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Vegetable freshness check

Fresh vegetables are key ingredients in the kitchen. With the right preparation and some of your homemade creativity, they make everyday meals just as magical as special occasions.

Girl eating carrotGood food matters

Not only do they taste great, but they are also an ideal healthy option. They provide us with excellent sources of vitamins and minerals, are high in fiber and most are low in fat and calories. Whether you’re biting into broccoli, crunching on carrots or savoring some spinach, eating them regularly will improve your complexion and give you bags of energy for whatever life has in store.

But how do you know whether your cabbage is ready to cook or your peppers are a little too ripe? Use these handy hints to spot the freshest vegetables around:

Artichoke

They should be nice and plump with no spreading or loose leaves. Round artichokes have bigger hearts. Small artichokes are usually more tender.

Asparagus

Look for straight, firm stalks with the tips at the top closed. Try to buy stalks that are equally thick so they cook evenly.

Broccoli

The little 'trees' or florets should be dark green. Look at the stem and make sure it's not tough.

Brussels sprouts

Sprouts should be firm and a deep green.

Cabbage

It should be firm, with the stem cut close. Watch out for small holes – it means worms have been eating this cabbage before you.

Carrots

They should be small, bright orange and smooth, without cracks.

Celery

Look for celery heads that are brittle and light green.

Corn

The kernels should be juicy. Whiter, smaller kernels are sweeter.

Garlic

The outer covering should be dry. Feel the bulbs – if they're squishy, that's not good. They should be firm.

Mushrooms

Watch out for mushrooms that are moldy or soft. You are looking for them to be clean and firm.

Onions

They should be firm and dry with smooth skin.

Peas

Look for velvety pods that are bright green.

Peppers

The skin should be smooth, with no bruises or marks on the surface.

Potatoes

Look for firm, smooth varieties – not dirty or cracked or sprouting.

Spinach

The leaves should be clean and crisp – not wilting or yellow.

String beans

Look for smooth, small and bright pods that have not shriveled.

Tomatoes

Keep your eye out for plump and smooth specimens with no soft spots, scars or marks.

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