Trading the apron for microgreens cultivation

Miroslav Hlubuček worked for 25 years as a manager for large food chains and made it all the way to the head of the department for the Czech Republic, Slovakia, and Hungary. But he changed his management jacket for a gardening apron and started growing microgreens. He started the business in the winter garden of his house in Vysoké nad Labem.

In the small establishment, dozens of herbs and vegetables grow on the shelves right in front of the customers' eyes. "We sell the plants at the stage of the first cotyledons when they are ready for maximum growth and are therefore full of vitamins, nutrients, and taste," explains a friendly man in a gardening apron while behind him, his wife Renata prepares small paper flowers.

"Our concept offers live vegetables that last, for example, three to five days on the kitchen counter. When you want to eat it, you just cut off how much you need," he explains. Tiny plants can be used as herbs in cooking, but also in salads or simply sprinkled on buttered bread.

"Normally, we have 12 to 15 species grown. Peas, sunflowers, and radishes fly the most," he says, showing me small flowers labeled buckwheat, leek, mustard, radish, arugula, or watercress.

"I always wanted to have my own business. The Internet is full of stories of people who followed their dreams and built their business on the fact that they decided to do something differently," he explains, reminding that quality, healthy food, and sustainability are important to his customers. That's why it offers everything in ecological packaging.


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