Microgreens- how did it start?

As we are discovering more and more about these tiny greens, we would like to share with you the story of where microgreens came from. In our green journey we will take one step back in time, but just for a moment, to better understand the phenomenon of these super foods! 

Ancient origins 

The term “microgreens” is modern, but it doesn’t mean that it started in the last few decades. The practice of consuming young, tender plants and sprouts started thousands of years ago. Ancient civilizations in China, Egypt, and Rome were aware of the health benefits of consuming fresh, unripe greens. They cultivated and consumed young edible plants to supplement their diets as the weather cooled.

Contemporary microgreens – it all start with curiosity

It is the 1980s, Kalifornia, USA. We are in one of the high-end restaurants in San Francisco. Kitchen chefs like Alice Waters or Wolfgang Pug are experimenting with food decorations and they are discovering that they can grow microgreens and use them in a sophisticated way.The initial goal was aesthetic value and flavor enhancement. Kitchen chefs also valued them for their nutritional content, innovative properties and intensive taste. In the beginning they offered only a few varieties like: rocket, basil, beetroot, kale and coriander then it expanded. 

Let’s travel in time to the mid 90s. Microgreens, once firmly established in exclusive Southern California kitchens, began to gain significant popularity in the eastern United States as well. Microgreens have elevated dishes to a new level of both taste and aesthetics. As everyone knows, we also eat with our eyes. Moreover dishes prepared with microgreens have become a feast for the eyes, which also contributed to their success.

2000 – green mass revolution

We are in the beginning of a new century. It is a moment in history of microgreens, when they are no longer available only in restaurants. In the eastern United States microgreens began to be sold in local retail stores. What’s more, until 2010 these edible plants were widely available in grocery stores. To succeed with any product, it’s important to be aware of consumer needs. Undoubtedly, the fact that microgreens became widely available at a time when interest in healthy eating and the local food movement was growing contributed to their popularity.

Fenomen of microgreens

The microgreens market continues to grow significantly. To better understand this phenomenon, we’ll present several factors that influence it.

• Thanks to numerous studies, we know that microgreens often have higher concentrations of vitamins, minerals, and antioxidants compared to their mature counterparts.
• What makes microgreens appreciated by professional chefs and home cooks is primarily the intensity of their flavors, the variety of colors and textures.
• You can use microgreens in sandwiches, soups, smoothies, and of course salads. Moreover you can grow them at your home! They will make your place more colorful and your belly more happy and healthy!

We can see that on the whole world people are focusing more and more on health, sustainability, and plant-based diets. Microgreens are destined to remain a significant and evolving part of our culinary landscape. 

Are you encouraged to start your journey with microgreens? Or maybe you are not sure which one to choose in the beginning. If not, in the next article we will share with you information about the variety of these tiny greens. Stay tuned 🙂 

Karolina