If you've never had microgreens, you may be wondering how they taste. Like the full-size plants you're used to, the flavors vary by variety, from the spiciness of radish and arugula microgreens to the nuttiness of clover or sunflower micros. There are many varieties to try, including micro versions of broccoli, curly cress, flax, mustard, watercress, wasabi, and even cilantro and mint.  

Here are five easy ways to enjoy them:

• Dress microgreens with a simple vinaigrette made from extra virgin olive oil, apple cider vinegar, fresh-squeezed lemon juice, minced garlic, and cracked black pepper. Serve as a side dish or a bed for a serving of salmon, beans, or another lean protein.
• Toss microgreens with pesto (anything from the traditional basil type to roasted red pepper or sundried tomato varieties works) and use as a topping for an open-faced sandwich.
• Add microgreens to an organic omelet or tofu scramble with other veggies such as mushrooms, tomatoes, onions, and bell pepper.
• Use raw microgreens as a garnish on a hearty bean or lentil soup, pizza, or in place of lettuce in tacos.

For a simple chilled entrée, combine microgreens with vinaigrette, a small scoop of cooled whole grains (I like quinoa or wild rice), and a lean protein (try drained, water-packed tuna, diced organic chicken breast, or cubed tofu).