Startup costs

Seed cost is moderate and dense direct seeding is common. Bed prep, irrigation, harvest knives, rubber bands, wash-pack space, and cooler capacity are the main startup needs. Protected culture may help extend the season for early bunches.

Ongoing costs

Labor is moderate because green onions require repeated seeding, weeding, harvest, trimming roots and tops, washing, and bunching. Clean packout is important because mud and yellowing hurt appearance quickly. Cooling and moisture management help maintain crispness.

Yield & how it sells

Usually sold by the bunch, sometimes by small bulk pack for restaurants. Productivity per area can be good with dense plantings, though each unit is small. Strong value comes from uniform bunching and steady turnover rather than large single-harvest volume.

What makes it profitable

Usually a moderate margin crop. It can be a reliable supporting item across farmers markets, CSA, and local retail, but it is rarely the top earner on the farm. Its strength is steady demand and easy cross-selling with other produce.

Financial risks

Weed pressure, uneven stands, and excess dirt can raise labor costs. Poor trimming or yellow tips reduce shelf appeal. If bunches are inconsistent, customers may compare them unfavorably with grocery store offerings.

Tips to improve returns

Keep bunch size and trim standards very consistent because the crop is bought by appearance and convenience. Plant successions to avoid gaps and oversized stems. Use your local Cooperative Extension and Small Business Development Center to budget bunching labor and realistic price competition from retail stores.

General planning information, not financial or investment advice, and not a guarantee of profit. For real budgets, work with your Cooperative Extension office and local Small Business Development Center. Page updated Aug 4, 2026.