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.

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.

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.

Brussels sprouts are sold on and off the stalk. Look for compact heads with no sign of dulling or wilting. Sprouts should be bright green.

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 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.

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 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.

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.

Both the root and leafy greens of kohlrabi are edible. The bulb should be firm with no spongy bits and no visible brown spots.

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.

Common leeks look like giant scallions and have a mild onion-y, sweet flavor. Look for leeks on the smaller side, 1-2" in stem diameter with very dark greens that have no yellowing or wilted 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.

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.

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

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.

Parsnips are a root vegetable that look like a pale carrot, usually a shade of pale yellow or ivory. Look for parsnips that are firm but not tough.

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.

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.

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!

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.

Rapini, or broccoli rabe, looks like a leafier version of broccoli. Both the leaves and florets should be deep green without yellow spots.

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 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.

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.

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.

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.

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.