Nature's bounty when it comes to leafy vegetable seems endless. There are many varieties of lettuce to choose from. All will add color, flavor and texture to salads.

The list of vegetables in this category is long and diverse. Leaf vegetables include spinach, lettuces - from lettuces that form compact heads to looseleaf types such as red leaf - and the many Chinese varieties found increasingly in supermarkets. Their tastes range from the peppery bite of arugula (rocket) to the sweetness of young spinach.

Leaf vegetables are best consumed as soon as possible after harvesting. Select unblemished specimens with good color and store, unwashed, in a plastic bag in the vegetable crisper of the refrigerator for up to four days.

Cabbage should be heavy for their size. Wash each leaf well before using and remove hard centre veins. Brussels sprouts are closely related to the cabbage. Choose small, firm, brightly colored sprouts. Trim ends, remove outer leaves and rinse well before cooking. When choosing spinach look for crisp, tender, unblemished leaves.

Different Cooking Methods for Vegetables

How to Saute English Spinach Leaves