With the rapid rise in the global population and intensifying environmental challenges, it has become crucial to re-evaluate and innovate sustainable approaches to food production. Limited land availability and unpredictable climate change call for innovative, space-efficient, and resource-conscious agricultural practices. Microgreens are increasingly recognized as healthy and sustainable dietary choices, with the Brassicaceae family being particularly noted for its extensive health benefits. Brassicaceae microgreens (BMs) have emerged as a promising solution, offering the ability to grow rapidly throughout the year with minimal space and inputs. Their nutritional richness and adaptability make them ideal for urban farming and addressing global nutritional gaps. BMs are particularly valued for their dense concentration of bioactive phytochemicals, including glucosinolates, isothiocyanates, phenolics, and essential vitamins. These compounds are associated with various positive health outcomes, including protection against oxidative stress, reduction of inflammation, regulation of blood sugar levels, and inhibition of cancer cell development. Microgreens are also known for their unique and varied flavor profiles, which can range from spicy and peppery to sweet, bitter, mild, or even slightly sour, depending on the specific genotype and cultivation conditions. This chapter explores the nutritional value, taste perception, and health-promoting potential of BMs. Although microgreens have gained attention only recently, scientific investigation into their properties remains limited. As interest in functional foods grows, microgreens offer an exciting area for future studies aiming to uncover their full therapeutic potential and broaden their applications in health and nutrition.