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.

Carrots come in all shades of purple, red, white, yellow and of course, orange. If they have the greens attached, look for feathery, perky leaves with no wilting, black spots or yellowing.

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.

Both the root and leafy greens of kohlrabi are edible. The bulb should be firm with no spongy bits and no visible brown spots.

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.

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.

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!

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.