How Much Should You Sell Mustard For? (2026 Pricing Guide)

A regular at your pretzel table asked if the grainy mustard in the dipping cups comes in a jar. Her neighbor wants two for a holiday gift basket. You need a number to text back, and mustard is an odd product to price, because the grocery store sells a 20-ounce bottle of French's for $2.54.

If you already sell pickles or relish, how much to sell pickles for walks through the same jar math for another jarred condiment. This guide does one job for mustard. It builds your price from numbers loaded on September 30, 2026: what grocery stores and small-batch brands charge, what a batch costs from a tested recipe, what each jar size earns, what selling fees take, and which states let a home kitchen sell mustard at all.

How Much Should You Sell Homemade Mustard For?

Sell an 8-ounce jar of homemade mustard for $9 to $12, a 4-ounce jar for $6 to $7 and a 16-ounce jar for $16 to $18. Those prices assume a whole-grain or smooth mustard made from whole seeds, vinegar, a little sugar and salt, packed in new Ball jars and sold by pre-order or at a farmers market in a state that allows it.

The range sits in the middle of what small-batch mustard brands charge on their own websites. The six small-batch mustards we picked, one per brand, cost $6.95 to $13.95 for an 8 or 9 ounce jar, and the middle two both cost $10.00. A jar of Grey Poupon Dijon is $4.59 for 8 ounces on Hy-Vee's online store, so the everyday grocery mustards are not your competition. The specialty jars on the same shelf, at $1.27 to $1.42 an ounce, are.

Scroll sideways to see every column.

Your cost is the mustard (about 12.5 cents a fluid ounce from the recipe costed below), a new Ball jar with lid and band, and one 2-inch weatherproof label, at prices loaded on September 30, 2026. The card fee is Homegrown's 2.9% + $0.30 per order from findhomegrown.com/signup, checked the same day. Jars hold fluid ounces and store mustard is sold by net weight, so the per-ounce comparisons in this guide are close, not exact.

Pick the top of each range if your mustard has a story a customer can taste, like a local beer or a sparkling wine that costs you real money. Pick the bottom if you are new, if your market already has a condiment vendor at $8 a jar, or if most of your mustard goes into $1.50 dipping cups next to your pretzels.

Can You Legally Sell Homemade Mustard Where You Live?

Whether a home kitchen can sell mustard depends on your state, so confirm your own state's rule before you set a single price. Mustard is a vinegar condiment, and states treat condiments very differently under their cottage food laws, which are the rules that let you sell some foods made in a home kitchen. Here is what six state agencies said on September 30, 2026.

You may also run into a federal rule. The FDA's acidified foods regulation, 21 CFR 114.3, leaves out "condiment sauces" that contain only small amounts of low-acid food and whose final pH is close to the vinegar they are made from, and it leaves out foods kept under refrigeration. That rule is about food plants. It does not decide whether your state lets a home kitchen sell mustard. Your state's cottage food office does.

Before you print a price tag, get answers to these from your state:

• Is mustard on the allowed list, or does your state allow any food that does not need refrigeration for safety?
• Does it want a tested recipe or a pH test for vinegar-based products like mustard?
• Where can you sell it: in person only, online with pickup, shipped, or through a store?
• What must the label say, and is there a yearly sales limit?

What Does Mustard Cost at the Grocery Store?

Grocery mustard runs from about 7 cents to about $1.42 an ounce, from a 14-ounce That's Smart! Yellow Mustard at $1.00 to a 7.75-ounce jar of Stonewall Kitchen Caramelized Onion Mustard at $10.99. These are the prices your customers see when they shop, loaded from Hy-Vee's and Whole Foods' online stores on September 30, 2026.

Swipe left for the per-ounce prices.

Search results for "mustard" on hy-vee.com and wholefoodsmarket.com at each site's default store, loaded September 30, 2026. We read all 136 results on Hy-Vee's three pages; ground mustard, seeds and snacks are left out. Prices vary by store and week.

You will not beat the yellow squeeze bottles on price, and you should not try. A shopper buying 20 ounces for $1.77 wants a hot dog topping. Your customer is paying for what the bottle does not give them:

• Whole seeds they can see and feel pop, which no squeeze bottle has.
• A flavor they cannot buy, like a local brewery's stout or a hot horseradish.
• Knowing who made it and being able to ask you what is in it.
• A glass jar that looks like a gift, which matters in holiday gift season.

