Microgreens are young edible seedlings harvested after the cotyledons have fully developed and the first true leaves begin to emerge, making them more mature than sprouts but younger than baby greens. They are available as single varieties or colorful blends and may include broccoli, radish, arugula, mustard, kale, cabbage, watercress, and other vegetables and herbs. Cruciferous microgreens are particularly rich in glucosinolates, along with carotenoids, vitamin C, vitamin K1, vitamin E, and polyphenols. Their tender leaves and stems have concentrated flavors ranging from mild and fresh to peppery and spicy, making them easy to add generously to salads, sandwiches, wraps, bowls, eggs, and finished meals.