02/06/2023
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".
Craig Hartman invented and coined the term “Microgreens” in 1992 when his friend Michael Clark grew and delivered what he believed were baby greens.
