These greens are refreshing, satisfying, super-low-calorie and very high in nutrients. Keep on the lookout for these fabulous foods.

BIBB AND BOSTON (BUTTERHEAD LETTUCE)

Appearance: Round, loosely formed heads with a soft, buttery texture. Outer leaves are pale green, becoming pale yellow on the inside. Bibb is smaller than Boston and more valued by gourmets.

Taste: Mild, sweet.

Health perks: Low in calories, a good source of vitamin A and folate.

Uses: Salads, sandwiches and as a bed for other foods. Serve with low-calorie creamy dressings and lighter vinaigrettes.

Purchasing: Select heads that appear fresh, of good color, without wilted leaves.

Storage: "Do not store in the same crisper drawer as fruits that release ethylene gas such as apples, pears and bananas. Refrigerate unwashed, in a perforated plastic bag in the vegetable crisper drawer. Wash gently before serving and pat or spin dry. Optimum storage life is around three to four days," says Alice Henneman, of the University of Nebraska-Lincoln Extension in Lancaster County, Neb.

WATERCRESS

Appearance: Sold in bunches of small, rounded, dark green leaves attached to stems.

Taste: Peppery, slightly bitter.

Health perks: Jam-packed with vitamins A and C. It also has 41 milligrams of calcium (4 percent of daily values).

Uses: "The most common culinary uses are in salads, cream soups, sandwiches and as a garnish. When serving, remove any tough stems and serve only the leaves and tender stems. Replace the traditional parsley garnish with a sprig of watercress to give a fresh appearance to a plate," says Henneman.

Purchasing: Look for crisp, green leaves.

Storage: "Remove the band holding the stems together, stand the watercress in water, cover with a plastic bag and refrigerate," says Henneman. Wash under cool running water before serving and pat or spin dry. Optimum storage life is three to four days.

MESCLUN

Appearance: According to Wiley Mullins, author of Salad Makes the Meal (Rodale, 2008), "Mesclun isn't a salad green, but rather the Provencal name for a mixture of small salad leaves that often includes arugula, frisee, romaine, mache, dandelion, red radicchio, herbs (parsley, chervil and others) and cos lettuce. Mesclun varies in look and texture because of the variety of greens."

Taste: Both bitter and sweet, depending on the combination of ingredients.

Health perks: The individual salad greens offer enormous health benefits. Since mesclun is literally a mixed bag of lettuces, it is high in vitamin A (beta carotene), vitamin C and folate.

Uses: The perfect blend of mild salad greens for an appetizer or side salad.

Purchasing: Can be costly and hard to find. "Only purchase when available unbagged. Check all leaves to determine their sturdiness. Wilted leaves should not be purchased," recommends Mullins.

Storage: "Store mesclun in the warmest and most humid section of the refrigerator. The leaves should be stored in plastic bags with fork holes throughout to allow air circulation," says Mullins.

BELGIAN ENDIVE

Appearance: Long, textured, broad, thick leaves. Lighter green at the core end, darker and somewhat leafy at the tips.

Taste: Slightly bitter, with a crisp and sturdy texture. "Use endive with other, sweeter ingredients, like citrus and apples, to counteract its natural bitterness," says Mullins.

Health perks: Good source of vitamin A. Also has potassium, calcium, iron and zinc.

Uses: "Belgian endive is perfect for a salad that lacks texture. It is excellent for warm salads because its sturdy leaves won't easily wilt," says Mullins.

Purchasing: Available year-round. "Always purchase the palest-color endive you can find because the paler the color the less bitter the flavor" says Mullins. Also make sure the heads are crisp and firm.

Storage: "Endive grows best in darkness and should be kept away from light even in the refrigerator. Store in a brown paper bag in the veggie bin. If your head of endive looks weak, strengthen it by placing the head in water," says Mullins. Make sure to rinse in cold water prior to use.

Charles Stuart Platkin is a nutrition and public-health advocate, and author of "Breaking the FAT Pattern" (Plume, 2006). Sign up for the free Diet Detective newsletter at www.dietdetective.com.