Introduction
Microgreens are young vegetable greens harvested within 7–21 days of germination. These miniature plants are gaining popularity across India, from Delhi and Mumbai to Bengaluru and Hyderabad, as health-conscious consumers and entrepreneurs embrace them. With vibrant colors, intense flavors, and concentrated nutrients, microgreens are redefining healthy eating, sustainable farming, and small-scale agribusiness opportunities nationwide.
What Are Microgreens?
Microgreens are tender shoots of vegetables, herbs, and pulses harvested shortly after sprouting. Unlike sprouts, which are consumed with seeds and roots, microgreens are cut above the soil line, making them cleaner and safer to eat.
Popular varieties in India include:
Broccoli microgreens – rich in sulforaphane, linked to cancer-preventive properties.
Radish microgreens – peppery flavor, high in Vitamin C.
Sunflower shoots – nutty taste, packed with protein.
Pea shoots – sweet flavor, excellent source of folate and fiber.
Fenugreek (Methi) – traditional Indian taste with modern health appeal.
Across India, microgreens are being grown through hydroponics, organic farming, and urban gardening, making them ideal for apartments, rooftops, and small farms.