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EVEC Microgreens
The history of microgreens: from ancient times to today
Egyptian, Chinese and Roman sprouts, monastery herb gardens, the 1980s San Francisco chefs who revived them, and the hydroponic systems growing them now.
Microgreens read as a modern restaurant garnish, but eating plants at the seedling stage is an old practice. This article traces that line: from ancient civilizations and monastery gardens, to the 1980s San Francisco kitchens that brought the crop back, to the hydroponic and vertical systems producing it now.
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, they are often nutrient-dense for their weight. The widely repeated line that microgreens carry “up to 40 times” the nutrients of mature plants is a misreading we no longer use: the underlying study compared specific compounds in specific species, on a dry-weight basis, and found differences ranging from modest to large in both directions. Broccoli microgreens do measure higher in vitamin E and beta-carotene than mature broccoli; that is a real finding about two compounds in one crop, not a general multiplier.
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.
Source
VegBed. (2024, July 9). Microgreens in history: A look at the origins and evolution of these tiny greens. VegBed. https://www.vegbed.com/blogs/news/microgreens-in-history-a-look-at-the-origins-and-evolution-of-these-tiny-greens?srsltid=AfmBOopXtGMLdd09o0uuz9uNnNC5BZlZmPVH0kDgbVtdYGh6odwx9Cwr
Explore the portal
This article is part of the free knowledge portal of EVEC Microgreens. Wherever you are on your microgreens journey, there is a path for you:
- 🌱 Grow microgreens at home — the full beginner path, free
- 📗 Crop guides — how to grow every species
- 💼 Turn microgreens into a business — and if you have no capital, our cooperative gives you free growing space
- 🏫 Teach with microgreens — free classroom materials
- 🔬 The Science Library — research explained in plain language
Co-funded by the European Union.
This portal presents the microgreens methodology; the organisation behind it is EVEC Athens — the European Voluntary and Educational Center (evec.org.gr). Views and opinions expressed are those of the author(s) only and do not necessarily reflect those of the European Union or the European Commission. Neither the European Union nor the granting authority can be held responsible for them.
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