Hi everyone! Hoping to get some advice. I’ve been trying to grow broccoli microgreens for a month now, been doing black out germination with a tray and weight for 3-4 days. Every time on the last day there is mold on the microgreens. I’ve also not had a lot of luck of them growing up tall, they seem to just stay curled under because of the top tray.

What am I doing wrong?

Do you top water or bottom water your microgreens during germination?

Any advice would be awesome!

First time growing Microgreens and I can’t tell if these are roots hairs or mold.

I’m new to making microgreens: and I’ve had no trouble with broccoli, but now I’m trying kale, and it evolves these dark spots. They also have a quite kaley scent, and I get confused wether its just sulphur or they have gone bad.
I’ve tried 2 times and same thing happened.

Any advice?

I'm sure this question gets asked a lot so apologies!

I'm trying to figure out how to grow my chia using a dehydrator sheet instead of a paper towel so I can jeat the seeds and roots as well. If this is mold, should I just be watering it less? I also use a profylactic spray (1tbs hydrogen peroxide in 200ml water.)

What’s up party people? Feedback from my first market was that the people wanted mixes. I threw together 4 trays worth of samplers (broccoli, pea shoots, radish, and popcorn) and completely sold out of them, almost immediately. Popcorn was the star of the show for sure - if I could get someone to try a popcorn sample they would buy something 100% of the time.

I want to throw some salad mixes together as a staple product and wondering what people commonly use. Right now I’m thinking a basic salad mix, a spicy salad mix, and a general sampler.

Pea shoots are super popular but I feel like they lose their crunch a day or two after harvesting, so I’m thinking of taking them out of the mixes and maybe just selling live cuttings of those.

Broccoli, kale, radish, cabbage, and radish have all been extremely easy to grow. I’ve had issues with popcorn and sunflower (still trying to dial in my processes for sunflower). Are things like mustard and arugula more finicky? Basil? I know amaranth seems to have its challenges. What works for you?

Hey everyone, wanted to share a complete log of my recent indoor cucumber run. I chose the Iznik variety (parthenocarpic/gynoecious) because it doesn't require manual pollination, making it ideal for a compact LED setup.

We spent years sleeping and working here, fine tuning the craft.. welcomed clients, chefs, restaurant owners etc.. fab time.. we now moved on to a bigger space since 2024.. :-)

Interested to hear from people on how you arrive at the number and project this for any micro or speciality farm size.

Trying to find out if there’s a better and easier way out there to do it. We have our account softwares and so on, but just shoots out real time data and that’s it..

At the moment I work with a financial model on excel with a master workbook and then several formula based worksheet tabs interconnected to project to exact values, I made this a few years ago, so my tabs include assumptions, Capex, OPEX, pricing/unit economics, revenue, P&L, cash flow, ROI, 3 scenarios (downside, base case and upside) and the master dashboard.. for example my electricity or labour goes up, it automatically tells me what to do next..

This gives me numbers to the penny without guessing, what’s in and what out and enables me to adjust pricing of products, change of input costs, adding new crops, project etc.. without this workbook, I don’t know where I am headed tbh..

How do you all do it? (Medium/large commercial scale growers)

Hey everyone, I work in ecommerce for a living and I've been lurking here a while. This sub is unusual because so many of you actually sell, so figured I'd share the stuff I keep noticing when I look at small local operations. Most of it is fixable in a weekend:

1. Taking orders through Instagram DMs and text messages is not the way to scale, and I get why it starts that way, but every order living in your DMs means no customer list, no order history, nothing to build on. Even a dead simple order page (wix, woocommerce, shopify, whatever) changes everything, because now every buyer is an email address you can actually reach next week. Your customer list is the business, the greens are just how you build it.
2. Selling one-off when the product is weekly by nature. Greens get eaten in days and you harvest every week, this is the most subscription shaped product that exists... Push the standing order hard, discount it a little if you have to. One subscriber is worth more than five random one-time buyers because you can actually plan trays around them.
3. If you run pre-orders with a cutoff (order by sunday, harvest thursday) you waste way less and the deadline itself drives orders. "Cutoff is tomorrow night" is the single best performing email a microgreens business can send and most never send it.
4. Silence between orders is another huuuuge miss. Someone buys once at the market, loves it, then forgets you exist because dinner happens and life happens. A weekly harvest list email, what's ready this week, what's coming next week, one recipe or way to use the weird one, keeps you in their head every single week. Same for chefs btw, a short monday availability email to every restaurant contact beats hoping they text you. This is like an hour a week and it's the whole retention game.
5. Weekly customers pause and just never come back, not because anything went wrong, they just fell out of the habit. A simple "haven't seen you in a few weeks, here's what's growing" note after 3-4 missed cycles recovers a surprising number of them. Nobody does this. It's free money sitting in your order history.

Anyway. If you're selling and want a second pair of eyes on your setup, order page, emails, whatever you've got, comment or DM and I'll tell you honestly what I'd fix, and I'll give some tips! Otherwise hope anything of what I jotted down here is useful to someone! 🌱

Anyone having these white speckles on leaves?

I've been getting them on all my shiso and parsley.

Seed hull damage?

Any other ideas?

Solutions?

50-60 rn 70-80 temp

First time trying to grow microgreens ever. Doing the paper towel method. I’m on day 2, and white fuzz started growing. It doesn’t smell funky or anything.

Can someone please help me identify if this is hair roots or mold. I’m not sure what this is.

¡Hola! ¿Es posible hacer micropropagación en casa? ¿Hay historias de éxito? Las leo.

uhhhmmm guys i have no clue how germination on petri dish works, like do you water it once every 5 days cause the waters basically evaporates and recondenses itself?? And also if the root were to grow upwards won’t the lid of the petri dish limit its height

Hi everybody! I am a plant and soil science (I like to just say agronomy) student and this fall I will have a garage as a part of my house. I’ve been trying to think of ways to put my knowledge and skills to good use, and do make a little extra money here and there. Micro greens is something that I know realistically nothing about other than you grow and eat them, I don’t know the process and such.

Do you suggest I mess with this? Not to sound disrespectful or rude if I do, but am I out if my league with this? Any advice is welcome!! Thanks!

I love and always use my ss hand crank. But this morning i tried it my cold press slow masticating juicer and it DOES NOT work like all the info out there saying it will. Granted my juicer isn’t built for wheatgrass, it’s pretty heavy duty but I read a ton of info saying any cold press slow masticating will do the job. Well it definitely doesn’t! Said all that to ask what electric juicer is everyone using for their wheatgrass without breaking the bank? TIA🙏

Hello! New here and just started growing last December. My operation has picked up and I am wanting to switch to a soilless growing medium to cut down on cost. What have you found works best and cuts down on cost? Also, do you add nutrients. Thank you in advance!

How do you like my piece? This was my first automatic Rack approach. I impregnated the wood with beewax.

I kinda just jumped into this full force and pretty much immediately ran into roadblocks and questions and everyone here has been insanely helpful and supportive.

I’m more or less up and running now after having encountered the necessary pitfalls and just wanted to give thanks to ya all collectively.

Are there any good sources of quality trays (such as Bootstrap farmer) and 120cmx60cmx180cm 6 tier shelving in EU (I am in Croatia)?

I grow microgreens in an outdoor 13x16' glass greenhouse. In the summer we use a 50% shade cloth and have constant fans going but with these heat waves that keep coming through, it makes it hard to grow between the heat and the humidity. I thought maybe I could get an air conditioner and it would dehumidify and cool it off, even 5 to 10° would be fine. I tried the 12000 BTU unit that Costco sells with no luck at all. I think the first day I used it the high was 93 and it was warmer in the greenhouse than outside. Does anyone have any experience with trying to cool and dehumidify an outdoor greenhouse used for microgreens? I looked in the greenhouse thread and there wasn't much information but I also figured they weren't watering and maintaining plant life at the same regularity and intensity as us microgreen growers are.