The most useful rows are the specialty jars at the bottom of the table. Maille Old Style, a French whole-grain mustard, sells for about 90 cents an ounce at Whole Foods. Colman's hot English mustard is $1.27 an ounce in its small 3.53-ounce jar, and Stonewall Kitchen's Pub Style is $1.37 an ounce on the same Hy-Vee search. A homemade 8-ounce jar at $10 is $1.25 an ounce, less than Hy-Vee already charges for those two jars.

What Do Small-Batch Mustard Brands Charge?

The six small-batch mustards we picked, one per brand, cost $6.95 to $13.95 for an 8 or 9 ounce jar on each brand's website, with a median of $10.00, or $1.25 an ounce. These are small companies, and they are the closest match to what you are making. We loaded each brand's own product page on September 30, 2026.

Slide this table sideways to compare all six jars.

Each brand's own website, loaded September 30, 2026, one mustard per brand, all listed as available that day. Shipping costs are not included.

The pricier jars each give the customer a reason on the label:

• American Spoon says its Whole Seed Mustard is made "just 70 jars at a time" with Michigan sparkling wine.
• Jim Stacy's Sausage Mustard is a three-seed mustard made with local honey and an ale.
• Miss Amy's Blue Point Mustard soaks yellow and black seeds in a brewery's oatmeal stout.
• MyZucchini ferments its mustard for 28 days and ships it cold.

Raye's sits at the low end for a reason too. The family has made stone-ground mustard in Eastport, Maine since 1900, in its own mustard mill, and a home kitchen cannot match a mill on cost. If your mustard is plain and your market is price-sensitive, $9 is fair. If it has a local beer in it and a story on the table sign, $10 to $12 sits between Miss Amy's $10 stout mustard and Jim Stacy's $13 ale mustard.

What Does a Batch of Homemade Mustard Cost to Make?

A 2-cup batch of whole-grain mustard costs about $2.00 in ingredients, or 12.5 cents a fluid ounce, which is about what French's charges per ounce for finished yellow mustard in a 20-ounce bottle. We costed America's Test Kitchen's whole-grain mustard recipe, which "makes 2 cups," at prices loaded on September 30, 2026.

Swipe left to see what each ingredient costs.

Recipe amounts from America's Test Kitchen's Whole-Grain Mustard. Sugar and salt converted to weight with King Arthur's ingredient weight chart (packed brown sugar 7 1/2 ounces a cup, table salt 2/3 ounce a tablespoon). All prices loaded September 30, 2026. Monterey Bay Herb Co. sells by mail, and shipping is extra on orders under $250, so a first order of a pound or two of seed costs more than the seed alone. The line costs add to $2.00 before rounding.

The recipe itself is simple, and most of the time is waiting:

1. Soak the seeds in the vinegar and water, covered, for 8 to 24 hours.
2. Grind most of the soaked seeds with the sugar and salt, then stir the rest back in whole.
3. Rest the jars at room temperature for 1 to 2 days, until the heat is where you want it.
4. Refrigerate once it tastes right. The recipe says it keeps in the refrigerator for up to 6 months.

That 1 to 2 day rest matters for pricing. You cannot make mustard the night before a market. If you take orders, take them before you soak the seeds.

Why Does the Jar Cost More Than the Mustard?

An 8-ounce Ball jar with its lid and band costs $1.42, which is more than the $1.00 of mustard you put in it, so the glass jar and label are about 60% of what one filled 8-ounce jar costs you. Hy-Vee's online store sells 12 regular-mouth 8-ounce Ball jars for $16.99 and 12 quilted 4-ounce jelly jars for the same $16.99, loaded September 30, 2026.

That same price is the whole story for small jars:

• An 8-ounce jar costs $2.45: just under $1.00 of mustard, just under $1.42 of jar, 4 cents of label.
• A 4-ounce jar costs $1.95: just under 50 cents of mustard, just under $1.42 of jar, 4 cents of label. The jar is 72% of the cost.
• A 16-ounce pint jar costs $3.62: $2.00 of mustard, $1.58 for the jar (12 for $18.99) and the label.

So a 4-ounce jar costs you 80% as much as an 8-ounce jar and holds half as much. Price it for the jar, not the ounces. That is why the table at the top asks $6 to $7 for 4 ounces, not half of $10.

