Microgreens are tiny, edible greens that have gained a lot of popularity in the past few years. Grown from the seeds of vegetables and herbs, not only do they add intense flavor, vivid colors and a crisp texture to dishes, but they also are extremely nutritious. Although they are only a few inches tall, studies show that they pack forty times the nutritional value of their mature counterparts. Microgreens have gained increasing popularity as food ingredients in recent years because of their high nutritional value and diverse sensorial characteristics. Microgreens share many characteristics with sprouts, and while they have not been associated with any food borne illness outbreaks, they have recently been the subject of seven recalls. Thus, the potential to carry food borne pathogens is there, and steps can and should be taken during production to reduce the likelihood of such incidents. One major limitation to the growth of the microgreen industry is the rapid quality deterioration that occurs soon after harvest, which keeps prices high and restricts commerce to local sales. Once harvested, microgreens easily dehydrate, wilt, decay and rapidly lose certain nutrients. Research has explored preharvest and postharvest interventions, such as calcium treatments, modified atmosphere packaging, temperature control, and light, to maintain quality, augment nutritional value, and extend shelf life. However, more work is needed to optimize both production and storage conditions to improve the safety, quality, and shelf life of microgreens, thereby expanding potential markets.