From rhubarb to arugula, here are the veggies you should be buying and how to cook with them.

Spring has finally arrived, and with it, a new batch of seasonal produce. On this week's episode of "Things Cooks Know," hosts Sarah Humphreys Collins and Sarah Karnasiewicz discuss their favorite spring vegetables, and the new, surprising ways to use them when cooking. Here, a few tips from Karnasiewicz, food editor at

Leek: This long-lasting vegetable can be the base for many simple dishes, including soups, vinaigrettes, and frittatas. Pro tip: Don't wash or trim the leek before cooking with it.
Rhubarb: It's called "the pie plant" for a reason—everyone loves strawberry rhubarb pie. But you can also roast it with chicken, in place of potatoes or carrots, pair it with pork, or even make a gin and rhubarb cocktail.
Asparagus: Everyone loves avocados, but asparagus is also a great toast topper. To keep it fresh in the refrigerator, store the stalks in a few inches of water.

For more strategies on cooking with spring vegetables—including the intimidating artichoke—listen to the full episode below, and don't forget to subscribe on iTunes!