The label is one of the cheapest parts. OnlineLabels sells its 2-inch round weatherproof matte labels at $79.81 for 100 sheets of 20, which is 4 cents a label, loaded September 30, 2026. Weatherproof matters for a jar that lives in the refrigerator and sweats on a market table.

How Do You Set Your Mustard Price, Step by Step?

Start from your real cost per jar, check it against the $6.95 to $13.95 small-batch range, and land on a round price that leaves you at least $5 on an 8-ounce jar after fees. Here is the order that works, with the numbers from this guide.

• Cost one batch. Add up seed, vinegar, sugar and salt for one recipe at your own prices. Ours came to $2.00 for 2 cups.
• Cost one jar. Divide the batch by the jars it fills, then add the jar and label. Ours: $0.998 + $1.416 + $0.040 = $2.45 for 8 ounces.
• Add your time. If a quadruple batch, eight 8-ounce jars, takes you about 1.5 hours of hands-on work (our estimate), at $20 an hour that is $3.75 a jar. Your true cost is then about $6.20.
• Take off the card fee. On a $10 jar, 2.9% + $0.30 is $0.59. Your price needs to cover that too.
• Check the market. The six small-batch jars in this guide run from $6.95 at Raye's to $13.95 at American Spoon. If your number lands inside that range, you are fine.
• Round it. $10 is easier to say, sign and make change for than $9.75. At $10 you keep $6.96 before your time, or about $3.21 after it.

If your true cost with time comes out above $12, look at your time first. At $3.75 a jar it is the biggest line. Of the things you buy, the jar costs the most, and a pint jar holds twice the mustard for 17 cents more.

What Should a 4-Ounce Jar Cost Next to an 8-Ounce Jar?

Charge $6 to $7 for a 4-ounce jar when your 8-ounce jar is $9 to $12, which puts the small jar at $1.50 to $1.75 an ounce and the big jar at $1.13 to $1.50. A higher price per ounce on the small jar is normal, because the jar costs the same.

Small-batch brands do the same thing. Beth's Farm Kitchen sells a 2-ounce mini of its whole-grain mustard for $5.50, or $2.75 an ounce, next to the 8-ounce jar at $10.00, or $1.25 an ounce. Chef Shannon Smith in Tulsa sells only a 4-ounce jar of coarse-grain mustard, at $8.00, or $2.00 an ounce.

Each size has a job:

• 2 or 4 ounces: tasters, stocking stuffers and add-ons at the pretzel table. Easy yes at $6.
• 8 ounces: the everyday jar and the one you should sell the most of, at $9 to $12.
• 16 ounces: for regulars who put mustard on everything, at $16 to $18. You keep $11.62 to $13.56.

Should Beer, Honey and Horseradish Mustards Cost More?

Charge $1 to $2 more for a flavored mustard when the add-in costs you real money, and keep the plain price when it does not, because many brands charge one price across flavors. Raye's Mustard lists 20 mustards in its 9-ounce jar, and 19 of them cost $6.95, its beer mustard and both horseradish mustards included, loaded September 30, 2026. Only the seasonal Fall Harvest, made with chunks of Maine cranberry, costs more, at $8.50. Beth's Farm Kitchen charges $10.00 for its Garlic Rosemary Mustard, the same as its plain Whole Grain Deli Style, but $14.99 for its 8-ounce Paprikash Mustard, made with sweet and hot paprika and upstate New York bell peppers.

The small-batch brands that charge $13 or more all name a special ingredient: a sparkling wine at American Spoon, an ale and local honey at Jim Stacy's. A customer can taste that, and a table sign can say it.

When you price a flavor, do the math on the add-in:

• Beer or wine replaces some of the water or vinegar. Price the bottle you open, divided by the batches it makes.
• Honey replaces the brown sugar, and local honey costs more per spoonful than brown sugar does. Price it at what you paid.
• Horseradish, chiles or herbs add a small cost but a big difference in taste. Charge for the difference.
• Keep the jar the same. Flavors are easier to sell when every 8-ounce jar looks alike and the price tag does the talking.

What Does One Batch Earn for the Time It Takes?

A quadruple batch makes eight 8-ounce jars, and at $10 a jar you keep about $55.65 after ingredients, jars, labels and card fees, or roughly $37 for each hour of hands-on work. Here is that math, using this guide's costs and our own estimate of the time.

