Vol. 9, Issue 5, Part L (2025)

Microgreens have gained increasing popularity as food ingredients in recent years because of their high nutritional value and diverse sensorial characteristics. Microgreens are edible seedlings including vegetables and herbs, which have been used, primarily in the restaurant industry, to embellish cuisine since 1996. Microgreens are young vegetable and herb seedlings harvested at the cotyledon stage, typically 7-21 days after germination. Despite their small size, microgreens are packed with intense sensory characteristics such as flavor, texture, aroma, vibrant colors, and an appealing appearance. Because they contain numerous health-boosting compounds like antioxidants, vitamins, minerals, and phenolic substances, microgreens are widely regarded as a new generation of "superfoods" or "functional foods." This review explores the nutritional profile, cultivation techniques, health benefits, applications, challenges, and future directions of microgreens. We discuss their role in sustainable agriculture, urban farming, and the food industry, highlighting their potential in promoting human health. These nutrients are believed to enhance the body's immunity, particularly in the current situation of the COVID-19 threat. Therefore, microgreens can be considered natural supplements. This paper aims to provide an overview of their nutritional properties, a comparison with sprouts, potential bioactive compounds, as well as aspects related to their cultivation, harvesting, marketing, and prospects.