When Christopher Vaughn and Mandi Warbington stumbled across an instructional YouTube video that claimed you can make as much as $10,000 a month growing and selling microgreens, the couple picked up their first grow sets the same day.
“It was mesmerizing watching a tray of sunflower microgreens lift up a 15-pound brick during their germination process,” says Vaughn. “When we taste tested them as they grew, we couldn’t believe the flavor that they had.”
Since becoming smitten with microgreens, Vaughn and Warbington have founded On The Grow, a venture in which they produce more than 40 varieties of microgreens from a custom-built, 20-foot concession trailer in Lucas, Texas. We spoke to Vaughn about how to get started growing your own microgreens, the most exotic varieties he and Warbington have discovered and how to incorporate small greens into mealtime routines.
Getting Started with Microgreens
“We fell in love with microgreens after we grew our very first tray, and I have a feeling most people will do the same,” says Vaughn. “They grow incredibly fast and provide an abundance of produce within a week or two.”
When asked what he’d tell someone contemplating growing microgreens, Vaughn says that watching the tiny shoots come up is easily addictive, especially because they “transform in such a short period of time.”
What Types Are Available?
People can purchase a vast range of microgreen varieties as seeds. Vaughn says some of his favorites at On The Grow include Purple Kohlrabi—which features striking purple stems and vivid green cotyledons—along with Red Garnet Amaranth and radish mixes such as Hong-Vit and China Rose.
“They usually end up as a mesmerizing sea of colors that can be so vibrant and unique,” says Vaughn. “You can even mix a few different varieties of seeds in the same grow tray and have a beautiful bouquet of colors and textures.”
What Do Microgreens Taste Like?
The taste of microgreens varies depending on what varieties you chose to grow, but Vaughn says a few of the more radical types include Nasturtium, which he describes as “spicy, sweet, tangy with so many layers of flavor,” and Borage, which confers a “cucumber taste with an interesting texture.”
If you want something a little more extreme, try sampling Spicy Oriental Mustard, which Vaughn says tastes like wasabi with an extra kick.
Cooking With Microgreens
Microgreens are exceptionally versatile—Vaughn says he and Warbington “put them on everything,” including their morning smoothies, wraps, burgers, pizzas, pastas and salad. “We even put Sunflower microgreens on our peanut butter and jelly sandwiches,” he says.
Pro Tips for Growing
If you aim to grow microgreens at home, Vaughn says climate can be key to producing a successful batch. He recommends an ideal humidity of around 45 percent and a temperature between 75 and 80 degrees F. “Airflow is also a very vital factor to growing microgreens,” he adds. “If there is a lack of airflow, you will have a high chance of encountering disease and fungus problems.”
Adding some words of encouragement for aspiring microgreen growers, Vaughn notes you can start growing them almost anywhere. “Outdoors, in greenhouses, garages, kitchens or basically anywhere you can get some trays started,” he says. “It may take a few tests to understand how they grow in your climate, but stick to it and you’ll be successful.”
