I talk a lot about making the effort to eat food in season. It's a simple but solid step to better health. And it's not really that hard to do, most months.

But February is kind of a strange month; chicory and endive are the stars, backed up by Savoy cabbage, salsify and scorzonera, and at a stretch, onions. (And leeks, rhubarb, Swedes and sprouts are still in season from previous months.) I say "strange" because unless you have some amazing recipes for chicory and endive, or are in love with Savoy cabbage, you could be at a loss. And what the heck is salsify and scorzonera, anyway?

Chicory- the lovely thing about chicory is that you can harvest any part of the plant. If you live in the US, you have more than likely seen this bright blue flowered, slightly scraggly looking herb. It grows in every part of the country, and has become so common that many of us don't even notice it along the roadside. Chicory deserves more respect than it is given, however.

The flowers are edible, for salads and freezing in ice cubes for a delightful addition to iced tea. The leaves are tasty in salads in their smallest form (they get more bitter as they age). Use it in salads and on sandwiches to add a nice zing. The root is really the most popular and is delicious when roasted: Dig in fall, wash and slice for ease of grinding when dry. Grind as needed and steep as a hot beverage or add 1/3 chicory to 2/3 coffee. Delicious!

Finally, chicory is an excellent source of natural nutrients, including phosphorus, calcium, iron, potassium, as well as niacin, inulin, vitamins A, C and other useful microelements. It's a green well worth learning to use and enjoy.

Endive (also known as escarole) is another healthy green to learn to love. It's low in calories and its high inulin and fiber content helps reduce high glucose and LDL cholesterol levels in diabetes and obese patients. Endive is enriched with good amount Vitamin A and beta-carotenes and contains good amounts of many essential B-complex groups of vitamins such as folic acid, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3). It is also a good source of minerals like manganese, copper, iron, and potassium.

Related to radicchio, this very curly and pretty green is wonderful in salads and on sandwiches.

Savoy cabbage: Got bad memories of over-boiled, mushy cabbage from childhood? If so, consider trying Savoy cabbage. It has a nutty flavor and good texture (as long as it's not overcooked of course). While you can get cabbage of some sort all year round, when there's not much else around in February, Savoy cabbage can seem more exciting than the cabbage you can get at the height of summer when so much else is available - it's ready when little else is.

Savoy is also versatile. The texture of the wrinkly leaves works well for stuffing and they are easy to cook. First, remove the stalk, then chop and steam the leaves for a few minutes. Finish by tossing with butter and pepper before serving. It's another very healthy green worth investing your time and energy in.

Purple Salsify is not a very common vegetable. It's the roots and young shoots of the plant that are edible. The roots are said to have the taste of oysters, sometimes giving rise to the name oyster plant. It's native to the Mediterranean region, and is widely cultivated in much of Europe and America for its 8 to 12 inch long, 1 inch diameter root.

This vegetable is worth chasing down or growing, because besides being loaded with nutrients, salsify contains a natural insulin that, when digested by the stomach's hydrochloric acid, helps take the place of the starch digestion that the pancreas would have to do. And when dealt with properly, it has a sweet mild flavor, and is ideal for use in stews, casseroles, or creamed or mashed with vegetables.

Finally, scorzonera is also known as black salsify and dealt with as you would purple salsify.