According to recent research (see below) and reported on Science Daily microgreens are higher in a range of nutrients than their more adult forms.  My favourite microgreens are young leafy salad plants like lettuce, spinach, mizuna, and rocket, but red cabbage, bok choy, kale and mustard are also delicious. Throw in a few garlic chive or onion seeds to add piquancy, as well basil or dill and you will have a truly multicultural mix. Microgreens are sown into soil (I use potting mix) in seed trays or pots. Keep them just moist in a sunny position and two to three weeks later they are ready to harvest.  Just cut them with scissors, add to salad, use as a garnish or sprinkle over a sandwich. Not only do they taste great but research has shown that healthy vitamins and carotenoids are found in larger amounts than their mature counterparts.  For example, red cabbage microgreens are high in vitamin C,  while green daikon radish microgreens were rich in vitamin E. Anyone with a sunny windowsill can grow microgreens, so why not buy some seed (both Diggers and Green Harvest sell seed), alternatively it is a great way to use up your old packets of herb and vegetable seed.

(Zhenlei Xiao, Gene E. Lester, Yaguang Luo, Qin Wang. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens. Journal of Agricultural and Food Chemistry, 2012; 60 (31): 7644 DOI: 10.1021/jf300459b)