BeLeaf

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.

This is exactly how we can enhance the way pasta looks, the way it tastes, the way it feels…
Micro-green essentials help substitute the toxins with nutritions required for your basic nourishment!

Do try them when you plan to make pasta next Friday for your evening snack 🥳