In Flushing's Asian produce markets where I shop the vegetables are labeled in Chinese or Korean with no English translation. The people working there are usually too busy to answer my questions or else they don't speak English. Sometimes I end up buying some greens I'm not really familiar with and cooking them according to what they most closely resemble from my experience. I've been lucky to have gotten pretty tasty results up to now. I'd love to know what I'm buying and the best way to prepare it. I was thinking of picking up the book, "Vegetables: Amaranth to Zucchini" by somebody Scheider. Any other suggestions to help my solve this perplexing problem?