51.   As long as the leaves are green, they are storing energy in the tubers.

52.   As an added bonus, the leaves are lovely, basically round, but sometimes also attractively scalloped and cut.

53.   Because its leaves are paper thin and tender while its fleshy stalks have some real crunch, this green also incorporates a pleasant textural contrast.

54.   Because their leaves are only one cell thick, they can absorb all the oxygen and moisture they need directly from the air.

55.   Both species are beautiful foliage plants, especially A. kolomikta, whose variegated leaves are shades of pink, white and green.

56.   A few are without spots, and in others the leaves are almost completely silver.

57.   A second flush of leaves appears in the early summer, and these leaves are unaffected.

58.   Add the chopped leaves to the same stock, and cook a few minutes, until the leaves are just tender.

59.   Add romaine and toss together until leaves are all coated and shiny.

60.   After the leaves are thawed, stem and scissor into small pieces and dump into a deep iron pot.