Micro greens (seedlings of edible vegetables and herbs) have gained popularity as a new culinary trend over the past few years. Although small in size, micro greens can provide surprisingly intense flavors, vivid colors, and crisp textures and can be served as an edible garnish or new salad ingredient. The consumption of micro greens has nowadays increased due to higher concentration of bioactive components such as vitamins, minerals and antioxidants than mature greens, which are important for human health. The present study was conducted to determine the physicochemical status of microgreens sold in Delhi market, India. The most popular micro green was found to be Ocimum basilicum (basil) based on the survey of retail outlets. Twenty five samples of basil microgreens were analyzed and found to be good source of ascorbic acid (71.0 mg/100g), total phenolic content (8.6 mg/gm), titratable acidity (0.024 [H+] mol/L), pH (5.82) and water content (94.3%).