The History of Microgreens: From Ancient Times to Today

Hello friends!

We’re back with our green adventure, and today we were wondering: where do these tiny, vibrant sprouts actually come from? While digging for answers, we found a super interesting article on the Vegbed blog that really surprised us.

It turns out that although they may seem like a modern invention, microgreens actually have an ancient past. Civilizations such as the Egyptians, Chinese, and Romans already consumed sprouts, valuing them for their nutritional and medicinal properties. In Persia, for example, it was believed that eating these plants provided vitality and strength. Later, during the Middle Ages and the Renaissance, monastery gardens also cultivated young herbs for both culinary and healing purposes.

The return of microgreens came much later, almost in modern times, specifically in the 1980s, when chefs in San Francisco began using them as a star element in their culinary creations. Their texture, vibrant colors, and concentrated flavors made them particularly attractive in the kitchen. In the 1990s, the trend spread across Southern California with varieties like basil, arugula, beet, and kale, as well as striking mixes such as the famous “Rainbow Mix.”

Fast forward to today, and microgreens are present in restaurants worldwide, in markets, urban gardens, and even home kitchens. Beyond being versatile and decorative, several studies show, as we’ve mentioned in previous articles, that their nutritional content can be up to 40 times higher than that of their mature versions. For example, broccoli in its micro form contains much more vitamin E and beta carotene than the mature plant.

Part of their success lies in how easy they are to grow: they require little space, can be harvested in one to two weeks, and thrive under both natural and artificial light. On top of that, hydroponic techniques and vertical farming have enabled more sustainable production, optimizing water, space, and resources.

Today, microgreens don’t just decorate plates, they bring flavor, texture, nutrition, and sustainability. They embody a balance between tradition and modernity, appreciated by both chefs and consumers who seek healthier, more conscious alternatives.

Carlota

Source

VegBed. (2024, July 9). Microgreens in history: A look at the origins and evolution of these tiny greens.
VegBed. Link:   https://www.vegbed.com/blogs/news/microgreens-in-history-a-look-at-the-origins-and-evolution-of-these-tiny-greens?srsltid=AfmBOopXtGMLdd09o0uuz9uNnNC5BZlZmPVH0kDgbVtdYGh6odwx9Cwr