MICROGREEN BUSINESS GUIDE · SAVANNAH, GA

Start a microgreen business in Savannah, GA.

Most Savannah growers do not realize how shallow the local microgreen bench actually is. The Historic District, Starland, and the corridor along Habersham Street carry a chef-driven restaurant scene built on tourism dollars and Lowcountry food tradition, and most of those kitchens are still buying greens from broadline distributors. The Savannah grower who shows up consistently effectively owns the coastal Georgia market.

Quick Answer

You can start a microgreen business in Savannah with under $400 in initial equipment and grow it into a $2,500 to $6,500 per month side income within 90 days. Here is the local demand picture, the unit economics at Savannah wholesale prices, and the operating system used by working microgreen farms.

If you walked into five Historic District or Starland restaurants on a Tuesday and asked where their microgreens were cut, how many would actually name a Chatham County grower?

What Savannah buys today

Savannah's restaurant economy is shaped by the tourism base flowing through the Historic District, the Lowcountry seafood and Southern food traditions that anchor the menus, and the chef-driven wave that grew up around Starland, Forsyth Park, and the corridor along Habersham. Microgreens fit cleanly as plate garnish on seafood and as visual color on modern Southern plates, and almost all of that volume currently rides in on broadline distributor trucks.

The Forsyth Park Farmers Market plus the seasonal markets across Chatham County pull a steady direct-to-consumer customer that combines tourists, locals, and the food-aware demographic concentrated around SCAD. The juice bar and wellness cafe scene downtown rounds out the retail channel with consistent weekly turnover.

For indoor growing, the Georgia coastal humidity is the main consideration, and a spare room or garage with a small dehumidifier handles it cleanly. Mild winters mean heating costs stay near zero, and a 5 by 10 foot footprint in a historic carriage house or a midtown bungalow can produce more revenue per square foot than almost any other use of that space.

Every month you wait, another Historic District or Starland chef signs a 12-month supply agreement with a distributor pulling product from out of state. What does it cost you when the kitchens you wanted to sell to are already on someone else's standing invoice?

The math, in Savannah prices

Savannah restaurant wholesale prices for microgreens sit near or slightly above the national average, with chef-driven and tourism-tier accounts paying real money for genuinely local cut-to-order product. Here is what the unit economics look like at conservative Savannah 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 Savannah pricing.

Break-even week

Week 4

First positive cash week. Most growers hit it.

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

Picture the version of your week where Sunday is the planting day, Tuesday is restaurant delivery through the Historic District and Starland, Saturday is the Forsyth Park market, and the system tells you exactly which trays to cut. What changes about your week when the income side runs on rails?

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

Try Grown Like A Pro free for 30 days →

Savannah microgreen FAQ

How much can I make growing microgreens in Savannah?
A working microgreen farm in Savannah 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 Savannah?
Sunflower, pea shoots, and radish are the three highest-volume sellers in nearly every U.S. city, including Savannah. 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 Savannah?
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 Savannah's climate. Vertical shelving is the fastest path to higher revenue per square foot.
What is the best app for tracking microgreen production in Savannah?
Grown Like A Pro is the operating system used by working microgreen farms in Savannah. 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 Savannah 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 Savannah?
For farmers market and direct-to-consumer sales in Savannah, 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 Savannah?
Restaurant wholesale in Savannah 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 Savannah restaurants currently buy.

Related guides

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

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