Microgreens can be grown from many different types of seeds.

The most popular varieties are produced using seeds from the following plant families

• Brassicaceae family: Cauliflower, broccoli, cabbage, watercress, radish, and arugula
• Asteraceae family: Lettuce, endive, chicory, and radicchio
• Apiaceae family: Dill, carrot, fennel, and celery
• Amaryllidaceae family: Garlic, onion, leek
• Amaranthaceae family: Amaranth, quinoa swiss chard, beet, and spinach
• Cucurbitaceae family: Melon, cucumber, and squash

Cereals such as rice, oats, wheat, corn, and barley, as well as legumes like chickpeas, beans, and lentils, are also sometimes grown into microgreens

Microgreens vary in taste, which can range from neutral to spicy, slightly sour, or even bitter, depending on the variety. Generally speaking, their flavor is considered strong and concentrated.