Many physiological responses to plant life cycle, photosynthesis, and growth are controlled by light irradiation, which is a critical factor in the production of metabolites in plants. Light properties affect the biosynthesis and accumulation of plant phytochemicals in controlled growth environments, such as greenhouses. LED is one of the sources of artificial light that can be regulated from its wavelength and composition of the light spectrum. By controlling the light and managing it, a quantitative and qualitative increase in the product. Could be guaranteed. Emerging LED technology has increased production and productivity in the fields of fruit, vegetables and medicinal plants and has also optimized light-dependent processes in plant production. On the other hand, single-tone LED lights can increase the content of secondary metabolites in plants. Microgreens are a new class of edible vegetables produced from different vegetable and plants seeds and harvested at a short growth period (1 to 3 weeks) at a height of 5-10 cm. The beautiful color, freshness, delicate texture and high nutritional value of microgreens have attracted the attention of many consumers and due to their abundance of bioactive compounds including antioxidants, vitamins and minerals compared to their mature counterparts, classified as functional food group. In this study, basil and parsley microgreens were treated with LED, 100% blue, 100% red, 30% blue- 70% red, and 100% white at the intensity of 300 mmol /m 2 s photon. Also microgreens grown under natural light and mature vegetation, under greenhouse conditions were used to compare the results. Results showed that basil microgreens under blue and blue-red LED light had significantly higher phenolic content than other treatments due to increased photosynthetic activity and production of secondary metabolites affected by these lights. In the case of parsley, no significant differences were observed between the treatments. The highest antioxidant activity of both plants was observed in the microgreens treated with blue light and the microgreens under natural light showed the lowest antioxidant activity in both plants. The results showed that the amount of minerals, except for calcium in basil and potassium in parsley microgreen, were higher than that of mature vegetables. In terms of color, a * index in basil microgreens under red light was higher than other treatments. That can be desirable feature in the market. The highest b * index was observed in the microgreens under blue-red light and the highest L * index in the microgreens under blue light. According to the results of sensory evaluation of basil microgreens, the samples treated with blue-red light were more acceptable in appearance. During storage of basil microgreens under blue LED, fluorescent and dark, at 4 ° C for 9 days, the weight loss increased significantly over time, which was due to greater openings in the light and consequently increased leaf trairation, which was greater in the fluorescent light than LED and dark treatments. The amount of phenolic compounds in the three treatments decreased over time. The effect of time was significantly greater in reducing the amount of phenolic compounds under LED light. This indicated the detrimental effect of LED light during storage. Based on the results of the sensory evaluation microgreens maintained under LED light had an undesirable appearance, possibly due to the high energy and heat produced by this light during the storage period. Keywords: LED light, microgreen, nutrition values, sensory properties, basil, parsley