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.

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.

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.

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.

With their delicate, sweet flavor, shallots look like small red onions. When buying shallots, make sure to feel under the papery husks to make sure the bulbs feel firm.

Fresh shell beans cook much quicker than their dried out counterparts. Look for pods that have pronounced, evenly sized bumps and avoid those with noticeable empty spots.

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.