Microgreens, known for their vibrant colors, delicate textures, and unique flavors, have gained popularity for both their culinary appeal and their nutritional value. As a new generation of functional foods, they contain higher concentrations of vitamins, minerals, and bioactive compounds compared to mature vegetables, making them an intriguing subject of research in agriculture and nutrition. This research presents a bibliometric analysis of the scientific bibliography on microgreens, aiming to provide a comprehensive overview of research trends, collaborative networks, and key thematic areas. Data from three bibliographic databases (Scopus, PubMed, and Web of Science) were extracted, combined, and cleaned. A final sample of 462 articles and reviews, from 1982 to 2023, was obtained and analyzed using the Bibliometrix R-package. Over the last decade, there has been an increase in research activity (annual scientific growth 12.48%). The countries with the greatest number of contributions are the USA, Italy, and India, while two Italian universities lead the way in research (University Naples Federicco II and University Bari Aldo Moro). The most relevant sources are Horticulturae (n=28), Foods (n=23), and Agronomy (n=20). Among the authors, Luo Y. stands out as the most important (20 papers, TC-index=1087, H-index=15), Xiao Z. (2012) is the most globally cited author (288 citations, Journal of Agricultural Chemistry), and Pinto E. (2015) is the most domestically cited author (75 citations, Journal of Food Composition and Analysis). The analysis indicates that the research community is interconnected, with strong collaborative patterns. Key focus areas that emerged were the nutritional value of microgreens, innovative cultivation methods, and potential health benefits, revealing interdisciplinarity. Of particular interest is the application of advanced cultivation methods (hydroponics and aeroponics), which provide solutions for sustainable agriculture and food security. Challenges and future research directions are also highlighted, including the need to standardize cultivation methods and further explore the bioavailability and health effects of microgreens’ bioactive compounds.