Microgreens such as basil, fennel and pak choi are easy to grow year-round and pack a flavorful, nutritious punch when added to salads, soups and just about any entree.
"They have great flavor and a great look on the plate," said chef Ouita Michel of Holly Hill Inn in Woodford County, Ky. "If something needs a spark and a splash of vibrancy, I typically go for the microgreens."

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