Microgreens may be tiny, but they have earned a big place on plates for people who want fresh flavor without a complicated recipe.

They are young edible plants harvested after sprouting and before they become full-size vegetables or herbs.

Sunflower, radish, broccoli, pea and other microgreens can bring different textures and flavors, ranging from mild and nutty to crisp and peppery.

Here in Sarasota, Jessica’s Organic Farm currently lists sunflower microgreens among the fresh items available at its local market.

That makes them an easy example of how a trendy food can still feel very local.

Nutrition research has found that many microgreens contain concentrated levels of vitamins, carotenoids and other plant compounds, although the exact amount varies widely by crop and growing conditions.

The important point is not that microgreens are a miracle food, but that they can add variety and nutrients to an everyday diet.

They are especially easy to use because most do not need cooking.

A small handful can go on eggs, sandwiches, tacos, grain bowls, salads, soups or even a slice of avocado toast.

Some varieties also work well blended into smoothies or tucked into wraps just before serving.

Freshness matters, so buyers should look for greens that appear crisp, clean and brightly colored, then refrigerate them and use them promptly.

People growing microgreens at home should also pay attention to clean seeds, clean equipment and safe handling because the warm, moist conditions used for sprouting can also support unwanted microbes.

For Sarasota gardeners, another attraction is space.

Microgreens can be grown in shallow trays and harvested quickly, making them approachable for patios, lanais and small kitchens where a full vegetable garden may not be practical.

They will not replace a balanced mix of vegetables, fruits, grains and proteins, but they can make healthy meals more interesting.

For something so small, microgreens offer a surprisingly easy way to bring fresh Sarasota flavor to the table.