bulk of your crops, while also catering to niche markets and keeping your product selection interesting. By understanding each variety's growth characteristics and market value, you can avoid unprofitable choices and cultivate a lineup of microgreens that's both lucrative for you and delightful for your customers.