Growing Techniques and Applications of Microgreens

Abstract

Microgreens are young, edible seedlings harvested shortly after the development of
cotyledons and the emergence of the first true leaves. They have gained considerable
attention in recent years because of their attractive appearance, distinctive flavours,
short production cycle, and potential nutritional benefits. A wide range of plant species,
including cereals, legumes, leafy vegetables, herbs, and cruciferous crops, can be
cultivated as microgreens. Their production requires limited space and can be adapted
to indoor farming, greenhouse cultivation, vertical farming, and household gardening.
Successful cultivation depends on seed quality, growing media, water availability,
temperature, light intensity, and harvesting practices. Microgreens are reported to
contain various vitamins, minerals, phenolic compounds, carotenoids, and other
phytochemicals, although their composition varies considerably among species and
growing conditions. They are used in salads, sandwiches, soups, garnishes, functional
food products, and sustainable urban food systems. However, microbial contamination,
short shelf life, production costs, and the lack of standardized cultivation practices
remain important challenges. This review discusses the cultivation techniques,
environmental requirements, nutritional properties, harvesting and post-harvest
management, food and health applications, and major challenges associated with
microgreen production. The review highlights the potential of microgreens as nutrient-
rich foods and promising crops for sustainable agriculture, while emphasizing the need
for improved production protocols, food safety measures, and further scientific
research.