For a long time, I thought microgreens were pretty fussy. Tiny little tendrils of vegetables, they seemed better suited to salads in Lilliput than the chipped bowls in our kitchen. Chefs in expensive restaurants finished plates of architectural foods with a twist of two or three slender threads of microgreens, which added $10 to the dish. To me, they seemed like a bit of a ruse. It wasn't until I started gardening that I understood the appeal of microgreens.