Burdock might not be the most attractive vegetable (it looks more like a stick than dinner), but it's a versatile root that's worth working into your cooking repertoire.

Green almonds are young, misunderstood (spoiler alert: almonds aren't actually nuts), and hard to track down. Meet the angsty teenagers of the fruit world.

Cardoons look like prehistoric celery (although the two aren't really related), taste like artichoke hearts, and take a bit of work to prep -- but once you do, you can work them into meals, all week long.

Mr. Morel might not really be a mushroom, but he's still a fun guy! (Sorry. We couldn't resist.) Learn how to store your morels, whether or not it's okay to wash them, and how to enjoy them all week long.

Baby artichokes aren't really babies -- but they are easy to prep and work into meals from now till next week.

Get aquainted with fiddlehead ferns -- learn what to look for, how to prep them, and get ideas for safely enjoying them in meals all week long.

Get to know arugula flowers, an edible flower with a peppery bite, perfect for adorning all of your spring dishes.

Sometimes it’s okay to be immature. In the case of green garlic, it’s more than okay -- it’s a highlight of spring. 

Get to know the confusingly named Jerusalem artichoke. We've got ideas for working them into meals all week long, and tips to help you avoid their, um, potential side-effects.

Get ideas for maximizing pea shoots’ short season with a week’s worth of meals, and learn how to extend it by growing your own.