But Schnelker pointed out a couple of downsides to microgreens. You typically eat them in small quantities, so their extra nutrients might not make a big difference in your health. And they can be expensive—a pound of a microgreen could cost $30.

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‑1990s. Initially, a few varieties were offered; those available were: arugula, basil, beets, kale, cilantro, and a colorful mixture of those called a "Rainbow Mix".