Microgreens: Understanding the Terminology in Controlled Environment Agriculture (CEA)
Microgreens are becoming increasingly popular, not only because of their vibrant flavors and nutritional value but also because they offer a sustainable way to produce food in small spaces.
Within the world of Controlled Environment Agriculture (CEA), understanding the specific terminology associated with microgreens is key to appreciating the diversity of these crops and their applications.
This article will explore the different terms linked to microgreens, emphasizing their importance in CEA and beyond.
What are Microgreens?
Microgreens are young plants, harvested at an early stage of growth, typically after the first true leaves appear but before the plant matures. They are different from sprouts, which are seeds that germinate without soil, and from mature leafy greens, which grow to full size before harvesting. The most common microgreens include varieties like arugula, basil, radish, kale, and mustard greens, though there are many others.
In CEA, microgreens are cultivated under optimized conditions of light, temperature, and humidity. This controlled environment allows for a consistent and high-quality yield, regardless of external factors like climate or season. The precision of CEA ensures that each microgreen crop is grown to exact specifications, whether for flavor, size, or nutritional content.
Baby Leaf vs. Microgreens
Though the terms “microgreens” and “baby leaf” are sometimes used interchangeably, they actually refer to different growth stages of the plant. Baby leaf refers to the stage after microgreens but before the plant reaches full maturity. While microgreens are harvested just after the cotyledon (or seed) leaves have developed, baby leaf crops are allowed to grow a little longer, until they have produced a few sets of true leaves.
In terms of size, baby leaf greens are larger than microgreens but smaller than mature plants. Their texture is tender, but they also possess a more developed flavor compared to microgreens. In CEA, baby leaf greens like spinach, chard, and lettuces are often grown because they offer versatility in culinary uses, from salads to sandwich toppings.
Baby leaf crops also have an important place in commercial production, where CEA methods help control their growing conditions for optimized harvest. Given that they require slightly more space and time than microgreens, they are often seen as a middle ground between microgreens and fully mature plants.

Teen Leaf
Teen leaf is another term used to describe leafy greens harvested after the baby leaf stage but before they fully mature. This intermediate stage provides a more substantial leaf compared to baby leaf, offering a more complex flavor and slightly firmer texture. In a culinary context, teen leaf crops are ideal for adding structure to salads or for sautéing.
CEA plays a crucial role in the cultivation of teen leaf greens. By closely managing factors such as nutrient delivery, light cycles, and airflow, growers can produce teen leaf crops that are highly consistent in flavor and texture. These crops are also popular in urban farming setups, where space efficiency and rapid turnover are critical for profitability.
Much like baby leaf greens, teen leaf varieties include lettuce, kale, spinach, and arugula, though their use varies depending on their culinary purpose. While microgreens provide a burst of flavor, teen leaf greens offer substance and are often featured in more hearty dishes.
Leafy Greens in the Microgreen Family
Leafy greens encompass a wide range of plants, including spinach, kale, arugula, and chard. Though these terms often refer to the mature form of the plants, in the context of microgreens, they describe young plants harvested during their earliest stages. Leafy greens are packed with nutrients like vitamins A, C, and K, and when harvested as microgreens, they offer a concentrated dose of these nutrients.
In the CEA world, leafy greens are among the most popular crops to grow, as they are fast-growing and versatile. Whether used as microgreens or allowed to mature into baby or teen leaf stages, leafy greens thrive in the controlled environments of hydroponic, aeroponic, or aquaponic systems. The precision of these systems ensures that each plant receives the exact nutrients it needs, leading to high yields and superior product quality.
Leafy greens, especially when grown as microgreens, are a favorite in gourmet kitchens for their intense flavors. Arugula microgreens, for instance, deliver a peppery punch, while kale microgreens offer a mild bitterness, both of which can elevate dishes without overpowering them.

Sprouts vs. Microgreens
Though not technically microgreens, sprouts are often mentioned in the same context, leading to some confusion. Sprouts are germinated seeds that are harvested before they develop leaves, whereas microgreens are harvested after the first true leaves appear. This key distinction also means that the nutritional profile, flavor, and use of sprouts differ from that of microgreens.
Sprouts are often grown in water or damp cloth, without the use of soil or a growing medium. On the other hand, microgreens require soil or an artificial growing medium and need sunlight (or artificial light) to grow, giving them a richer flavor and more robust nutritional profile. In CEA systems, microgreens are typically preferred over sprouts because they can be grown in a variety of media, including hydroponics and aeroponics, which offer greater control over the growing environment.
The Evolution of CEA Crops
As technology advances, the range of crops grown in CEA systems has expanded beyond traditional leafy greens. Lettuce, spinach, kale, and arugula are popular due to their quick growth and adaptability to indoor environments. Herbs such as basil, cilantro, parsley, and mint are also widely grown in CEA systems, prized for their fresh flavors and year-round availability.
In recent years, CEA cultivation has expanded to include crops like tomatoes, strawberries, cucumbers, and peppers. Additionally, mushrooms such as button, shiitake, and oyster thrive in the controlled environments of CEA, where temperature and humidity are closely monitored. The ability to precisely control growing conditions in CEA ensures that these crops consistently meet quality standards.
In addition, with the legalization of cannabis in many regions, it has become another significant crop for CEA. Cannabis requires a carefully managed environment to thrive, making CEA an ideal method for its cultivation.
How Viemose DGS can help you with Growing Microgreens
From initial planning to full-scale implementation, we can provide comprehensive support for both small-scale growers and large commercial operations. Our advanced systems include automated irrigation, energy-efficient lighting, and precise ventilation controls that create ideal growing conditions for microgreens.
With our expertise, you can maximize yield while minimizing the use of pesticides and herbicides, resulting in a more efficient and sustainable growing process.