Microgreens
Microgreens are young, tender, edible crops that are harvested as seedlings. These tiny plants are grown to the first true leaf stage. They should not be confused with sprouts, which are germinated seeds lacking true leaves. Microgreens are sold as a raw product for use in salads, on sandwiches, and as a garnish.
Many edible plant species can be used to produce microgreens. Among the standard vegetable species, the most popular ones are those belonging to the broccoli family (Brassicaceae) such as broccoli, radish, cauliflower, arugula, cabbage, kale, kohlrabi, mustard, mizuna, cress, broccoli raab, etc. which are characterized by a very short growth cycle (7–8 days maximum) and by the typical pungent taste of cole crops which is primarily due to their content of glucosinolates, natural compounds considered anti-cancer per excellence.]