Microgreens are the young seedlings of vegetables and herbs and have emerged as a popular functional food due to their high nutritional density and intense flavors. Among various botanical families used for microgreen production, the Amaryllidaceae family, which includes onion (Allium cepa), leek (Allium ampeloprasum), garlic (Allium sativum), chives (Allium schoenoprasum), and shallots (Allium ascalonicum), stands out for its unique combination of bioactive compounds, health benefits, and culinary versatility. Amaryllidaceae microgreens are rich in sulfur-containing compounds, flavonoids, vitamins, and minerals, which contribute to their characteristic pungent aroma, antimicrobial properties, and antioxidant potential. These compounds not only enhance the flavor profile of dishes but also provide plentiful health benefits, including support for the immune system, protection from cardiovascular diseases, and anti-inflammatory effects. From a sustainability perspective, Amaryllidaceae microgreens require minimal resources for cultivation, making them superlative for urban agriculture, hydroponic systems, and controlled-environment agriculture. Their short growing cycle (7–21 days) allows for rapid and continuous production, contributing to food security and the availability of nutrient-dense greens year-round. With growing consumer demand for nutritious, functional, and flavorful foods, Amaryllidaceae microgreens have the potential to revolutionize the microgreen industry. This chapter explores their nutritional value, bioactive properties, culinary applications, and role in sustainable agriculture, positioning them as a flavorful and nutritious superfood in modern diets.