Sprouts are the germinated seed itself, with its tiny root and pale shoot, and they are eaten whole. Moong, chana, methi and alfalfa are common choices. They need no soil or light, only water and warmth, and are ready in two to five days. Microgreens are the first leaves of a young plant, such as radish, mustard, coriander or fenugreek. They need light and a growing medium, and are harvested in one to three weeks. Sprouts taste mild and nutty, while microgreens often have a stronger, fresher flavour and bright colour.