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

Asparagus comes in green, white, purple and wild varities. Look for the thinnest stalks possible; these are the most tender. Steer clear of limp and wilted asparagus.

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

Look for bright green, firm, plump pods with minimal blemishes (although some spotting on the pods are fine). Avoid pods that are dried out, mushy or yellowing.

Scapes are the curled shoots of hardneck garlic varieties. Scapes should be firm but somewhat flexible and free of blemishes or moldy spots.

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.

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.

Morels are a wild, cone-shaped mushroom with honeycomb-like texture. When purchasing, avoid morels that are discolored, splotchy or slimy.

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

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.

Pea shoots are very young pea plants. They can be eaten like a green - braised, sauteed or tossed into salads - or made into pesto. Look for bright green pea shoots that are not wilted.

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!

Ramps are definitely delicious — a peppery and pungent cross between onion and garlic — and their ephemeral nature adds to their appeal. Make sure to select ramps without slimy or discolored patches.

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.

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.

Tarragon is an herb with a pungent, licorice-like flavor. Look for leaves that are perky and light green, avoiding any mushy or wilted bunches.

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.