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.

Apricots only ripen on the tree. Once picked, they become softer but not more flavorful. Look for fruit that is bright with no green tinge.

Like most tender greens, arugula is perishable and needs to be used within a few days of purchase. Look for crisp leaves without mushiness.

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.

Beet roots, stems and leaves are all edible. Beets should feel heavy for their size, with no mushy areas. If greens are attached, they should not be wilted or have yellow spots.

When it comes to fresh shell beans, look for pods that are plump and bumpy — you should be able to feel the fat seeds inside.

Many brambles growers are not certified organic but do not spray their crops. Get as local as you can and ask the grower about their growing methods.

Look for firm, dry, plump blueberries with smooth skin and no shriveled or moldy bits. Pass on greenish or red ones — they're underripe.

Bok choy (or pok choi) stalks should be firm and blemish-free, with nothing bruised or mushy. Leaves should be perky and green, with no brown or yellow spots.

Boysenberries are a delicious reddish-purple bramble developed in the 1920s. They're a cross between the blackberry, raspberry and loganberry.

The word "bramble" is a catch-all term for several different fruits, including raspberries, blackberries, marionberries and many more varities.

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.

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.

Look for an even color and a tightly packed head. Apart from its standard white, cauliflower also comes in purple, orange and green varieties.

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.

Cherries can be sweet (even the sour ones), delicious, and eaten raw or cooked. Look for cherries that are firm and have no bruises or browning.

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

Collards are a versatile and delicious member of the brassica family, and can be used both cooked and raw. Look for firm leaves and stems with no yellowing, spots or wilted leaves.

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.

Eggplant are grown in a variety of shapes and sizes: green, white, purple, orange, globe-shaped, long and slender, and circular. Look for glossy, unblemished skin and a very firm texture when squeezed.

Fennel bulbs should be whitish-green, firm and heavy for their size, with no brown or mushy spots. If the feathery green fronds are still attached, they should have no signs of wilting or dryness.

Mature garlic heads should have a paper-like skin that covers all the cloves, which ideally are firm and free of mold or bruises. Green garlic has a light green stalk and white bulb at the base with darker green tops.

Most gooseberries are grape-shaped and can be found in colors ranging from dark red to bright green. Look for firm, plump fruit avoiding mushy or mealy gooseberries.

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.

When shopping for kale, stay clear of wilted or browning leaves. Leaves and stalks should be firm and dry instead of wilted and mushy.

This wild-foraged leafy green packs a nutritional punch with lots of protein, fiber, omega fatty acids and Vitamins A and C. Look for leaves that are perky.

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.

There are many varieties of lettuce, from loose-leaf to those bought as a head. For all varieties, look for leaves that are intact and not wilting.

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.

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.

Mustard greens are peppery, leafy greens in the same family as broccoli and kale. Look for perky greens that are not wilted with no mushy or black spots.

A variety of peach with fuzzless skin, be sure to choose a fruit that has a strong perfume and is free of blemishes and bruises.

Nettles are an herb resembling an oversized mint leaf and are best bought or harvested when they are young and the stems are tender, before flower buds appear.

Okra pods should be firm and springy with no mushy, brown or yellowing spots. Cooks agree that the perfect pod size is four to five inches long.

When purchasing dried onions, avoid brown or mushy spots and choose onions that feel heavy for their size without any signs of sprouting.

Conventionally grown peaches often contain high levels of pesticide residue, so it's wise to choose local varieties so you can understand how they were grown.

Peas are a type of legume and come in a variety of sizes and colors including green, yellow and purple. Look for pods that are plump and bright green.

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.

When choosing a plum, look for firm, taught skin and fruit that has no bruises or blemishes. Unripe fruit can be ripened on the counter in a paper bag.

No matter the variety of potato, be sure to store them in a cool, dark place with low humidity where they can be stored at least one month and up to three months.

Purslane has the most omega-3 fatty acids of any green vegetable. Its flavor is slightly tart and a bit lemony - perfect for summer salads.

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!

Good raspberries should be evenly colored and intact; squished berries will quickly go bad.

Rhubarb is a tart, spring-time vegetable with rosy, celery-like stalks. Look for thinner stalks with good color for the best taste and texture — thicker stalks may be more fibrous.

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.

Bigger isn't always better when it comes to strawberries: look for berries that are glossy, fragrant and deeply colored all the way up to the stem.

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.

Sometimes called Jerusalem artichokes, sunchokes are the roots of a native North American plant in the sunflower family. Look for roots that are firm to the touch, with no spongy or mushy areas.

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.

Sweeter and milder than their larger counterparts, baby turnips are perfect for eating raw, roasting or tossing in salads. Turnips should be firm with tight skin. Avoid any that look wrinkled or withered.

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.