Across the past ten years, people all across the world have been more interested in consuming fresh, healthful, and functional foods like microgreens and sprouted seeds, particularly during and after the COVID-19 epidemic (Ebert, 2022). They satisfy consumer expectations for novelty and palatability in addition to offering beneficial nutritional contents. Additionally, because they require little in the way of production and reach their maximum consumption in a very short amount of time, they are a very appealing commodity for producers (Treadwell et al., 2020). Microgreens, sometimes referred to as "vegetable confetti," are made from a variety of commercial food crops, including grains, herbs, and vegetables, that have completely formed cotyledons with or without partially grown true leaves. Microgreens are tiny, edible greens that are harvested shortly after the seeds germinate. These miniature vegetable greens are produced from various types of vegetables, herbs, and other plant varieties. They are typically harvested when the plants are between 1 to 3 inches tall, which is when they are at their peak in terms of flavor, texture, and nutritional value. The cultivation of microgreens has gained significant popularity in recent years due to their unique flavor profiles, vibrant colors, and impressive nutritional content. They are often referred to as "vegetable confetti" or "nutrient-dense greens" because they pack a powerful punch of vitamins, minerals, and antioxidants into tiny packages. One of the key advantages of microgreens is their rapid growth cycle. Depending on the variety, they can be ready for harvest within 7 to 14 days after sowing the seeds. This makes them an ideal choice for urban gardeners, small-space growers, and those seeking fresh, locally grown greens year-round. Microgreens are typically grown in hydroponic systems, and their cultivation requires careful attention to factors such as seed quality, growing medium, light, temperature, and moisture levels. With the right growing conditions, microgreens can thrive and provide a continuous supply of fresh, nutritious greens for home cooks and professional chefs alike. (Choe et al., 2018). A center stalk, two mature cotyledon leaves, and a second pair of young true leaves make up microgreens, also referred to as "vegetable confetti," which are soft juvenile greens grown from seeds of cereals, vegetables, and herbs with immature shoots. They are typically harvested 7–21 days after germination and are only a few centimeters tall, or 2.5–7.5 cm. These functional micro vegetables are usually 2–8 cm in height and have intense sensory attributes, such as flavor, texture, aroma, appearance, and exotic colors, irrespective of their small expanse. Furthermore, microgreens' adaptability goes beyond their culinary and nutritious qualities to include their contribution to community involvement and urban greening. Microgreens present a practical alternative for localized food production and urban rejuvenation as cities struggle with food deserts and restricted access to fresh produce (Kumar et al., 2018). In addition to providing urban residents with fresh and nutrient-dense fruit, microgreens cultivation through rooftop gardens, vertical farms, and community-supported agricultural initiatives also encourages awareness of the environment and a sense of connection to the food chain.