Microgreens are young seedlings of edible vegetables and herbs. They are harvested before they develop into larger plants. Microgreens are harvested a week to 10 days after the cotyledon leaves have developed.

Microgreens are used to add sweetness and spiciness to foods. They can be added to smoothies or used as a garnish. They are suitable for eating raw, which means that they retain their vitamin and mineral content.

Commonly grown varieties of microgreens include

Amaranth, Arugula, Beets, Basil, Cabbage, Celery, Chard, Chervil, Cilantro, Cress, Fennel, Kale, Mustard, Parsley, Radish, Sorrel.

Some of the fastest-growing microgreens are:

• Pak Choi Microgreens (10-15 Days)
• Broccoli Microgreens (10-15 days)
• Lettuce Microgreens (8-12 Days)
• Sango Microgreens (7-8 Days)
• Wheatgrass Microgreens (7-9 Days) 
• Kale Microgreens (8-10 Days)