2. Microgreens date back to the 1980s

Microgreens may have just found their way onto restaurant menus, but they date back to the 1980s in San Francisco, like so many health food trends. In the 1990s, microgreens popularity expanded to Southern California, but with a limited selection. Basil, beets, kale, and arugula were the most common varieties. Naturally, the most popular way to consume microgreens was in salads.


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