Worldwide, there are more than 7,500 known varieties, 100 of which are grown commercially in the US. They all differ in shape, size, color, texture, aroma and flavor.

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

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.

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.

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".

Pascal celery, the most readily found in the US, has tall, light green stalks that are thick and very crisp. It’s commonly sold with few leaves, but if you find it with the flavorful leaves intact, they can be used as an herb.

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.

Chile peppers can range from tiny to relatively large and come in many colors, ranging from peach to bright red. They hould have glossy, firm skin with no brown or mushy spots.

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.

Fennel bulbs should be whitish-green, firm and heavy for their size, with no brown or mushy spots. If the feathery green fronds are still attached, they should have no signs of wilting or dryness.

Look for soft but not mushy fruit that is indicative of ripeness and flavor. Hard figs will not continue to ripen. If the figs have a sour smell, they are past their peak.

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.

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.

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.

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.

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.

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.

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.

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.

Red Hachiya persimmons are acorn-shaped and inedible unless fully ripe and very soft, while orange Fuyu persimmons are tomato-shaped and eaten firm.

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.

Radicchio is a bitter leafy vegetable. Radicchio di Chioggia, the most common variety, resembles a small red cabbage, but radicchio comes in a variety of other shapes. In all cases, it should be crisp and unwilted.

Good raspberries should be evenly colored and intact; squished berries will quickly go bad.

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.

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.

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.

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.

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.

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.