MICROGREEN BUSINESS GUIDE · LAS VEGAS, NV

Start a microgreen business in Las Vegas, NV.

Most aspiring growers look at Las Vegas and see the Strip casinos and assume the microgreen market is already locked up by big foodservice contracts. They are missing the off-Strip city of nearly two million people, the Summerlin and Henderson dining scenes, and the constant churn of independent restaurants that buy outside of the corporate contract. The Las Vegas grower who works the off-Strip lane quietly owns one of the most underserved markets in the western United States.

Quick Answer

You can start a microgreen business in Las Vegas with under $400 in initial equipment and grow it into a $3,000 to $8,000 per month side income within 90 days. Here is the local demand picture, the unit economics at Las Vegas wholesale prices, and the operating system used by working microgreen farms.

When you eat off-Strip in Summerlin or downtown and see microgreens on the plate, how often do you actually find out they came from a Las Vegas grower instead of a California truck?

What Las Vegas buys today

Las Vegas is two food cities stacked on top of each other. The Strip runs on huge corporate contracts that are tough to crack as a new grower, but the off-Strip city is full of independent steakhouses, modern American spots, sushi houses, and the entire Summerlin and Henderson dining corridor where chefs buy outside the casino supply chain.

The Mojave climate is actually a strong fit for indoor growing. Very low humidity means less mold pressure on trays, and predictable dry heat is straightforward to manage with a window AC or mini split in a converted garage or spare room. Water cost is the only real climate trade-off, and microgreens use very little of it.

The demographic also fits. The valley is younger than people assume, health-aware in pockets like Summerlin and the southwest, and home to a serious farmers market scene at Bruce Trent Park and Downtown Container Park that draws a willing-to-pay direct customer base.

Every month another independent Las Vegas restaurant locks in a California produce contract because not enough professional-grade local growers called them first. What does that cost you over a year of accounts you never even pitched?

The math, in Las Vegas prices

Las Vegas wholesale prices for microgreens run at or above the national average, with off-Strip chef accounts and Summerlin restaurants willing to pay premium for cut-to-order local product. Here is what the unit economics look like at conservative Las Vegas numbers.

Startup cost

$400

Trays, soil, seed, lights. Used gear cuts this in half.

Per-tray net

$20-$30

After seed, soil, packaging, delivery.

Trays per week

100

Target for $3K-$5K/mo at Las Vegas pricing.

Break-even week

Week 4

First positive cash week. Most growers hit it.

What that looks like in Las Vegas square footage

A 10 by 10 foot room with two vertical shelving units holds 60 to 80 active trays. That is enough to produce $3,000 to $5,000 per month in Las Vegas at standard wholesale prices. A two-car garage doubles it. A basement triples it.

Picture the week where Sunday is planting day, Tuesday is the Summerlin route, Thursday is downtown and Henderson, Saturday is the market, and you know exactly what to cut before you walk into the grow room. What changes about how you spend the rest of your time once the business runs itself?

Three things every working microgreen farm in Las Vegas runs on

  1. A seed density and watering plan you trust. The number one cause of failed trays for new growers is over- or under-seeding. The cheat sheet inside Grown Like A Pro gives you grams per 10x20, soak hours, blackout days, harvest day, and watering for sixty-one varieties.
  2. A rotation tracker. Once you are running thirty-plus trays per week, you cannot remember what is in blackout, what is in light growth, what harvests Tuesday. A spreadsheet works for the first month. After that you need a system that pings you the day before each harvest and reorders seed before you run out.
  3. A customer + invoice layer. Restaurants in Las Vegas want predictable weekly invoices and net-15 terms. Farmers market customers want clamshell tracking. Both want consistency. The app handles both.

The IKEA test

If you can follow an IKEA instruction sheet without screaming at the family, you can grow microgreens at a commercial level in Las Vegas. The steps are about that difficulty: open the box, lay out the parts, follow the picture, repeat. Trays are the bookcase. Seed is the dowels.

If you ever did struggle with the IKEA bookshelf, that is exactly why Glappy lives inside the app. Glappy is the in-app coach that breaks every step down barney style, in your own language, from "how do I plant my first tray" to "why is this tray going leggy at day five and what do I do about it tonight." Type the question, get a step-by-step answer. There is no question too basic. The whole point is that a Las Vegas grower starting today is not on their own.

What you are not buying

You are not buying a course. You are not buying a hype product. You are not buying seed from us, and you are not buying trays from us. We do not sell either. Grown Like A Pro is the operating system you run your Las Vegas farm on. The growing happens in your basement.

Try Grown Like A Pro free for 30 days →

Las Vegas microgreen FAQ

How much can I make growing microgreens in Las Vegas?
A working microgreen farm in Las Vegas produces $3,000 to $8,000 per month within 90 days of starting. The math: 100 trays per week, $20 to $30 net revenue per tray, harvested in a basement, garage, or spare room. The ceiling is set by how many restaurants and farmers market customers you can serve, not by the growing setup.
Is it legal to sell microgreens in NV?
Yes. In most of Nevada, microgreens fall under the state's cottage food law for direct-to-consumer retail at farmers markets and to private customers. Restaurant wholesale typically requires a basic food handler permit. Verify with the Nevada Department of Agriculture before you sign a wholesale contract.
What microgreens sell best in Las Vegas?
Sunflower, pea shoots, and radish are the three highest-volume sellers in nearly every U.S. city, including Las Vegas. Broccoli is the highest-margin variety because of its sulforaphane reputation with health-focused buyers. Specialty varieties like amaranth and shiso command premium pricing from chef-driven restaurants.
How much space do I need to grow microgreens in Las Vegas?
A 10 by 10 foot room with two shelving units holds 60 to 80 active trays, which is enough to produce $3,000 to $5,000 per month. A basement, garage corner, spare bedroom, or sunroom all work in Las Vegas's climate. Vertical shelving is the fastest path to higher revenue per square foot.
What is the best app for tracking microgreen production in Las Vegas?
Grown Like A Pro is the operating system used by working microgreen farms in Las Vegas. It handles seed density math, watering schedules, harvest timing, inventory, customer orders, and the financial side. Free 30-day trial with no credit card.
How long does it take to learn to grow microgreens commercially?
Most growers in Las Vegas are selling their first trays within 30 days of starting. Commercial proficiency, meaning you can run 50-plus trays per week without losing crops to mold or under-seeding, takes 60 to 90 days. The seed density and watering math is the single biggest predictor of how fast you get there.
Do I need a license to sell microgreens in Las Vegas?
For farmers market and direct-to-consumer sales in Las Vegas, most growers operate under Nevada's cottage food law with no special license. For wholesale to restaurants and grocery stores, you typically need a basic food handler permit, a sales tax permit, and depending on volume, an inspection from your county health department.
How do I price microgreens to restaurants in Las Vegas?
Restaurant wholesale in Las Vegas runs $1.50 to $2.50 per ounce for standard varieties, $3 to $5 per ounce for specialty varieties like shiso, micro basil, or amaranth. Sell by the pound for repeat accounts. Local fresh commands a premium over the shipped-in product that most Las Vegas restaurants currently buy.

Related guides

Once you have the Las Vegas math in your head, the next read is the density chart that drives every tray you plant.

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