The common term for a light produce item usually sold in farms is "microgreens." Microgreens are young, edible greens harvested just after the first true leaves have developed, usually within 7-21 days of germination. They tend to be packed with flavor and nutrients, making them popular among chefs and health-conscious consumers. Various types of vegetables and herbs can be grown as microgreens, including arugula, basil, radish, and sunflower. They are often used as garnishes, in salads, or as toppings for dishes, adding color, texture, and a burst of flavor to various culinary creations.