Also known as Swiss chard or rainbow chard, you can eat both the leaves and stems. You want crisp, perky and glossy leaves, with firm and healthy stems.

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

Horseradish is a large and tapering root with a dark brown peel and creamy interior. Look for firm roots with no mushy or black spots.

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.

Watercress is a leafy green vegetable with a peppery flavor that pairs really well with duck and other game meats. Try to avoid any mushy leaves, as they can spoil the others in storage.