Tiny microgreen veggies pack a mighty tasty punch

Picture a full garden’s worth of flavours: sweet corn, beets, sweet peas, arugula, fresh basil and even crisp green apples. Now picture all of those varieties tiny enough to be pressed together in your fingertips.

This is happening right now on the North Fork, where Koppert Cress USA of Cutchogue is producing microgreens. Each one is packed full of fresh flavour and boasts more nutrition than varieties grown full size.

Nicolas Mazard, director of sales and marketing for Koppert Cress USA, which also operates in more than a dozen European countries, came to Cutchogue from France in October 2006, hoping to grow a demand for the greens here.

To some, microgreens may simply be little green sprigs that beautify a soup or salad, but to the curious chef, they are the key to balancing flavour and texture in even the most delicate dish.

“It’s about depth of flavour,” Mr. Mazard said as he held a two-week-old, four-inch-tall bundle of sweet corn in his hand. “It’s about what’s inside.”

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