Table of Contents

Toggle

Artichokes: A true sign of spring, artichokes are fantastic steamed, grilled, or roasted. Their unique flavor and tender heart make them a delightful addition to salads or as a standalone appetizer. High in fiber and antioxidants.

Arugula: This peppery green brings a fresh, vibrant kick to salads, sandwiches, and pizzas. Look for crisp, bright green leaves to add a zesty note to your dishes.

Asparagus: One of the quintessential spring vegetables, asparagus spears are crisp and tender. Enjoy them roasted, grilled, steamed, or blanched, perhaps with a squeeze of lemon or shaved raw into salads.

Avocados: While often available year-round, March can still be a good time for creamy, ripe avocados, perfect for guacamole, toast, or enriching salads with healthy fats.

Beets: Earthy and sweet, beets are incredibly versatile. Roast them, boil them, or even grate them raw into salads for a vibrant color and distinct flavor. They’re excellent pickled too.

Bok Choy: A crisp and slightly sweet Chinese cabbage, ideal for stir-fries, soups, or lightly steamed as a healthy and quick side dish. Both the white stems and green leaves are edible.

Broccoli: Still going strong from winter, broccoli is excellent roasted, steamed, or added to pasta dishes and stir-fries. Rich in vitamins C and K, and a great source of fiber.

Brussels Sprouts: These small cabbages become wonderfully nutty and slightly sweet when roasted or pan-fried. Pair them with bacon, balsamic glaze, or simply a sprinkle of salt.

Cabbage: From hearty green cabbage to colorful red varieties, cabbage is perfect for slaws, sautés, or fermented dishes like kimchi and sauerkraut. It’s affordable and keeps well.

Carrots: Sweet and crunchy, carrots are a beloved staple. Enjoy them raw as a snack, roasted to bring out their sweetness, in hearty soups, or grated into baked goods like carrot cake.

Cauliflower: Versatile cauliflower can be roasted whole, mashed as a potato alternative, made into rice, or added to curries and soups. It’s a low-carb hero and absorbs flavors beautifully.

Celery: A refreshing crunch for salads, soups, or as a healthy snack with dips. It adds a subtle savory note and depth to many cooked dishes, especially mirepoix bases.

Collard Greens: These robust greens are delicious slow-cooked with smoky ingredients or quickly sautéed with garlic and a splash of vinegar for a nutritious side dish.

Cucumber: While peak season is summer, some early greenhouse varieties or imports might be available, offering a crisp, refreshing bite for salads, sandwiches, or infused water.

Endive: Known for its slightly bitter crunch, endive is fantastic in salads, often paired with sweet fruits or creamy cheeses, or as a boat for savory fillings.

Fennel: With its distinct licorice-like flavor, fennel bulbs can be roasted, grilled, or shaved raw into salads for a refreshing anise note. The fronds can be used as a delicate herb.

Kale: This superfood green remains in season, perfect for salads (massaged with dressing first for tenderness!), sautés, or adding to smoothies for a powerful nutritional boost.

Leeks: Sweet and delicate when cooked, leeks are excellent in soups, gratins, quiches, or sautéed as a flavorful base for many dishes. Their mild onion flavor is highly prized.

Mushrooms: A wide variety of mushrooms thrive in cooler, damper conditions, making March a great time for buying fresh shiitake, cremini, portobello, or oyster mushrooms for savory dishes. They add umami depth.

Parsnips: Sweet and earthy, parsnips are wonderful roasted alongside other root vegetables, pureed into creamy soups, or even made into healthy crisps. They offer a unique, subtle sweetness.

Peas: Early varieties of sweet garden peas are one of the true delights of early spring. Enjoy them fresh, blanched and added to risottos, pasta, or simply served with a pat of butter.

Onions: A fundamental ingredient for almost any savory dish, onions are plentiful. Look for various types like yellow, red, and sweet onions to add distinct flavors to your cooking.

Potatoes: A versatile and comforting staple, potatoes are perfect for roasting, mashing, frying, or incorporating into hearty side dishes and main courses. Many varieties are available.

Radicchio: This bitter red chicory adds a beautiful color and sharp flavor to salads, or can be grilled or roasted for a mellowed, slightly sweeter taste. It pairs well with rich flavors.

