Here are the fruit and veggies that are in season during March. March 19th is the official start of spring, and the available produce this month shows it!
We tend to think of spring produce as green, grassy, and fresh - vegetables like asparagus, artichokes, and spring greens are all available. March is an excellent month for produce.
One important thing to note is that the seasonality of produce varies between states, countries, and regions. This is primarily a seasonal guide for North America, although there will be overlap with other countries and places in the Northern Hemisphere.
There are great regional resources for what's in season, some of which I've listed below. With that in mind, here's what's in season in March.
March Seasonal Produce
Asparagus - a lovely stem vegetable that's at its peak in spring! Try our Asparagus Puff Pastry Tart or Shaved Asparagus Salad with Quinoa.
Artichokes - this globe-like vegetable is great when stuffed and roasted. Make our Artichoke and White Bean Salad or Roasted Artichoke Hearts.
Avocados - a creamy green fruit with a large seed in the center. They're absolutely delicious in guacamole, salads, sandwiches, and on toast. Try our Grated Egg Avocado Toast.
Beets - mild and earthy, beets are a fantastic root vegetable. They come primarily in dark red or yellow. Try these Roasted Golden Beets.
Bok Choy - a tender vegetable that's a variant of Chinese cabbage. It's wonderful in stir-fries or as a side dish. Try this Grilled Baby Bok Choy Recipe.
Broccoli - in season year-round, this cruciferous veggie is actually best in autumn. The dark green stems and florets are easy to cook and can be eaten raw. Make some Broccoli Pasta for an easy dinner.
Brussels Sprouts - these mini-cabbage-shaped vegetables are fantastic when roasted and can be shredded and eaten raw in salads. Try our Roasted Brussels Sprouts.
Cabbage - a type of brassica that is leafy and may be green, red, or white. Cabbage is endlessly versatile and its mild flavor allows it to be used in many types of dishes. Try our Green Goddess Cabbage Salad.
Cauliflower - this cruciferous veggie has been having a real moment - cauliflower has been a stand-in for rice, pizza crusts, and more. It's great on a vegetable tray or roasted and served as a side. Try this Whole Roasted Cauliflower with Chimichurri Sauce.
Celery - these crisp, long stalks are crunchy and mild, great for adding to salads, soups, and veggie trays. Try celery in this Waldorf Salad Recipe.
Celery Root - this mild root vegetable, also called celeriac, has a celery-like flavor. It's great roasted or mashed.
Green Peas - while they're found year-round, peas are at their peak in Spring! Use them in this Leek & Pea Fried Rice.
Grapefruit - a large citrus fruit with beautiful pink flesh that's slightly astringent and sweet. Try this Grapefruit Salad.
Kale - a dark leafy green that's earthy and slightly bitter. This powerhouse veggie is great in soups, salads, casseroles, and more. Make some delicious Brussels Sprouts Kale Salad.
Kiwi - this bright green fruit has tropical flavors and is great eaten on its own or added to a fruit salad. Make this Kiwi Sorbet.
Leeks - an edible large allium that is similar in taste to scallions and chives. Make this Leek & Pea Fried Rice.
Lemons - juicy citrus that's endlessly versatile - bright yellow lemons add color and flavor to so many dishes. Make our Lemon Pepper Seasoning.
Mandarin Oranges - small, sweet citrus fruits that make a great snack or addition to a fruit salad. Use them in baking; try this Mandarin Orange Bundt Cake.
Mushrooms - earthy and spongy, these fungi are widely available in the fall. Saute them for a side dish, add them to pasta, or use them in a stir fry. We like these Savory Mushroom Galette.
Oranges - a sweet citrus fruit that can be juiced, and used in salads, baked goods, desserts, and marmalade. Here's How to Make Dried Orange Slices for use as a garnish or decoration.
Parsnips - a root vegetable that looks like a cream-colored carrot and can be used in a very similar way. You can roast parsnips for a delicious side dish or use it in a mash.
Pineapple - a sweet, tropical fruit that starts it's season this month! Make some Grilled Pineapple Salsa.
Radishes - edible root vegetables with a peppery bit that come in a variety of colors and sizes. Enjoy this Roasted Radish Salad Recipe.
Rutabaga - a large root vegetable that is a cross between a turnip and a cabbage. They're primarily roasted or mashed.
Spinach - small, leafy greens that pack a powerful punch of vitamins. Spinach is endlessly useful. Enjoy this Chickpea Spinach Curry.
Sunchokes - also called Jerusalem artichokes, these small root vegetables are usually roasted. Try these Crispy Roasted Sunchokes.
Sweet Potatoes - orange potatoes, with an earthy and sweet flavor, that can be used just like regular white potatoes. Use them in this Sweet Potato Green Curry Bowl.
Turnips - a small, white root vegetable that is sweet and nutty. Fantastic when roasted or mashed.
Ways to Cook with Spring Produce
There are some wonderful fruits and vegetables in season in March! There are some special gems you won't want to miss out on.
