There's one germ you should try to catch. Until recently, it was difficult to find whole-grain products — like breads, crackers and bars — in supermarkets, and many families tucked away a bottle of wheat germ in their pantries to sprinkle over the void. Though, fortunately, whole grains are now a store staple, wheat germ is a simple, yet underused, addition to meals that can add texture, flavor and, most importantly, dietary fiber and nutrients.

Wheat germ is the heart of the wheat berry, which is unprocessed wheat. Wheat bran is an outer covering that has fiber, but little additional nutritional value. On the other hand, the germ — which has a nutty flavor and is often sold toasted — is a concentrate of protein, vitamins and minerals.

At usually 50 to 60 calories per two tablespoon serving, it contains about 4 grams of protein, 9 grams of carbohydrate, 2 grams of fiber and 2 grams of fat, as well as a potent mixture of iron, zinc and B vitamins.

This is why wheat germ continues to be one of my favorite secret culinary weapons. Aficionados have often sprinkled wheat germ into oatmeal and other cereals, smoothies and soups. Snacks, though, are often left shivering out of the mix, but can provide an excellent way to include whole grain where it might not otherwise appear, such as:

—Making mini "cheese balls," a la those served at parties, by lightly rolling the edges of single serving chunks or balls of cheese in wheat germ for a tasty, textured outer layer.

—Washing celery and leaving slightly moist. Sprinkle with a light dusting of wheat germ and fill with low-fat or whipped cream cheese (the air in which makes it lower fat and calories than the regular variety), peanut butter or almond butter.

—Roll slightly moist broccoli florets in wheat germ and broil for a few seconds topped with a slight amount of freshly grated Parmesan cheese.

—Spread apple slices with a thin layer of honey, a light dusting of wheat germ and top with thin banana slices.

—Lightly spray baked snack chips with nonstick cooking spray and dip both sides in wheat germ.

— Drizzle melted vegan "butter" over hot air-popped corn and toss with wheat germ and seasonings, such as cayenne pepper or curry powder.

Following are a few more ideas:

EGGPLANT SNACK STRIPS

1 medium eggplant

1/2 cup toasted wheat germ

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning mix

3/4 teaspoon garlic salt

1/2 cup egg substitute

1 cup sugar-free meatless marinara pasta sauce, fully heated

Yields 8 servings.

Cut eggplant lengthwise into 1/2-inch-thick slices, then cut each slice into narrower slices.

In a shallow dish, combine wheat germ, Parmesan cheese, Italian seasoning mix and garlic salt.

Dip eggplant sticks into egg substitute, then coat with wheat germ mix. Arrange in single layer on a baking sheet coated with nonstick cooking spray. Lightly spray eggplant with nonstick cooking spray. Broil four inches from heat for 3 minutes (making sure eggplant sticks do not burn). Carefully remove from oven, turn sticks with a utensil and lightly spray this side of sticks with nonstick cooking spray. Broil 2 minutes longer, or until golden brown (making sure eggplant sticks do not burn). Serve immediately with the fully heated pasta sauce for dipping.

—AllRecipes.com

NUTTY MAPLE SNACK BALLS

1/2 cup flour

1/2 cup maple syrup or honey

1/2 cup peanut butter

1/2 cup sunflower seeds

1/2 cup wheat germ, plus extra for rolling

1/2 cup cocoa powder

Yields about 20 servings.

Mix together all the ingredients. Roll into small balls (they are rich) and then roll the balls in the extra wheat germ.

-Yummly.com

Photo courtesy of Kretschmer Wheat Germ

AFTER-WORK GOURMET COOKBOOK SHELF

Make every meal romantic and special, notes The Bold and the Beautiful soap star Sean Kanan, who wrote "The Modern Gentleman: Cooking and Entertaining with Sean Kanan." For instance, his idea of oatmeal for breakfast is an oatmeal sundae for two. To simulate: Stir cinnamon and brown sugar into cooked steel-cut oats. Top with whipped cream and then dried cherries and sliced almonds. Serve immediately before the whipped cream melts.

Wheat germ, with its nutty flavor, is a healthful and tasty addition to many foods.

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.