Like carrots, if your radishes have their tops, remove as soon as possible and store separately in an airtight reusable container in the fridge. The tops can be added to salads or sautéed. Wash and trim root ends just before use. Raw or pickled radishes are peppery, yet cooked radishes are sweet.

Chard, Collard, Kale, Mustard: store best when washed and thoroughly dried first. Keep in the fridge wrapped in damp paper towels in a reusable storage container. For greens with tough stalks, remove them and use in stocks or simply sauté. Greens are great in salads, smoothies, pesto, soups or sautés

Store leeks wrapped in a damp cloth in the crisper drawer of the fridge. Clean leeks thoroughly before use! Most recipes call for the white and light green portion of the stalk. Leeks can be cooked whole or chopped and added to salads or soups. Leeks are very versatile, but roasting and braising brings out the best flavor.

Wash and thoroughly dry before storing in a reusable storage container in the coolest part of the fridge. If it becomes limp, you can easily revive in a bowl of ice water. Lettuce isn't only for salad - try adding to smoothies, making lettuce soup, use leaves as a wrap or add to stir-fries.