History of Microgreens
Microgreens began showing up on chefs' menus as early as the 1980s in San Francisco. In Southern California, microgreens have been grown since the mid‑90s. Initially, a few varieties were offered; those available were: arugula, basil, beets, kale, cilantro, and a colorful mixture of those called a "Rainbow Mix". Having spread eastward from California, they are now being grown in most areas of the United States, with an increasing number of varieties. Today, the U.S. industry for microgreens consists of a variety of seed companies and growers.
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Hotel / Restaurant
In Hotel / Restaurant's among other dishes, microgreens are used to garnish open-faced avocado & bocconcini bruschetta's, enoki & roasted pepper pizzas, charred broccoli & pine nut soup, and lemon & tender pea risotto.