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.

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.

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.

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.

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.