Learn to store and prepare spring greens like fennel.

Do you find yourself scratching your head while walking through the farmers market in early spring?  Vendor tables displaying items such as Kale, Mustard Greens or even Spinach make you wonder how to cook these bright greens?  I used to be in this exact place, but with a little background you can become familiar with the wide array of spring greens offered at local markets.

Not to worry, we are here to help.  I’ve put together a list of some of the most common greens (with the help of Food Network) you will find during a current stroll through your local market.  Don’t be afraid to ask your farmer for recipe ideas with these delicious greens- they are sure to help.

Spinach The most common green most are familiar with.  This green has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed or quickly boiled.

Kale – This leafy green vegetable belongs to the Brassica family. It’s in season from the middle of winter to the start of spring, when it tends to be slightly sweeter in flavor. It’s incredibly healthy and has even recently been touted as containing many cancer fighting phytonutrients.

Fennel – One of my favorites to cook with! Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. Fennel belongs to the Umbellifereae family and is therefore closely related to parsley, carrots, dill and coriander.

Arugula – This is an aromatic salad green also known as the rocket. Its distinctive peppery flavor makes it an excellent base for a substantial salad, and it’s in season from spring to early summer – although it’s usually available until fall.

Mustard Greens – These robust greens are the leaves of the mustard plant, and are pungent and slightly spicy. They’re at their very best by the end of April.

Watercress – This delicate leafy green is remarkably tangy and full of nutrients. Enjoy it from early spring until the beginning of June.

Choosing
Spring greens should be deeply colored and have moist, hardy stems. In the grocery store or market, they should be displayed in a cool environment because warm temperatures cause them to wilt and lose flavor. Look for greens with fresh looking, unwilted leaves. Make sure the leaves are free from spots, holes and signs of browning or mildew. In general, greens with smaller sized leaves will be tenderer and less bitter.

Storage and Handling
Spring greens are at their most delicious when picked and enjoyed right away. But if you do choose to store them, wrap your fresh spring greens in a damp paper towel, place them in a plastic bag and keep them in the crisper. Hardier greens, such as kale, can be kept for several days. More delicate greens should be enjoyed within a day or two. The longer greens are stored, the more bitter they become.

(Information pulled from Food Network, go online to find unique recipes for spring greens.)