Microgreens are vegetable greens (not to be confused with sprouts or shoots) harvested just after the cotyledon leaves have developed with one set of true leaves. They are used as a nutrition supplement, a visual enhancement, and a flavor and texture enhancement. Microgreens are used to add sweetness and spiciness to foods. Microgreens are smaller than “baby greens” because they are harvested very soon after sprouting, rather than after the plant has matured to produce multiple leaves. Among upscale grocers, they are now considered a specialty genre of greens, good for garnishing salads, soups, sandwiches, and plates. They can be used as a main vegetable as well in certain recipes for added flavor and nutrition. Many recipes use them as a garnish while some utilize them as the main ingredient. For example, garlic pea shoots, pea shoots or micro cabbage in cabbage soup, or coleslaw made with radish microgreen instead of cabbage. As microgreens become more popular for their strong flavor and nutrition, chefs and cooks create new ways to use them. Edible young greens are produced from various kinds of vegetables, herbs, or other plants. They range in size from , including the stem and leaves. The stem is cut just above the soil line during harvesting. Microgreens have fully developed cotyledon leaves and usually, one pair of very small, partially developed true leaves. History Microgreens began showing up on chefs' menus as early as the 1980s in San Francisco. In Southern California, microgreens have been grown since the mid90s. Initially, a few varieties were offered; those available were: arugula, basil, beets, kale, cilantro, and a colorful mixture of those called a "Rainbow Mix". Having spread eastward from California, they are now being grown in most areas of the United States, with an increasing number of varieties. Today, the U.S. industry for microgreens consists of a variety of seed companies and growers. Form Microgreens have three basic parts: a central stem, cotyledon leaf or leaves, and typically, the first pair of very young true leaves. They vary in size depending upon the specific variety grown, with the typical size being in total length. When the plant grows beyond this size, it is generally no longer considered a microgreen, instead being called a petite green. The average crop-time for fast-growing microgreens, such as many brassicas, is 10–14 days from seeding to harvest. Slower growing microgreens, such as beets, chard, and