Broccoli raab (also known as rapini): a leafy green vegetable which is in both the cabbage and turnip families, broccoli raab has tiny broccoli-like buds. It has a pungent, bitter flavor favored by Italians and is often sautéed or braised in olive oil in Italian cooking.

Chayote: a type of gourd or squash used in Mexican cooking since Mayan times. Chayote can be used raw or cooked, and its firm texture and mild flavor is a good foil for spicy foods.

Lemon verbena: an herb with a slender, dark green leaf and a potent lemon favor and scent. Lemon verbena is good for flavoring a syrup or granita.

Haricot vert: French for green (vert) and bean (haricot). Refers to small, very slender, green string beans.

Ruby chard/ white chard: This vegetable with tender green leaves is in the beet family. The ruby chard variety has bright red stalks and reddish tinged leaves. White chard varieties have silvery white stalks and green leaves.

Amaranth: These high-protein, slightly sweet leaves have a "health food" reputation. When the leaves are picked small they have a beautiful red color and an attractive shape which makes them a nice addition to salads.

Chiogga beets: A colorful heirloom variety of beet with a pattern of rings in its cross section.