Beet roots, stems and leaves are all edible. Beets should feel heavy for their size, with no mushy areas. If greens are attached, they should not be wilted or have yellow spots.

Brussels sprouts are sold on and off the stalk. Look for compact heads with no sign of dulling or wilting. Sprouts should be bright green.

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.

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 celeriac, this turnip-sized bulb grows underground. Look for a firm, apple-sized celery root with no soft or squishy 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.

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.

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

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.

When shopping for kale, stay clear of wilted or browning leaves. Leaves and stalks should be firm and dry instead of wilted and mushy.

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

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.

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.

There are several varieties of mushrooms and they can be purchased fresh or dried. Look for fresh mushrooms without slimy, moldy or black spots.

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.

Rapini, or broccoli rabe, looks like a leafier version of broccoli. Both the leaves and florets should be deep green without yellow spots.

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.

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.

Sweeter and milder than their larger counterparts, baby turnips are perfect for eating raw, roasting or tossing in salads. Turnips should be firm with tight skin. Avoid any that look wrinkled or withered.