Worldwide, there are more than 7,500 known varieties, 100 of which are grown commercially in the US. They all differ in shape, size, color, texture, aroma and flavor.

For all varieties, choose fresh basil leaves that are rich in color. If pre-packaged, leaves should be vibrant and lacking dark spots or wilting, signs that the basil is less than fresh.

Broccoli florets should be tightly closed and deep green, with a purplish tinge; avoid limp or yellowing broccoli. Stems should be free of mold or signs of bruising.

Red and green cabbage should have a firm, tight head and feel heavy for their size, with no black or soft spots. Savoy and Napa cabbage are generally a bit "looser".

Look for a canteoupe with no nicks in the rind or mold on the blossom end. If it's perfectly ripe, the end should smell nice. Avoid melons with soft spots.

Cardoons are sold in large bunches that look a lot like spiky, silvery celery. Stalks should be firm with no spongy or blackened spots.

Carrots come in all shades of purple, red, white, yellow and of course, orange. If they have the greens attached, look for feathery, perky leaves with no wilting, black spots or yellowing.

For both Chinese and European chives, you’re looking for pert green blades without signs of yellowing, moisture or mildew.

Look for ears that are firm, plump and unblemished. Instead of stripping down the husks to examine, just gently squeeze cobs down the length of the ear to feel for bald spots.

Since cucumbers are mostly water (about 96 percent water by weight), their cell walls break down quickly and turn into mush. Look for ones that are firm with no signs of discoloration.

Look for dates that have a nice shine and aren't overly dried. Skin should be a little translucent, with few rips and tears. Dates should be intact and separate, not mashed into a clump.

Grapefruit should feel heavy in your hand and the skin should feel smooth. Avoid browning or squishy spots.

Whether you call them green onions, spring onions or scallions, these alliums all offer a slightly milder taste than their onion cousins.

These sweet, tart yellow-orange fruits grow in a papery husk, and are often covered in a sticky substance that should be washed off. Leave the husks on until you’re ready to eat them.

Used for thousands of years as a medicine and perfume, this herb adds an delicious accent to sweet dishes. Dried lavender flowers should be vibrant in color and very aromatic.

Look for lemons that are bright and evenly colored. Lemons should be firm yet not rock hard and should feel heavy — a sign that it has a lot of juice.

Lima beans are a type of shell bean and can be purchased either fresh in the pod or dried. If buying fresh, look for plump and bumpy pods.

Color is not always a good indicator of a mandarin's ripeness, so don't hesitate to pick up one that is still a little green so long as it smells sweet.

Avoid washing the melon exterior until you are ready to eat it as they are prone to mold. Once cut, store leftover melon in the refrigerator in an airtight container.

Used both in cooking and herbal medicine, mint should have perky stems and leaves with no black spots or wilted parts. Fresh mint should also be very aromatic.

There are several varieties of mushrooms and they can be purchased fresh or dried. Look for fresh mushrooms without slimy, moldy or black spots.

Nopales are the leaves of the prickly pear cactus. Harvesting young pads makes for a much easier time removing spines, although some vendors sell them with the spines already removed.

Oregano and marjoram are both available as fresh or dried herbs. To preserve freshness, store dried herbs in a cool, dry place and store fresh herbs in the refrigerator.

Parsley is available in both curly and flat-leaf varieties. For both, look for firm, perky leaves, firm stems and no wilting or yellowing of any kind.

While there are several varieties of peppers, all should have very glossy, fim skin with no brown or mushy spots on the surface on the fruit.

The pummelo, the grapefruit's ancestor and the largest of all citrus fruits, has a spongy green pith and a sweet seedless pink or green interior.

While pumpkins come in a variety of types, sizes and colors - you should always choose a pumpkin that feels heavy for its weight and pass on those with any black or mushy spots.

Most radishes are sold with the tops attached: look for vibrant greens and firm roots. Don't forget you can saute the tops or use them in pesto!

With its pine-like flavor, rosemary pairs well with roasted vegetables and grilled meats. Look for strong-smelling bunches and avoid withered leaves.

With its distinctive smell, sage adds a savory note to many dishes. Look for sage that has perky, silvery green leaves and a strong smell, avoiding any withered or dry leaves.

With their delicate, sweet flavor, shallots look like small red onions. When buying shallots, make sure to feel under the papery husks to make sure the bulbs feel firm.

Fresh shell beans cook much quicker than their dried out counterparts. Look for pods that have pronounced, evenly sized bumps and avoid those with noticeable empty spots.

Sorrel comes in both red and green varieties, but both resemble spinach. Sorrel has a sharp, tart, green apple taste that adds a tang to salads and cooked greens.

Fresh spinach leaves can be sold as loose leaves or still attached to the stem. Look for perky, evenly colored leaves with no mushy spots. Smaller leaves will be the most tender while larger leaves can be stringy in texture.

Although you can sprout many seeds, the two most common sprouted types are bean and alfalfa. Look for sprouts that are perky and smell fresh. Avoid any that smell off or that appear slimy or wilted.

Summer squash comes in many shapes and sizes, but smaller squash typically have a better texture and more concentrated flavor. Larger squash are better suited to baking and stuffing.

Fresh thyme imparts a bright, almost lemony flavor to soups, roasts and other dishes. When buying thyme, leaves should be fresh, green and firmly attached to the stems. Thyme with lots of wilted leaves is less fresh.

Herbal, tangy, citrusy and sweet, tomatillos are like no other fruit. Tomatillos should feel plump and unbroken under their papery husk.

Tomatoes come in a dizzying array of colors and shapes, so rather than relying on color alone, look for tomatoes that are heavy and fragrant. Some scarring is normal on heirloom varieties, but avoid tomatoes with freshly torn skin.

When choosing a watermelon, look for darker green melons that feel heavy and sound hollow when tapped.

Winter squash is actually harvested in autumn before a hard frost and stored for later. Squash comes in many sizes and colors and may even have decorative warts. Avoid squash with visibly broken skin.