History
Microgreens began showing up on chefs' menus as early as the 1980s, in San Francisco, California.[1] In Southern California, microgreens have been grown since about the mid‑1990s. There were initially very few varieties offered. Those available were such as arugula, basil, beets, kale, cilantro and a mixture called Rainbow Mix. Having spread eastward from California, they are now being grown in most areas of the country with an increasing number of varieties being produced.[3] Today, the U.S. microgreens industry consists of a variety of seed companies and growers.