MICROGREEN BUSINESS GUIDE · SPRING, TX

Start a microgreen business in Spring, TX.

Most Spring kitchens serving microgreens are split between out-of-town distributors and a handful of local growers stretched thin. The Old Town Spring district, the ExxonMobil campus area, and the Cypresswood corridor all pull serious daily food spend, and almost none of it touches a local microgreen grower. The grower in Spring who fixes that gets paid first.

Quick Answer

You can start a microgreen business in Spring 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 Spring wholesale prices, and the operating system used by working microgreen farms.

Walk into the independent restaurants in Old Town Spring or along the Cypresswood corridor on a Tuesday and ask the kitchen who supplies their microgreens. How often does the answer involve a local name instead of a distributor?

What Spring buys today

Spring blends two restaurant economies in one zip cluster: the historic Old Town Spring district with its independent cafes and chef-driven concepts, and the corporate corridor along Hardy Toll Road that feeds thousands of daily lunches. Both economies prefer fresh local product when it is available, and right now it almost never is.

The area's farmers market scene, combined with the larger Houston market network just south, gives a direct-to-consumer channel that works alongside wholesale accounts. The demographic mix runs younger and family-oriented closer to the corporate campuses, with steady spending on health-aware grocery and meal prep.

For indoor growing, Spring's climate considerations are simple Gulf Coast heat and humidity management. A garage with a window AC, a spare bedroom, or an insulated shed can hold the 65 to 75 degree window microgreens want, and once that is set the operation runs year round without weather-driven downtime.

Every week you wait, another Old Town Spring or Cypresswood concept locks in a supply contract that was always supposed to be local. What does it cost when the chefs you wanted on your route are already taking a delivery from someone else?

The math, in Spring prices

Spring wholesale prices for microgreens sit at the mid-tier national range, with chef-driven and farm-to-table accounts paying premium for local. Here is what the unit economics look like at conservative Spring 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 Spring pricing.

Break-even week

Week 4

First positive cash week. Most growers hit it.

What that looks like in Spring 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 Spring 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 Old Town Spring and Cypresswood, Saturday is the farmers market, and the app tells you exactly which trays to cut. How does the rest of your week feel when the business runs on a system?

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

Try Grown Like A Pro free for 30 days →

Spring microgreen FAQ

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

Related guides

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

Microgreens in nearby cities

← All cities