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.

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.

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.

Look for fiddleheads that are tightly curled and no bigger than a half-dollar. Any brown, papery bits clinging to the veggie are just a part of the plant, most of which will be rinsed off when you clean them.

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

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

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.

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.

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.

Nettles are an herb resembling an oversized mint leaf and are best bought or harvested when they are young and the stems are tender, before flower buds appear.

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.

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.

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.

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.

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.