For all varieties, choose fresh basil leaves that are rich in color. If pre-packaged, leaves should be vibrant and lacking dark spots or wilting, signs that the basil is less than fresh.

When it comes to fresh shell beans, look for pods that are plump and bumpy — you should be able to feel the fat seeds inside.

Many brambles growers are not certified organic but do not spray their crops. Get as local as you can and ask the grower about their growing methods.

Look for firm, dry, plump blueberries with smooth skin and no shriveled or moldy bits. Pass on greenish or red ones — they're underripe.

The word "bramble" is a catch-all term for several different fruits, including raspberries, blackberries, marionberries and many more varities.

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 a canteoupe with no nicks in the rind or mold on the blossom end. If it's perfectly ripe, the end should smell nice. Avoid melons with soft spots.

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.

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.

Look for ears that are firm, plump and unblemished. Instead of stripping down the husks to examine, just gently squeeze cobs down the length of the ear to feel for bald spots.

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.

Eggplant are grown in a variety of shapes and sizes: green, white, purple, orange, globe-shaped, long and slender, and circular. Look for glossy, unblemished skin and a very firm texture when squeezed.

Mature garlic heads should have a paper-like skin that covers all the cloves, which ideally are firm and free of mold or bruises. Green garlic has a light green stalk and white bulb at the base with darker green tops.

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.

Fresh green beans should have a snappy crispness when bent in half. They should be free of blemishes and mold and the pod should not be hard or dried out.

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.

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.

Lima beans are a type of shell bean and can be purchased either fresh in the pod or dried. If buying fresh, look for plump and bumpy pods.

Avoid washing the melon exterior until you are ready to eat it as they are prone to mold. Once cut, store leftover melon in the refrigerator in an airtight container.

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.

A variety of peach with fuzzless skin, be sure to choose a fruit that has a strong perfume and is free of blemishes and bruises.

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.

Conventionally grown peaches often contain high levels of pesticide residue, so it's wise to choose local varieties so you can understand how they were grown.

Peanuts can often be purchased in their distinctive, textured shell either dry roasted or roasted in oil. Be sure to store peanuts in a cool, dry place and discard any peanuts that show signs of mold.

While there are several varieties of peppers, all should have very glossy, fim skin with no brown or mushy spots on the surface on the fruit.

When choosing a plum, look for firm, taught skin and fruit that has no bruises or blemishes. Unripe fruit can be ripened on the counter in a paper bag.

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.

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.

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.

Snap peas are excellent raw or cooked. When shopping, look for those with full pods that are vibrant in color, avoiding any with mushy spots.

Good snow peas will be bright green with thin, flexible pods. Snow peas are mildly flavored and can be served raw or cooked.

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.

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.

Sometimes called Jerusalem artichokes, sunchokes are the roots of a native North American plant in the sunflower family. Look for roots that are firm to the touch, with no spongy or mushy areas.

Nutritional powerhouses, sweet potatoes come in an array of shapes and colors. Look for sweet potatoes without dark blemishes or soft, discolored areas.

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.

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.

When choosing a watermelon, look for darker green melons that feel heavy and sound hollow when tapped.

Like other kinds of summer squash, smaller zucchini have a better flavor and texture for most cooking, while large zuchinni are best saved for baking or stuffing.