Microgreens are not sprouts. Microgreens are vegetable greens which are typically harvested just after the cotyledon leaves have fully developed, possibly with one set of true leaves present.

Microgreens are typically used by people focused on nutrition. Microgreens can also be used as a flavor component and asthetic component in fine dining settings. Chefs use microgreens to enhance the attractiveness and taste of their dishes with distinct textures and unique flavors from sweet and fruity to tangy and spicy.

Microgreens have become a specialty genre of greens, harvested after the "sprout" stage but before they've reached what most would call the "baby greens" stage.

Microgreens are great for garnishing salads, soups, sandwiches, pizza, burgers, steaks, tacos, etc. They can also be juiced or used in smoothies to add some additional flavor and nutrition.

Consumed alone, or combined with their "baby green" and full-sized counterparts, microgreens make for a highly-nutritious salad.

Studies have shown that microgreens may help reduce heart disease factors, such as weight, bad LDI, cholesterol and triglycerides.

Vegetable consumption is associated with the lower risk of certain cancers, inflammation, heart disease, diabetes and obesity.