Commercial vegetables crops, herbs, grains, and oilseeds can be used to grow microgreens with diverse nutrient status. Microgreens contain high levels of phytochemicals with many health benefits. Microgreens have lower levels of anti-nutrients and are regarded as super functional food. Various methods, either alone or in conjunction, can be employed to effectively manipulate the levels of nutrients in microgreens. Amongst the production methods, choice of substrate, seed density, light and temperature conditions, fertilizer used and various pre-harvest factors significantly alter the nutrient content of microgreens. These factors can effectively be used to tailor the nutrient status of microgreens. Microgreens are a type of fresh produce that have a rapid respiration rate. After being harvested, these plants quickly enter the senescence stage and display a short shelf life. Various pre- and postharvest interventions like selecting the appropriate time and method to harvest, using modified environment packaging, controlling storage temperature, and managing light exposure, chemical treatments, etc. can be helpful in maintaining the safety and extending the shelf life of microgreens. Since microgreens are often eaten raw, there is minimal loss or deterioration of heat-sensitive micronutrients or vitamins when ingested in their fresh state. However, the microgreens can also be processed into various value-added products by novel processing techniques. These microgreen based products can be tailored to one’s body needs and lifestyle.