The micro-greens are all the rage here in California. I planted a micro-basil in my garden and it is doing very well. The fragrance and flavor is wonderful!! However, I'm alittle nervous about substituting it in a recipe for regular fresh basil. Has anyone done this successfully or read guidelines on how much "micro" to use for regular. It is my understanding that the flavor is much more intense in the smaller versions. I have read articles on the CA chefs that are using the micro-greens but haven't seen any information about cooking with them. Thanks in advance for any help!!