Spring is almost here, which means an explosion of all things green at the market. Although many greens can be found throughout the year, they are most abundant, lush, and tender in the spring, with over 40 types available, from spinach, arugula, and kale to nettles, cress, and pea shoots.

The term "greens" refers to leafy plants that are cooked or eaten raw. Many of these vegetables and herbs are rich in vitamin C, beta carotene, and dietary fiber, with darker leaves typically being more nutritious.

Here are some of the more common (and a few usual) greens you'll find at the farmers market as we head into spring.