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.

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

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.

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

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.

The rutabaga is a sweet root vegetable that looks a lot like a large turnip with pale yellow flesh. Rutabagas are often sold with a protective layer of wax that improves shelf life, so peel them before cooking.

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.