Season: Spinach is available year round in supermarkets, though best during winter and spring months.

Varieties: There are two main varieties: curly (savoy spinach) and flat-leaf. Flat-leaf spinach can be broad and round, or pointed; the young leaves (baby spinach) are tender and delicate.

Purchase: If buying in bunches, look for bright green, unwilted, crisp leaves with undamaged stems. If buying pre-packaged, look for small, dry leaves that look crisp and bright green.

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Season: Spring onions peak from May to June.

Purchase: Look for bright, fresh greens that extend from the root end. Roots should be crisp and firm.

Avoid: Avoid onions with wilting, discolored, slimy, or decaying tops or roots with soft spots or brown spots.

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Season: Artichokes peak in spring from March to May, though can usually be found year round at your local supermarket.

Purchase: Look for artichokes that are firm with tight green leaves and are heavy for their size. The best test for freshness is to rub their leaves together to check for a squeaky sound.

Avoid: Avoid artichokes with dried, split leaves, leaves that appear to be opening, or leaves with heavy browning.

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Season: Radishes are available year round, but peak from April to July.

Purchase: Choose radishes with bright green fresh looking tops, which indicate freshness.

Avoid: Growth cracks, browning or wrinkling. The skins should be firm and smooth.

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Season: Rhubarb peaks between April and June.

Varieties: Stalks can range in color from pink and red to green; color is not an indicator of maturity although generally the red stalks are sweeter.

Purchase: Rhubarb dries out quickly and becomes flaccid, so look for thin stalks that are firm and upright.

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