Microgreens have been around for centuries but only gained popularity in recent times. Microgreens are young vegetable greens that are usually between 1-3 inches tall and are harvested just after they sprout. They are a type of sprout and are grown in soil, unlike other sprouts that are grown without soil. The history of microgreens dates back to ancient times when they were first grown in ancient Egypt and China.
In ancient times, people used to grow microgreens for their nutritional and medicinal properties. Ancient Egyptians used to grow wheatgrass, which is considered a type of microgreen, for its nutritional properties. Similarly, ancient Chinese used to grow mung bean and radish sprouts for their medicinal properties. These early civilizations knew about the nutritional benefits of microgreens and used them in their daily diet.
In the 20th century, microgreens became popular in Europe and the United States as chefs started using them as garnishes on their dishes. The use of microgreens spread rapidly among chefs, and they started using them in salads, soups, sandwiches, and other dishes.
The popularity of microgreens continued to grow, and by the 1990s, commercial production of microgreens started in the United States. The first microgreen varieties that were produced commercially were pea shoots, sunflower, and wheatgrass. The demand for microgreens continued to grow, and new varieties, such as arugula, kale, and radish, were introduced.
Today, microgreens are grown and consumed all over the world. They are known for their nutritional value and are used in a variety of dishes. Microgreens are also grown in homes, gardens, and on small farms. They are easy to grow, require little space, and can be grown indoors or outdoors.
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