While they’re somewhat new to the dining experience, microgreens, small versions of their larger leafy green vegetable counterparts are making big news. Why all the fuss? Because these miniature veggie versions are hugely sustainable and can be grown quickly indoors without much water or fuss.

According to Colorado State University (CSU), these small versions are in between sprouts and baby greens. Studies have been done that reveal these tender and young growths which can be made from most vegetables, herbs, flowers, and grains, are able to rapidly mature in just weeks. Indoor farming methods allow for their growth virtually anywhere.

That makes them a brilliant move for sustainable practices. They can be grown any time of year without a true garden setting. That means even in the heart of a big city, microgreens can be grown and harvested for consumption.

A study was conducted by CSU aimed to discover whether or not microgreens were an ideal option. In the study, consumers were targeted to find out whether or not they found microgreens appealing. As the need for more sustainable means of food harvesting continues to come into play around the world, this was an important study because not every place has the kind of access to large plots of outdoor soil. Conserving natural resources while providing enough food for the population is a growing concern.

The study’s results were published in the Journal of Food Science. In the study, 99 people were surveyed on their reactions to different types of microgreens including broccoli, arugula, red cabbage, tendril pea, bull’s blood beet, and red garnet amaranth. These microgreens were all grown in CSU’s Horticulture Center and none of the participants knew in advance what they would be tasting.

The most common nickname awarded to these microgreens was ‘vegetable confetti.’ They found these small plants colorful and full of flavor. This is why many of these things have been used to finish off dishes as a garnish in fine restaurants around the world.

Those that were red in color, which were the cabbage, amaranth, and beets were well-liked for their looks. However, the broccoli, tendril pea, and red cabbage were those that performed the best in the study for their appearance and flavor. Of all the microgreens, arugula wasn’t as well liked because it tends to come across as a bit bitter and spicy, though it wasn’t completely hated. Many people enjoyed eating it.

When it came to the microgreens that looked the best, they had lower scores for bitterness, sourness, and heat. It should also be noted that the fear of trying new foods (known as food neophobia) can be accounted for when it comes to getting people to try microgreens. Still, the CSU study showed that most microgreens were enjoyed enough by the participants that said they would buy and eat them. Because microgreens pose a great solution to nutrition in a more feasible way, it is hoped that they go beyond just being a garnish and take over more fully.

There’s another reason too, as microgreens are grown in a place of less moisture unlike sprouts. Sprouts can pose food safety concerns for this reason, and microgreens do not have their roots intake when harvested which eliminates this worry. Microgreens are also higher in phytochemical and nutrient concentration than their mature counterparts.

As the population of the world is anticipated to be over 10 billion by 2050, the hunt for food that can fulfill nutrition gaps and maintain food supply is already on. Though with microgreens, the world may have just found its solution.