• Sales: 8 jars at $10 = $80.00.
• Ingredients, jars and labels: 8 x $2.45 = $19.63 (from the unrounded cost).
• Card fees: 8 separate one-jar orders at $0.59 = $4.72.
• Left for you: $55.65.
• Hands-on time: about 1.5 hours to measure, grind, jar, label and clean up, by our estimate. The soaking and resting take days but no work.

Mustard needs no oven, and the recipe says it keeps up to 6 months in the refrigerator, so a jar that does not sell on Saturday is not lost by Monday. The math still leaves out your market booth fee. If you pay $30 for a Saturday and sell eight jars, the fee takes $3.75 a jar. The real cost of selling at farmers markets walks through the other costs of a market day.

Your batch size is capped by your food processor and your refrigerator. Eight jars can fill a refrigerator shelf. If you plan to sell 30 jars a month, plan for four quadruple batches and the refrigerator space to hold them.

What Do Selling Fees Take From a $10 Jar?

On a $10 jar sold as its own order, card processing through Homegrown is $0.59, while Etsy's listing, transaction and payment fees add up to $1.40. Every platform below was checked on its own pricing page on September 30, 2026, and every row shows the full stack.

Scroll right for the full fee stack on each platform.

We checked these on each company's own page on September 30, 2026: findhomegrown.com/signup, etsy.com/sell, shopify.com/pricing and squareup.com/us/en/pricing. Etsy fees are figured on a $10 jar with no shipping; Etsy charges its transaction fee on shipping too, and adds a 15% Offsite Ads fee on sales that come from its ads. Card fees here are figured on the $10 price before any sales tax, and Shopify's use its standard card rate.

A few things the table does not show:

• The 30-cent part of a card fee is per order, so it hurts small orders most. On a $6 jar it is more than half the fee.
• Square Free has no monthly plan and a low in-person rate, so it is cheapest at the table. Online it charges 3.3% + 30¢, which is 4 cents more per $10 jar than Homegrown's processing, but with no plan fee.
• Etsy is built around shipping. Glass jars of mustard are heavy to ship, and you still pay Etsy's fees on a jar going to a customer ten minutes away.
• Shopify is a full website with a $29 or $39 monthly plan once its trial ends.

How Do Regulars Reorder When Their Jar Runs Out?

Give your mustard regulars one link where they can order and pay before you soak the next batch, so you make the number of jars people already bought. Mustard has a built-in reorder moment: the jar runs out. If the only way to get another is to find you at the market on a Saturday, that reorder can slip away.

Homegrown costs $10 a month billed annually ($12.50 billed monthly) with no percentage fees beyond standard payment processing of 2.9% + $0.30, which you pay. Customers see your jars and flavors, pick a size, pay, and choose a pickup time, or local delivery if you offer it. On a $10 jar that is $0.59 in processing. Etsy takes $1.40 on the same jar and is built around shipping, which is costly for heavy glass. Square Free costs nothing a month and includes a basic online site, with online card payments at 3.3% + 30¢, or $0.63 on a $10 jar. Shopify Basic does the job too, with a $29 monthly plan (paid yearly) once its trial ends.

What it looks like for a mustard vendor:

• Prepaid orders before you soak seeds, so the 1 to 2 day rest is planned, not guessed.
• Every flavor and size on one page, including a three-jar gift set.
• Pickup at your door or market booth, with the pickup time on the order.

Homegrown does not tell you whether your state allows mustard, test your pH, or print your labels. Your storefront is listed on the Homegrown marketplace, but plan on most orders coming from people you send to your own link. Customers create a Homegrown account to place a first order, and there is no timed release or drops feature. If that fits how you sell, you can set up your mustard storefront with a 7-day trial and no charge until day 8.

Is Anyone Selling Mustard on Homegrown Yet?

No one sells a jar of mustard on Homegrown yet: 0 of 2,765 products from 313 vendors, in a pull of the catalog on September 30, 2026. That means your price should be set against the small-batch brands above, not against other Homegrown vendors.

The closest products on Homegrown are other jarred condiments, and they give you a feel for what local shoppers pay:

• Relish: Mor-Lyn-Del Farm lists its canned goods, yellow relish included, at $8 a pint.
• Hot sauce: single bottles of hot sauce from six vendors run $8 to $18, and all but one are $8 to $12.
• BBQ sauce: Froggy Fields Farm lists three BBQ sauces at $8 each.

