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

These rough-skinned fruits are crisp and juicy, and rounder in shape than other pears. Flavors range from barely sweet to tangy and sharp.

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.

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".

Cardoons are sold in large bunches that look a lot like spiky, silvery celery. Stalks should be firm with no spongy or blackened spots.

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

Look for leaves that are dry and free of dark green goop. No yellowing or wilted leaves, which are signs of decay.

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.

For the most flavorful cranberries, look for a deep, rich, bright color versus pale or translucent. Spoiled cranberries will be soft and won't bounce.

Look for fresh grapes with no brown spots, mold or large numbers of shriveled grapes on the cluster. Keep grapes as dry as possible in the refrigerator.

Whether you call them green onions, spring onions or scallions, these alliums all offer a slightly milder taste than their onion cousins.

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.

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.

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.

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.

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.

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.

With a tropical taste and creamy texture, the pawpaw is the largest fruit native to North America. Pawpaws should be soft and very fragrant when ripe.

An excellent source of both dietary fiber and Vitamin C, pears should be fragrant and soft when ripe. Unripe pears will ripen quickly in a paper bag at room temperature.

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.

While pumpkins come in a variety of types, sizes and colors - you should always choose a pumpkin that feels heavy for its weight and pass on those with any black or mushy 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.

Quinces resemble a pear but are bumpy and round in the middle. It's common to find some nicks and bruises in its delicate skin but avoid fruit with dark brown or black mushy spots.

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!

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

With its pine-like flavor, rosemary pairs well with roasted vegetables and grilled meats. Look for strong-smelling bunches and avoid withered leaves.

The rutabaga is a sweet root vegetable that looks a lot like a large turnip with pale yellow flesh. Rutabagas are often sold with a protective layer of wax that improves shelf life, so peel them before cooking.

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.

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.

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.

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.

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.

Winter squash is actually harvested in autumn before a hard frost and stored for later. Squash comes in many sizes and colors and may even have decorative warts. Avoid squash with visibly broken skin.