Rodrigo Rivera is the owner of Fresgrow, a microgreens cultivation business in Fresno that he runs with his wife, Narda Aguilar. Photo via Fresgrow Instagram

A local microgreens vendor has ambitions to eventually grow his into a brick-and-mortar space.

Rodrigo Rivera is the owner of Fresgrow, a microgreens cultivation business in Fresno that he runs with his wife, Narda Aguilar.

Microgreens are harvested right after the “cotyledon” leaves have developed with one set of true leaves. They are often used as a visual and flavor enhancement.

Rivera and Aguilar founded the business two years ago after deciding to improve their diets and cook with healthier ingredients.

“We wanted to show the community about microgreens,” Rivera said. “I know they’re not that popular in the Valley yet, but we wanted to show people.”

The microgreens are grown in an indoor green room at the couple’s home.

Rivera said the greens are picked at the “baby stage” of the plant — a time when they have 40% to 50% more nutrients compared to when they are mature.

According to website Microgreens World, the market value of microgreens is expected to reach $3.4 billion by 2030.

Fresgrow is active in local farmers’ markets and pop-up events.

 

They recently started selling avocado toast with microgreens added to show the public how to use and consume them.

The biggest challenge in growing microgreens is getting the right temperature and humidity level, but they are relatively easy to grow.

Rivera said they also grow broccoli, kale, red acre cabbage, radishes, cilantro and amaranth.

Microgreens are often used as garnish in high-end dining, popular in Los Angeles and Bay Area.

Rivera and Aguilar wanted to educate the community about the nutrient density of microgreens. Their food stand sets up daily in front of a business at 2977 N. Maroa Ave.

Growing microgreens can be a bit more expensive than growing traditional vegetables and is very time consuming, Rivera said.

The interest in microgreens has been growing steadily, but their avocado toast is very popular with consumers.

Rivera hopes to eventually open their own store front.

“That’s our dream right there,” Rivera said. “We want a little brick and mortar where we could sell our avocado toast and microgreens.”

He said he learns something new about growing microgreens each day. Another reality — the prices for seed, soil and other inputs increase each year.

Rivera said there are not many microgreen growers in the region.

Rivera counts local restaurants among his buyers, but right now they are focused on selling to the public.