MICROGREEN BUSINESS GUIDE · TAMIAMI, FL

Start a microgreen business in Tamiami, FL.

Most Tamiami residents do not realize that the densely packed kitchens stretching from West Kendall toward central Miami import almost all of their fresh greens from hundreds of miles away. This is one of the larger communities in Miami-Dade, threaded by the Tamiami Trail and surrounded by an enormous, food-obsessed population. The catch is that South Florida humidity makes outdoor leafy farming nearly impossible, which is precisely why an indoor grow wins here. A spare room becomes the most dependable produce source in the neighborhood.

Quick Answer

You can start a microgreen business in Tamiami with under $400 in initial equipment and grow it into a $1,800 to $4,000 per month side income within 90 days. Here is the local demand picture, the unit economics at Tamiami wholesale prices, and the operating system used by working microgreen farms.

When you picture a Kendale Lakes chef trying to stand out in a market this crowded, what does it do for them to be the only kitchen serving micro greens cut hours earlier just down the road?

What Tamiami buys today

Restaurants and chefs from Kendall West through the central Miami corridor are your largest near-term market. With this many kitchens competing in one of the country's busiest dining cities, a same-day delivery of micro basil, cilantro, or amaranth gives a chef a freshness edge that imported greens trucked across state lines cannot touch.

Farmers markets, Latin grocers, and specialty shops across Fontainebleau and Kendale Lakes move retail clamshells quickly to a population that cooks at home constantly. Living trays cut on demand at a market stall outsell pre-bagged greens because shoppers here reward visible freshness.

The indoor-climate angle is decisive in Tamiami. The South Florida wet season floods and rots outdoor leafy crops, but microgreens grow on controlled shelves where you set temperature and humidity. A reliable ten-day harvest cycle runs all year while traditional gardens drown in summer.

If the markets and bodegas across Fontainebleau and Westwood Lakes already move premium produce daily, what would it mean to be the local grower everyone knows by name?

The math, in Tamiami prices

Across Miami-Dade, chefs and specialty shoppers pay roughly $28 to $45 per pound wholesale for microgreens, and a single tray yields well over half a pound.

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 Tamiami pricing.

Break-even week

Week 4

First positive cash week. Most growers hit it.

What that looks like in Tamiami square footage

A 10 by 10 foot room on simple shelving in Tamiami can hold enough trays to supply several West Kendall kitchens and a weekend market stall simultaneously.

Given how brutal Miami summer humidity is on outdoor crops, have you thought about why a controlled shelf in Tamiami could outproduce any backyard garden in the county?

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

Try Grown Like A Pro free for 30 days →

Tamiami microgreen FAQ

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

Related guides

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

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