How to Chose Vegetables

While there is no arguing with the variety of vegetables available in supermarkets, freshness is relative. Buying vegetables requires a trained eye and nose. A basic rule of thumb is: if it smells good, looks good, with a firm body and pure green leaves, the veggie is a good choice. If the veggie has wilted or drooping leaves, soft body, obvious spoilage on the body, or smells like its seen better days, or looks like flattened road kill buy something else.

What you’re looking for is appearance. A fresh or ripe vegetable has a bright, natural color and firm, healthy skin. Over-ripe vegetables are darker and softer than they should be. Vegetables should be free of cuts, bruises and spotting. Rot gains a foothold at a bruised spot or cut. Only the unwary buy vegetables without looking, eventually discovering that most of the product has to be cut away and discarded before the rest can be cooked, if at all.

For example, a corn cob is wrapped in leaves upon a stalk. To test freshness, peel back the leaves and run a thumbnail against one of the kernels. It should pop and taste sweet, depending upon the variety. If the kernels are discolored, more white than yellow, again depending upon variety, blackened or if the kernels are soft and pliable, choose another ear.

Root vegetables should not give when touched. Be wary of wilt when choosing lettuce, spinach, green and kale. If the leaves are darkened, discolored and limp, that’s a sure sign of wilt. Discard. If some leaves have been chewed on by bugs, they’re generally OK, unless the majority of the product is riddled with holes and trails.