MICROGREEN BUSINESS GUIDE · MCDONOUGH, GA

Start a microgreen business in McDonough, GA.

Most McDonough residents do not realize how shallow the local microgreen supply chain actually is. The historic square has built a tight independent restaurant cluster anchoring Henry County, yet local sourcing has not caught up. The McDonough grower who steps up first owns the territory.

Quick Answer

You can start a microgreen business in McDonough with under $400 in initial equipment and grow it into a $1,800 to $5,000 per month side income within 90 days. Here is the local demand picture, the unit economics at McDonough wholesale prices, and the operating system used by working microgreen farms.

Walk the McDonough square on a Tuesday and ask five chef-driven kitchens where their microgreens come from. How often is the honest answer a local grower instead of a distributor invoice?

What McDonough buys today

McDonough sits at the heart of Henry County in the southern reach of the Atlanta metro, with a historic square that anchors a walkable independent restaurant cluster and a growing population of professional households commuting north into the city. That demographic spends on quality groceries and eats out at casual upscale concepts steadily.

The Henry County farmers market scene gives a small grower a direct-to-consumer channel, and the wellness cafes and juice bars that have moved into the area round out demand. The chef-driven independents around the square are the textbook microgreen buyer with effectively no local supply competition.

For indoor growing in Georgia, humidity is the variable. A spare room or basement with a dehumidifier and modest cooling holds the right window, and McDonough is a year round microgreen town once that is dialed in.

Every quarter you wait, another square kitchen renews with a distributor truck from elsewhere. What does that cost you over two years when those exact accounts could have been yours?

The math, in McDonough prices

McDonough wholesale prices track the south metro tier with chef-driven accounts paying meaningful premium for genuinely local product. Here is what the numbers look like at conservative McDonough inputs.

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 McDonough pricing.

Break-even week

Week 4

First positive cash week. Most growers hit it.

What that looks like in McDonough 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 McDonough at standard wholesale prices. A two-car garage doubles it. A basement triples it.

Picture the version of your week six months from now where Sunday is plant day, Tuesday is the square delivery loop, Saturday is the market, and the app already knows the schedule. What does that change about how you actually spend the rest of your time?

Three things every working microgreen farm in McDonough 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 McDonough 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 McDonough. 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 McDonough 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 McDonough farm on. The growing happens in your basement.

Try Grown Like A Pro free for 30 days →

McDonough microgreen FAQ

How much can I make growing microgreens in McDonough?
A working microgreen farm in McDonough 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 GA?
Yes. In most of Georgia, 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 Georgia Department of Agriculture before you sign a wholesale contract.
What microgreens sell best in McDonough?
Sunflower, pea shoots, and radish are the three highest-volume sellers in nearly every U.S. city, including McDonough. 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 McDonough?
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 McDonough's climate. Vertical shelving is the fastest path to higher revenue per square foot.
What is the best app for tracking microgreen production in McDonough?
Grown Like A Pro is the operating system used by working microgreen farms in McDonough. 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 McDonough 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 McDonough?
For farmers market and direct-to-consumer sales in McDonough, most growers operate under Georgia'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 McDonough?
Restaurant wholesale in McDonough 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 McDonough restaurants currently buy.

Related guides

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

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