A $9 to $12 jar of mustard sits in the same price band, though an 8-ounce jar at $10 is $1.25 an ounce, against 50 cents an ounce for an $8 pint of relish. And the pretzel pack with store-bought mustard packets is a reminder that some local food vendors pair their product with mustard and do not make it. That is a wholesale question worth asking, covered next.

Can You Sell Mustard to Shops, Delis and Pretzel Stands?

Sometimes, but check your state first, because some cottage food laws ban selling through a store and others allow it only under set conditions. Florida's cottage food page says plainly: "Cottage food products cannot be sold wholesale." Texas lets a cottage food operation sell to a cottage food vendor, which is a person or business in Texas with a contract to sell your food to shoppers at a farmers market, farm stand, restaurant or store. The DSHS page says those vendors must register with the state, and it adds one exception: a food that needs time and temperature control for safety cannot be sold wholesale.

If your state allows it, the price math changes. A shop needs its own markup, so it will pay you less than your table price. As an example only, if a deli pays you $6 for an 8-ounce jar you sell for $10, you keep $3.55 over your $2.45 cost, before your time.

Before you agree to a store price, ask these:

• Is this allowed under my state's cottage food rules, and does the label need to change for a store?
• What will the store charge on the shelf? If it is far under your table price, your regulars will buy it there.
• How many jars a month, and how often? Eight jars a week is a quadruple batch every week and a shelf in your refrigerator.
• Who keeps it cold? The recipe in this guide chills the mustard to hold its flavor, since "Refrigeration will halt these enzymatic reactions" that build the heat. Ask your state whether it treats your recipe as a food that needs refrigeration for safety, because that can decide whether a store may carry it.

A local pretzel stand or brewery is a good first account, as long as you price by the ounce. How much to sell pretzels for found that a 2-ounce dip cup, filled with 1.5 ounces of French's, costs a pretzel stand about 28 cents and sells for $1.50. At the $6 wholesale example above, 75 cents an ounce, 1.5 ounces of your mustard would cost the stand about $1.13 before the cup, most of that $1.50. So pitch it as a premium cup the stand sells for more, or offer a bigger wholesale container priced by the ounce, not as a swap for French's.

When Should You Raise or Change Your Mustard Prices?

Raise your price by $1 a jar when you sell out two markets in a row, or when your seed, vinegar or jar costs go up enough to move your cost per jar by 25 cents or more. On September 30, 2026, yellow seed was $4.55 a pound and brown was $5.98. If either jumps, re-run your batch cost.

Signs it is time to change the price:

• You sell out early at two markets in a row. Your price is under what people will pay.
• Your jar price changes. Jars are 58% of an 8-ounce jar's cost ($1.42 of $2.45), so a jar price change moves your cost more than a seed price change.
• You add a flavor with a pricier add-in. Price it $1 to $2 above your plain one.
• Gift season starts. Mustard fits holiday boxes, and gift buyers care more about the jar and the label than the price per ounce. Holiday subscription boxes for food vendors list mustard as one of the condiments that fit a box.

Change prices at the start of a season or on a new flavor, not mid-month on your regulars' favorite jar. A sign that says "new 2026 price" with a round number reads better than a price that drifts by a quarter.

Which Mustard Pricing Mistakes Cost New Vendors the Most?

The costliest mistake is pricing mustard by its ingredients, which run about $1.00 for 8 ounces, and forgetting the $1.42 jar that costs more than the mustard. These are the ones to avoid:

• Pricing the 4-ounce jar at half the 8-ounce price. The jar costs the same $1.42, so a $5 small jar leaves you $2.60, and a $6 one leaves $3.57.
• Comparing yourself to French's. A 20-ounce bottle at $2.54 is not your market. Small-batch jars are, and their median is $10.00.
• Selling mustard your state does not allow. Colorado and Washington list mustard as ineligible for cottage food, and Michigan rules out condiments. Confirm before you print a price.
• Making jars before you have orders. A batch takes 1 to 2 days to rest, and the jars fill a refrigerator shelf. Pre-orders tell you how many to make.
• Selling every jar as its own order. The 30-cent part of each card fee repeats on every order. A three-jar gift set saves 60 cents in fees at $18.
• Giving away dipping cups. A 2-ounce dip cup filled with 1.5 ounces costs you about 19 cents of mustard plus the cup. Charge for it or fold it into the pretzel price.

