Microgreens, tender young seedlings of vegetables and herbs, are rich in nutrients and have become a leading food choice in the twenty-first century, cultivated on both small and large scales. These microgreens belong to various plant families, including Amaranthaceae (amaranth, beetroot, quinoa), Amaryllidaceae (leek, garlic, onion), Apiaceae (parsley, carrot, fennel), and Brassicaceae (radish, arugula, broccoli), among others. Each family offers microgreens with unique flavours, colours, and nutritional profiles. For instance, Amaranthaceae microgreens are known for their bright colors and earthy taste, while Brassicaceae microgreens, such as arugula and broccoli, are noted for their peppery flavor and high sulforaphane content, which has anti-cancer properties. The Apiaceae family provides microgreens like dill and carrot, enhancing dishes with their distinct tastes. Microgreens are prized not only for their flavors and visual appeal but also for their high concentrations of vitamins, minerals, and phytochemicals, which offer various health benefits, including antioxidant and anti-inflammatory effects. The diverse properties of microgreens make them a nutritious addition to any diet and a promising component in sustainable agriculture. The bio-stimulating role of plant growth-promoting microorganisms (PGPMs) is crucial in sustainable microgreens production. PGPMs, which include beneficial bacteria and fungi, enhance nutrient uptake, stimulate root development, and improve plant resilience to environmental stresses. By incorporating PGPMs, growers can achieve healthier, more productive crops with reduced environmental impact, contributing to a more sustainable and nutritious food system. This comprehensive exploration of microgreens and PGPMs underscores their potential in the future of agriculture and nutrition.