There are no set rules for buying vegetables because they all have individual characteristics and values. Experience in personal selection is the best teacher. The following alphabetical list is designed as a handy reference to help you make your selections.

Artichokes
The globe artichoke is the large, unopened flower bud of a plant belonging to the thistle family. The many leaf-like parts making up the bud are called "scales." Produced domestically only in California, the peak of the crop comes in April and May.

Look for: Plump, globular artichokes that are heavy in relation to size, and compact with thick, green, fresh-looking scales. Size is not important with respect to quality.

Avoid: Artichokes with large areas of brown on the scales and with spreading scales (a sign of age, indicating drying and toughening of the edible portions), grayish-black discoloration (caused by bruises), mold growth on the scales and worm injury.

Asparagus
California, New Jersey, Washington and Michigan are the chief sources of domestically grown asparagus.

Look for: Closed, compact tips; smooth, round spears; and a fresh appearance. A rich green color should cover most of the spear. Stalks should be almost as far down as the green extends.

Avoid: Tips that are open and spread out, moldy or decayed tips or ribbed spears (spears with up-and-down ridges or that are not approximately round). Those are all signs of aging, and indicate tough asparagus and poor flavor. Also avoid excessively sandy asparagus, because sand grains can lodge beneath the scales or in the tips of the spears and are difficult to remove in washing.

Beans (Snap)
Snap beans, produced commercially in many States, are available throughout the year. Most beans found in the food store will be the common green podded varieties, but large green pole beans and yellow wax beans are occasionally available.

Look for: A fresh, bright appearance with good color for the variety. Get young, tender beans with pods in a firm, crisp condition.

Avoid: Wilted or flabby bean pods, serious blemishes, and decay. Thick, tough, fibrous pods indicate overmaturity.

Beets
Beets, available year-round, are grown in most parts of the nation. Many beets are sold in bunches with the tops still attached, while others are sold with the tops removed.

Look for: Beets that are firm, round, with a slender tap root (the large main root), a rich, deep red color and smooth over most of the surface. If beets are bunched, you can judge their freshness fairly accurately by the condition of the tops. Badly wilted or decayed tops indicate a lack of freshness, but the roots may be satisfactory if they are firm.

Avoid: Elongated beets with round, scaly areas around the top surface - these will be tough, fibrous and strong-flavored. Also avoid wilted, flabby beets - they have been exposed to the air too long.

Broccoli
A member of the cabbage family, and a close relative of cauliflower, broccoli is available throughout the year. California is the heaviest producer, although other states also produce large amounts of broccoli.

Look for: A firm, compact cluster of small flower buds, with none opened enough to show the bright-yellow flower. Bud clusters should be dark green or sage green - or even green with a decidedly purplish cast. Stems should not be too thick or too tough.

Avoid: Broccoli with spread bud clusters, enlarged or open buds, yellowish-green color, or wilted condition, which are all signs of overmaturity. Also avoid broccoli with soft, slippery, water-soaked spots on the bud cluster. These are signs of decay.

Brussels sprouts
Another close relative of the cabbage, Brussels sprouts develop as enlarged buds on a tall stem, one sprout appearing where each main leaf is attached. The "sprouts" are cut off and, in most cases, are packed in small consumer containers, although some are packed loose, in bulk. Although they are often available about 10 months of the year, peak supplies appear from October through December.

Look for: A fresh, bright green color, tight fitting outer leaves, firm body and freedom from blemishes.

Cabbage
Three major groups of cabbage varieties are available: smooth-leaved green cabbage; crinkly-leaved green Savoy cabbage; and red cabbage. All types are suitable for any use, although the Savoy and red varieties are more in demand for use in slaw and salads.