Radishes: Offering a delightful peppery crunch and a hint of spice, radishes are fantastic sliced into salads, served simply with butter and salt, or roasted for a milder flavor.

Rutabagas: A robust root vegetable similar to turnips, rutabagas are great in stews, mashed, or roasted for a slightly sweet, earthy flavor. They are hardy and nutritious.

Spinach: Fresh spinach is abundant. Use it generously in salads, quickly sauté it with garlic, or wilt it into eggs, pasta dishes, and smoothies for a nutrient-packed addition.

Sunchokes (Jerusalem Artichokes): These knobby root vegetables have a sweet, nutty flavor, often likened to artichoke hearts or water chestnuts. Excellent roasted, fried, or puréed into creamy soups for a unique taste.

Spring Onions: Also known as scallions, these are tender and milder than mature onions. They are perfect as a fresh garnish, in salads, or lightly cooked in stir-fries, adding a delicate onion flavor.

Sweet Potatoes: Still a hearty favorite, sweet potatoes are incredibly versatile and nutritious. Great roasted, baked, mashed, made into fries, or spiralized into healthy “noodles.”

Turnips: These versatile root vegetables can be roasted, mashed, or added to soups and stews for a slightly peppery, sweet flavor. Both the root and the greens are edible.

Apples: Many apple varieties store well into spring, offering a crisp, sweet snack or a versatile ingredient for baking, sauces, and cooking. Look for firm, unblemished fruits.

Bananas: Always available and a global favorite, bananas are a go-to for smoothies, baking (especially banana bread and muffins!), or a quick energy boost. Don’t forget their nutritional benefits.

Blood Oranges: These stunning citrus fruits are still in season, known for their deep red, maroon, or even vibrant purple flesh and distinctive sweet-tart flavor. Perfect for juices, elegant salads, or striking desserts.

Clementines: Easy to peel and delightfully sweet, clementines are a convenient and refreshing snack, perfect for lunchboxes or a quick citrus fix. High in Vitamin C.

Grapefruit: Enjoy the tangy, sometimes sweet, flavor of grapefruit for breakfast, a refreshing juice, or in vibrant salads that benefit from its slightly bitter notes. A great way to start your day.

Kiwi: Offering a bright, tropical tang and vibrant green flesh, kiwis are packed with Vitamin C and fiber. They’re great in fruit salads, smoothies, or as a garnish for desserts.

Kumquats: These tiny citrus fruits are unique because you eat the peel and all! They offer a delightful sweet, tart burst of flavor, great for marmalades, garnishes, or eating whole for an adventurous snack.

Lemon: A kitchen essential, lemons provide a zesty kick to both sweet and savory dishes, from brightening dressings and marinades to enhancing desserts and beverages. Their juice and zest are indispensable.

Lime: Similar to lemons, limes offer a sharp, acidic flavor that brightens up drinks (like mojitos and margaritas), marinades, and many international cuisines, especially Mexican and Thai dishes.

Mandarins: Sweet and easy to segment, mandarins are a delightful snack and add brightness and a burst of citrus flavor to fruit salads, savory dishes, or even baked goods.

Oranges: Juicy and packed with Vitamin C, various orange varieties are still abundant in March and perfect for juicing, snacking, or adding a citrusy lift to a wide array of recipes, from glazes to desserts.

Pears: Some pear varieties, like Anjou and Bosc, store well into early spring, offering a crisp or tender texture and a sweet, mellow flavor. Excellent in salads, baked goods, or with cheese.

Persimmon: While late in their season, some Fuyu persimmons might still be available in early March, offering a sweet, firm texture perfect for slicing into salads or enjoying as a unique fruit snack.

Pineapple: A fantastic tropical addition for March! Sweet and tangy, fresh pineapple is excellent on its own, grilled, or blended into smoothies, cocktails, and savory dishes for a touch of tropical flair.

Strawberries: Early varieties of strawberries begin to appear in March, especially in warmer regions. Look for firm, bright red berries to enjoy their sweet juiciness in desserts, salads, or simply fresh.

Tangelos: A hybrid of tangerine and pomelo/grapefruit, tangelos are known for their easy-to-peel skin, juicy flesh, and distinctively sweet-tart flavor, often recognized by their knob-like top.

Tangerines: Smaller and sweeter than oranges, tangerines are perfect for snacking and juicing. They add a bright, aromatic quality to both sweet and savory dishes.