microgreenfarm

for growers

We failed a hundred times, so you do not have to

Good seed, trays and grow lights were hard to find in Vietnam. So we imported from one market after another and tested everything on our own benches, until we knew exactly which products work. What we sell now is only what passed. Whether you are starting a microgreen business or taking a small farm from a few trays to a full rack, this is a starting point that has already been proven.

Seed that comes up

Every variety we sell germinates at more than 85%, and we guarantee it. It has already been grown out on our benches, so you are not the one finding out.

Tools exactly as specified

Every tray, dome and mat is exactly what its specification on this site says: size, depth, drainage, material. What you order is what arrives, and it fits the rack you already have.

Grow lights we trust

The LED lights over our own benches, chosen the same way as the seed: by testing until we knew which ones really grow a crop. Ask us which suits your rack and what you grow.

Mint shiso seed

The loudest leaf we grow: mint, citrus and anise at once. Sow it thin and give it light early.

Green pea seed

The highest-yielding tray here: heavy seed, heavy crop, and it cuts twice.

1020 Shallow Tray, with holes

With drainage holes. This is the tray the crop actually grows in, sitting inside one without holes.

Red sorrel seed

Tiny seed, so sow it sparse - a few grams covers a tray. Slow at the start and worth the wait for the red vein.

Red amaranth seed

Grown for colour before flavour: magenta stems that keep their tone after cutting.

1020 Shallow Tray, no holes

No holes, so it holds the water the tray above it drinks. Buy these in pairs with the drilled ones.

Purple basil seed

The colour deepens with light, so give it a day longer uncovered than green basil.

Lemon basil seed

The basil that belongs in Vietnamese cooking, cut small and added off the heat.

Red perilla seed

Green above and purple beneath. Slow to start, and unmistakable once it arrives.

None of it is the cheapest you will find, and it is not meant to be. Quality has a price, and ours is a fair one — far less than a failed crop, a month of wasted trays, or a hundred trials of your own. Save the time and the money, and put your attention on your business. The rest, we can cover.

See the seed See the trays and tools

what we grow

Fresh, Clean Microgreens & Herbs

Microgreens are ordinary vegetables and herbs, sown densely and cut just a few days after germination. At that moment a plant is a stem, its first two seed leaves, and sometimes the very first true leaves — and it is at its most concentrated in flavour and nutrition.

For chefs

Chefs use them for colour, height and precision on the plate — a garnish that is also an ingredient, cut to order and delivered the same day it leaves the tray.

For flavour

The taste is far stronger than the mature vegetable. The pepper of radish, the sweet green of pea, the perfume of shiso and lemon basil — all of it arrives concentrated.

For health

Microgreens carry high levels of vitamins, minerals and antioxidants. We grow them clean in a controlled environment, so what reaches the plate is exactly what grew in the tray.

Green Pea

Sweet, crisp and generous. Our workhorse crop and the one chefs order every week.

Shiso

Anise, mint and citrus at once. Green and purple, both cut small for fish and raw dishes.

Lemon Basil

Bright lemon over soft basil. Lifts a broth, a dessert or a cocktail without weighing it down.

Purple Basil

Deep violet leaves with a clove-sweet edge. The colour holds on the plate.

Pentas Flower

Small five-point stars in white, pink and red. Edible, delicate, and cut the morning they travel.

Red-Veined Sorrel

Sharp, lemony, with a crimson vein running through a soft green leaf.

Amaranth

Intense magenta stems, mild earthy flavour. Pure colour on a plate.

Green glossy leaves similar to basil, small white flowers. Bold, minty, citrusy, clove, anise, fragrant, astringent

Mint Perilla

Glossy green leaves with a bold mint, citrus and anise note. Cut small for raw dishes.

Garlic Chive

Fine green spears with a gentle garlic finish.

Wood sorrel

Clover-shaped leaves with a sharp, clean sourness. Acidity you can place by hand.

Kinome leaf

Sprays of small glossy leaves - citrus, pepper and a tingle on the tongue.

French Marigold Flower

Deep yellow ruffled blooms with a citrus-peel bite. Colour that also tastes of something.

The full range

our story

A farmer's son who came back

I grew up on a farm. I went to the city for university, the way we are all told to, and I found that what I actually loved was still the soil.

What brought me back was not nostalgia. It was watching people in Vietnam eat vegetables every day that nobody could vouch for — sprayed, unlabelled, sold anyway. Cancer rates here are not an abstraction to me. Clean food is the part of that problem I know how to work on.

So we built a farm that is measurable: a controlled environment, every tray traceable to its seed lot and its cut date. We research constantly, we test new varieties before anyone asks for them, and we intend to lead this market rather than follow it.

Read our story

“If we cannot trust what is on the plate, nothing else we serve matters.” Founder, microgreenfarm

our mission

Fewer people sick from what they eat

01

Clean by design, not by promise

A controlled indoor environment, clean water and clean substrate at every point in the growing cycle. Every tray is traceable to its seed lot and its cut date, so there is nothing to wash off and nothing to explain.
02

Cut today, eaten today

We harvest to order. Produce leaves the farm within hours of being cut, which is why it still tastes like something when it reaches the pass.
03

Research is the job

Every season we trial new varieties, new substrates and new growing schedules. What works becomes standard; what does not, we publish internally and move on.
04

Partnership with the kitchens we supply

Tell us what you want to plate in eight weeks and we will grow it. We would rather build a crop plan around a chef than sell from a fixed list.

How we grow

A finished dish garnished with micro leaves and edible flowers

get in touch

For growers, and for kitchens

Starting a microgreen business, or taking a small farm from a few trays to a full rack? We supply the seed, trays and LED grow lights we use on our own benches — the same varieties and the same kit, at the sizes that actually fit a rack.

Tell us what you want to grow and the space you have, and we will come back with a starting list: which seed, how many trays, which light.

Most of our own harvest still reaches restaurants through a distribution partner; kitchens, hotels and retailers who want to know exactly where their produce grew can come to us directly for a sample box.

Get a starting list