Most of these come down to the same fix: cost one real jar, with the jar, and price from there.

Frequently Asked Questions

How much does homemade mustard sell for?

Price homemade mustard at $9 to $12 for an 8-ounce jar and $6 to $7 for a 4-ounce jar. The six small-batch mustards we picked on September 30, 2026, one per brand, cost $6.95 to $13.95 for 8 or 9 ounces, with a median of $10.00. The two jars at the top, $13.00 and $13.95, name an ale and a sparkling wine, while Raye's sells its beer and horseradish mustards at the same $6.95 as its Old World Gourmet.

Is it cheaper to make your own mustard?

The ingredients alone cost about the same as French's yellow, but a filled 8-ounce jar costs more than French's once you add a new jar and label. At about $2.45, that jar works out to about 31 cents an ounce, close to French's Spicy Brown at 33 cents and well under Grey Poupon Dijon at 57 cents. The ingredients in a homemade whole-grain mustard cost about 12.5 cents a fluid ounce at September 30, 2026 prices, close to the 12.7 cents an ounce of a 20-ounce French's bottle. Against Maille Old Style at about 90 cents an ounce, making your own saves a lot.

How much does it cost to make a jar of mustard?

An 8-ounce jar of homemade mustard costs about $2.45 to make: just under $1.00 of seeds, cider vinegar, brown sugar and salt, just under $1.42 for a new Ball jar and 4 cents for a label. A 4-ounce jar costs about $1.95, because the jar costs the same. Those figures use prices loaded on September 30, 2026.

Can you sell homemade mustard at a farmers market?

It depends on your state's cottage food law. California's approved list includes "Mustards (plain, without eggs)," and Texas allows any food except a short list that does not include mustard, once you complete a food handler course, but ask the Texas Department of State Health Services whether your recipe counts as an acidified food, since the recipe in this guide is not on its list of accepted recipe sources. Colorado and Washington list mustard as ineligible, Michigan's list of foods that cannot be cottage foods includes condiments, and Florida's approved list does not name it. Confirm with your state before you sell.

How long does homemade mustard last?

The whole-grain mustard recipe from America's Test Kitchen says it keeps in the refrigerator for up to 6 months. It rests at room temperature for 1 to 2 days first, then goes in the refrigerator once it reaches the heat you want. Put the made-on date on your label so customers know how fresh their jar is.

Should homemade mustard cost more than Grey Poupon?

Yes. Grey Poupon Dijon is $4.59 for 8 ounces at Hy-Vee. Your 8-ounce jar costs about $2.45 to make, so selling at $4.59 leaves you about $1.70 after a 43-cent card fee, before your time. A homemade 8-ounce jar at $9 to $12 is priced against small-batch brands, which charge a median of $10.00.

Related Reading

These guides cover the jobs that sit around a jar of mustard, from the state rules you check first to the other condiments and snacks that share your table. Start with the two permission guides if you have not confirmed your state yet, then use the pricing guides to set prices for the rest of your table:

• Can you sell homemade salad dressing? Explains how states treat vinegar sauces, including California's mustard category and Colorado's condiment ban.
• Can you sell homemade BBQ sauce? Walks through which states allow vinegar-based sauces and which name them as not allowed.
• Pricing homemade pickles Prices another jarred condiment, jar by jar.
• What to charge for salsa Prices another jarred sauce, useful if salsa sits next to your mustard on the table.
• How much to sell pretzels for Covers pricing for a pretzel table, a natural partner for mustard, including what a dipping cup earns.

Open Mustard Pre-Orders Before You Soak the Next Batch

Set your three jar prices today, $6 to $7 for 4 ounces, $9 to $12 for 8 ounces and $16 to $18 for 16 ounces, then take orders before the seeds go in the vinegar. Mustard needs up to a day of soaking and 1 to 2 days of rest, so know your jar count before you start.

Here is a simple way to start this week:

• Confirm your state allows mustard and what the label must say.
• Cost one real jar with your own seed, vinegar and jar prices.
• List two or three flavors in one or two sizes, plus a gift set.
• Send your regulars one link and make what they order.

When you are ready, start your Homegrown storefront at $10 a month billed annually, with a 7-day trial and no charge until day 8. Your regulars can order a jar, pay, and pick it up at your door or your market booth, and you soak exactly the seeds you need.