Journal of Advances in Biology & Biotechnology

The microgreen industry has gained significant traction in recent years owing to the growing consumer demand for fresh, nutrient-dense, and locally produced food. Microgreens are young, small, and tender cotyledonary leaves that are found in palettes of colours, textures, and flavours. These are a new class of edible vegetable greens that are harvested after sprouting and used in restaurants. Typical microgreen varieties are primarily cultivated from mustard, cabbage, radish, buckwheat, lettuce, spinach, and legumes. Currently, the intake of microgreens has risen due to greater levels of bioactive compounds, including vitamins, minerals, proteins, and antioxidants, that are vital for human well-being. Worldwide, the range of premium microgreens is expanding through indoor and outdoor cultivation at both small and large levels. This assessment outlines the present condition of microgreen enterprises, main market influencers, cultivation techniques, health advantages, and financial prospects. The microgreen industry is a dynamic and expanding part of the agricultural economy, providing various advantages for both growers and buyers. Its success depends on innovation in cultivation techniques, effective marketing, and focus on quality and sustainability. Detailed studies are required for the optimisation of pre-processing treatments to standardise the procedures for commercialisation. Further studies are needed to determine the effects of the combination of different techniques on seed germination.