Microgreens are the young, edible seedlings of green vegetables and herbs. Some of the more common varieties include beets, basil, broccoli, cabbage, celery, cress, fennel, kale, mustard, parsley, radish and sunflower.
Like sprouts, they can be grown indoors all year round. But unlike sprouts, microgreens also need soil and sunlight to grow. They usually take a little longer before they’re ready to eat too.