For anyone who thinks radishes only come red and round, a trip to a farmer’s market is a root-vegetable revelation.

When it comes to leafy greens, spinach has always lacked broccoli rabe’s sex appeal.

Not a separate species, as some landlubbers think, soft-shell crabs, a.k.a. peelers, are blue crabs that have shed their hard shells.

If ever a so-called “animated chopping machine” needed some good PR, it would be the bluefish.

Technically a vegetable but treated as a fruit, rhubarb is a godsend for winter-weary pastry chefs.

Think of fiddlehead ferns, those tightly coiled, emerald-green symbols of spring, as ferns interrupted.

Dig out those silver asparagus holders you swiped from Alain Ducasse: The dainty spears have arrived at the Greenmarket.

Nothing piques the passion of the seasonally obsessed chef like ramps, whose springtime arrival at the Greenmarket is met with the kind of fervor associated with the naming of a new pope.

Nothing against chickens, but according to a wizened egg expert we met at the Greenmarket recently, duck eggs have a greater ratio of yolk to whites, and are therefore “eggier.”

Just mention this bony, overgrown herring, and any shad fanatic within 100 yards will begin dancing about, warbling Cole Porter, and quoting Joseph Mitchell or John McPhee.