“Eat your greens!” may soon be revised to “Eat your microgreens!” From cool cafés and chef-driven hot spots to all those green markets popping up everywhere, microgreens are the new graze of choice. In theory, they’re lilliputian greens, the first sprouting of a seedling. But in taste, they’re intense and robust, and they’re top-drawer sources for vitamins A and C, and minerals too. Rouse your palate with the following:

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Cress
Flavor profile: Similar to watercress but with a less-peppery bite.
Uses: Substitute for regular watercress on sandwiches or use as a garnish on melons, tomatoes or watercress soups.

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Microarugula
Flavor profile: Milder than its petite and grown-up counterparts; not overpowering.
Uses: Toss on top of a just-out-of-the-oven pizza or on a hot pasta dish for a sophisticated finish.

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Microwasabi
Flavor profile: Think wasabi, without the clear-the-sinuses bite.
Uses: Good as a garnish for Asian dishes, especially ahi tuna salads, and to add a kick to grilled mild fish.

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Microtatsoi
Flavor profile: A mild mustard flavor with some background cabbage notes.
Uses: Toss in a mixed-green salad; also a terrific addition to stir-fries and veggie sautés.

To learn more about these tiny powerhouses, visit www.freshorigins.com or www.bellaverdifarms.com