Ecology, Environment and Conservation Paper

Vol 26, Nov Suppl. Issue, 2020; Page No.(248-251)


Shashank Sharma, Priyanka Dhingra and Sameer Koranne


Micro greens are emerging group of eatables vegetables grown when initial leaves have completely grown and just prior to true leaves begin to emerge. This concept is attaining people’s interest as a new cooking and edible properties. These are added to increase flavors and nutritional value of raw veggies or as eatable toppings to decorate a large number of other food items. Main class of micro greens are raised generally from cabbage, mustard, buckwheat, radish, spinach, lettuce, etc. Day by day demand of micro greens has been increasing, due to presence of enormous number of biologically active compounds like essential vitamins, minerals and antioxidants as compare to fully grown greens(necessary for healthiness). This paper is aimed to give an overview on the nutritional facts, their comparison with sprouts, potential bioactive compounds and cultivation, harvesting and marketing of microgreens along with their future perspective.