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	Artichoke Artichokes should be heavy for their size, compact, and firm with soft green color. They are low in sodium, high in fiber, and packed with the antioxidant vitamin C. California claims to be the "Artichoke Capital of the World." California even has an Artichoke Queen — the most famous queen was Marilyn Monroe in 1947. She inspired more people to eat artichokes in that year reign than any year before or after. Artichokes remain fairly constant in appearance for weeks, but flavor is adversely affected from the moment they are cut from the stalk. For maximum taste and tenderness, cook as soon as possible. Refrigerate them unwashed, in a plastic bag, for up to 1 week.
	Bok Choy Good quality bok choy should exhibit clean, crisp stalks and fresh-looking leaves. Refrigerate. Bok choy is normally cooked.
	Chard Greens may be served alone as a side dish or used as an ingredient in soups and meat-based dishes. Because greens tend to be more bitter in flavor, it is best to combine them with other mild-flavored lettuces for fresh salad applications. Dandelions have been enjoyed for their flavor as well as their medicinal properties. The name comes to us not from the charming golden mane suggested by its flowers, but from the spiked leaves, which reminded the French of lion's teeth - dents de lion.
	Cilantro Avoid herbs with brown, black, or bruised leaves. Avoid herbs with limp leaves or that are flowering. Refrigerate. Leaf shape and color is similar to parsley. Dinstinctive, pungent flavor.
	Endive Look for uniformly shaped, firm heads with compact leaves. Good Source of the antioxidant Vitamin C. Reduces the risk of coronary heart disease with high-fiber fruits & vegetables. Refrigerate. Endive should be stored at 35 degrees F, and will keep for up to 3 weeks.
	Escarole Look for escarole that is fresh and crisp with well-colored leaves. Avoid wilted, flabby, dry, or yellow product, or bunches with dark butts or cracked ribs. Refrigerate. Escarole should be stored at 35 degrees F, and will keep for up to 3 weeks.
	Garlic Good quality garlic should consist of firm, plump bulbs with tightly closed cloves. Outside sheath or skin should be tight and unbroken. Reduces the risk of coronary heart disease with high-fiber fruits & vegetables. Chicago got it's name from the American Indian word for the wild garlic that grew around Lake Michigan - "chicagaoua". Do not refrigerate. Store in a cool, dry place with air circulation.
	Kale Good quality kale should exhibit crisp, fresh leaves that are well-colored. One cup of kale provides more than the daily requirement of vitamins A and C. It is also a good source of calcium and fiber. Refrigerate
	Leeks Good quality leeks should have clean, blemish-free white bases with fresh green tops. Garlic, leeks, chives, scallions, shallots, bulb onions, and asparagus are vegetables which are botanically lilies of the field. Leeks are the national emblem of Wales. Refrigerate.
	Napa Good quality napa should exhibit well-shaped heads with fresh-looking heads. Refrigerate. Napa may be used cooked or uncooked.
	Parsley Avoid herbs with brown, black, or bruised leaves. Avoid herbs with limp leaves or that are flowering. Refrigerate. Curly parsley has a sweet flavor and a crunchy texture and is most often used as a garnish. Flat leaf parsley is preferred for cooking.
	Peas, Snap/Snow All types should have good green color with a soft, velvety touch and firm pods. Refrigerate. Snow peas may be eaten whole, fresh or cooked. Snap peas and pods are also entirely edible, fresh or cooked, but should be de-stringed. Green/English pea pods are not edible, and the fresh peas must be cooked.
	Radicchio Choose radicchio with well-shaped heads and compact leaves. Leaves should be dark maroon-red with white veins. Refrigerate. Leaves turn from bright green to deep maroon-red as the radicchio plant matures and growing temperatures become colder. Radicchio (a red variety of chicory) was first grown commercially in this country in 1981 in California.
	Radish Good quality radishes should be bright in color with firm, well-formed roots and crisp, white flesh. Attached tops should be green and fresh. Earlier radishes were much bigger than today's petite varieties. Greeks and Romans described typical radish weights of 40 to 100 pounds. In Oaxaca, Mexico, Christmas Eve is also the Night of the Radishes, when large radishes are cut into animal shapes. Refrigerate in crisper.
	Rapini Also called broccoli raab, Choi sum, and Chinese flowering cabbage, good-quality rapini will have bright-green leaves that are crisp, upright and not wilted. It is high in vitamins A and C, and also a good source of potassium and folate. Wrap and refrigerate. Rinse and shake off excess water.
	Spinach Avoid wilted spinach or spinach with long stems. Good quality spinach should have clean, fresh, and fairly crisp leaves, with good green coloring. Spinach is a great source of iron and folate. Spinach was the first frozen vegetable to be sold. Refrigerate in crisper.

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