ABSTRACT
The spectrum of life in terms of income, life style and spending is changing rapidly with economic development. Diet related diseases such as obesity, diabetes, cardiovascular disease, hypertension, stroke and cancer are escalating both in developed and developing countries, in part due to imbalanced food consumption patterns. Now-a days, non-availability of fresh and pesticide residue free vegetables for consumption is increasingly becoming major concern for vegetarian population of our country. Dozens of different types of vegetables can be planted to produce microgreens, with a range of tastes-mellow, spicy, tangy, earthy, nutty and crisp. Some of the most common varieties are things people may already grow to use the full plant: basil, parsley, cilantro, radishes, salad burnet, fennel, chervil, mustard, kale, collards, beets, pak choy and cabbage. Microgreens cultivation is not much costly because as they do not require much tool and material to grow. Selection of growing trays for the commercial cultivation should have good drainage capacity.
