Microgreens -Rise as a Superfood and Growing Public Awareness

Microgreens as we know them today are modern culinary innovations developed in the late 20th century; however, the consumption of young greens dates back centuries. In ancient Ayurvedic texts, the use of tender young greens (komala/taruṇa śāka) was valued for its light, digestible, and health-supportive nature. In Asian, Mediterranean, and Middle Eastern countries, young shoots of herbs and vegetables have long been an integral part of native cuisines. The culinary adoption of microgreens such as arugula, beets, basil, cilantro, and kale began in the early 1980s, when high-end restaurant chefs in San Francisco incorporated them into dishes. The term "microgreens" was later popularized in 1998 to describe these tiny, tender, edible greens. By the 2000s, local retail outlets across the United States began offering microgreens to consumer markets.

Since their initial adoption, microgreens have been extensively investigated using modern science and technology to better understand their cultivation methods, growth characteristics, and diverse varieties1. Beyond basic production, recent scientific focus has shifted toward their functional and therapeutic potential specifically through the extraction of bioactive compounds (such as glucoraphanin, anthocyanins, lutein, and zeaxanthin) and the utilization of vegetable microgreens as rich sources of immunomodulatory functional components for health and wellness applications2.

The USA, Italy, and India were shown to be the most influential nations in terms of research and scientific publications throughout a 20-year period from 2004 to 2023, accounting for 65% of all published articles among the ten most productive nations3. According to a Precite analysis, the Indian market for microgreens is expected to grow from USD 73.0 million to USD 119.3 million in 2024 to USD 157.7 million to USD 289.6 million by 2033, or 7.9% to 13.5% CAGR. With a worth of USD 1.6 billion, the US market is extremely developed. As of now, the global market is worth USD 3.4 billion. In contrast to other nations, India has not been consuming microgreens, despite being one of the most influential nations in realizing the benefits of doing so.

In 2024, Kritika R et al. conducted a study to evaluate the perception and acceptance of microgreens in India. The study revealed that the general public knew very little about microgreens, and those who knew, did not consume microgreens regularly because they were a highly perishable type of greens4.

In India, urban centers such as Delhi, Mumbai, and Bengaluru are witnessing a remarkable growth in the microgreens market, with a Compound Annual Growth Rate (CAGR) nearing 13.5%. This surge is fueled by an increasing awareness among health-conscious consumers, fitness aficionados, and high-end restaurants. The rise of small-scale vertical farming and indoor cultivation is thriving, enabling entrepreneurs to achieve substantial revenues within limited spaces.

Overall, microgreens represent a promising intersection of nutrition, functional foods and bioactive source, urban agriculture, and sustainable food production. Greater public education supported by scientific evidence, consumer-focused product development, improved supply-chain practices, and competitive pricing could accelerate their adoption. As awareness of their nutritional and potential health benefits continues to grow, microgreens have the potential to transition from a high-end culinary ingredient to a more accessible component of everyday diets in India and other emerging markets.