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.

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.

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.

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

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.

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.

Leathery on the outside, pomegranates are filled with hundreds of edible plump, reddish seeds enclosed by an inedible cream-colored pulp. Choose fruits that feel heavy for their size.

Salsify is a slender woody root, with light brown or black skin and white flesh. White salsify is said to be similar to oysters in flavor.

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.