Rucula

Swish the leaves briefly in a bowl of cold water, lift them out so grit stays behind, then dry them thoroughly in a salad spinner or between clean tea towels. Dress them just before serving.

Keep the leaves dry in a loosely closed container in the fridge, with a piece of kitchen paper to absorb moisture. Use them within a few days; discard any that have turned slimy.

You can cook it: stir it into hot pasta, soup or risotto right at the end, just long enough to wilt. For a warm side, toss it into a hot pan with olive oil for about a minute.

Its peppery bite works with pear, Parmesan, tomatoes, roasted beetroot and toasted nuts. Add it to pizza after baking, or use it in pesto with olive oil, garlic, nuts and hard cheese.

Watercress is a good substitute when you want a peppery leaf; young spinach is milder and works better if the leaves will be cooked. For pesto, parsley with a little watercress gives a similar fresh, sharp flavour.

Yes. Rinse the leaves under cold running water or swish them in a clean bowl, then dry them well before adding them to a salad or sandwich.