We've been discussing trying new veggies lately, and last time I gave you a list of new ones from A to H.

Now you're going to see I through N. See what you think of these new guys:

I is for Italian parsley. This parsley's flavor is much stronger and brighter than standard-issue parsley. It looks more like cilantro than regular parsley, and if you're cooking Mexican, you need to be careful when getting your cilantro because often times grocery stores have these two items together on the produce shelves (I've bought Italian parsley accidentally before). Try chopping this parsley and adding it to soups, potatoes and stews for an extra bonus in flavor and to garnish your plates a bit, too.

J is for jicama. Jicama is a tuber with crisp, white flesh that is nice and crunchy in salads. You gotta get rid of the bumpy, fibrous brown skin to uncover the fun that's beneath. You can also cut the jicama into sticks and serve with your favorite dip, right alongside the celery and carrot sticks.

K is kohlrabi. That's what I said, kohlrabi. Say that fast 10 times! Kohlrabi isn't the most attractive vegetable, but the flavor? Well, its two-in-one. The big bulbously green root tastes similar to broccoli stems with a touch of horseradishy-like flavor. The leaves are a lot like turnip greens — delicately flavored and delicious.

Lamb's lettuce is also known as Mache. The reason they call it lamb's lettuce is that the leaves resemble a lamb's tongue, believe it or not. This rich-tasting salad green is rich in iron (it has a third as much iron as spinach!) and lots of B vitamins and C, too. Try it in a salad this week, you'll love it!

Mushrooms are nothing new, but there is more than just the white mushrooms you grew up with. There are portabello, cremini, enoki, morels, porcini to name a few. Just slice a few up, saute them up and serve them over a piece of grilled chicken, fish or steak. Mushrooms, no matter how you slice them, are delicious!

Napa cabbage is a favorite of mine. You've seen this, I'm sure. Bought it? Probably not. But Napa cabbage looks like an elongated cabbage with pretty, pale green, crinkly leaves. Napa is mild and sweet and wonderful in everything from a stir fry to soup. You can easily use it in a cole slaw, too. Like other vegetables in the cruciferous family, it is high in vitamin C, assorted B vitamins and has a good dose of calcium, too.

That's it for now — you now know what to look for the next time you venture into your produce department.

Try something new and stay tuned — new veggies O through Z are coming up next week!

Leanne Ely, a k a Dinner Diva, is the author of the best-selling "Saving Dinner" and "Saving Dinner the Low Carb Way" (Ballantine). What's for dinner? Go to www.savingdinner.com and find the solution!