Bored With Kale? Try These Nutrient Powerhouse Leafy Greens Instead

In fact, a 2014 study conducted by the USDA tested 25 varieties of microgreens, and found that they contained considerably higher levels of vitamins and carotenoids than mature plant counterparts.

Microgreens vary in taste, which can range from neutral to spicy, slightly sour or even bitter, depending on the variety. The most popular varieties are watercress, radish and wheatgrass, fennel, and celery. 

They can be a wonderful addition to a variety of dishes, including sandwiches, smoothies, wraps, and salads—or on top of pizzas, soups, omelets, curries, and other warm dishes.