What Vegetables Are in Season? (By Month)

In-season vegetables taste better, cost less, and are more nutritious. Here's what's in season each month in the US.

Spring (March-May)

• March: Asparagus, peas, artichokes, spinach, lettuce
• April: Asparagus, radishes, spring onions, arugula, fava beans
• May: Snap peas, zucchini, new potatoes, herbs (basil, cilantro)

Summer (June-August)

• June: Tomatoes, corn, cucumbers, peppers, green beans
• July: Tomatoes, eggplant, summer squash, melons, berries
• August: Tomatoes, corn, peaches, watermelon, okra

Fall (September-November)

• September: Butternut squash, apples, grapes, broccoli
• October: Pumpkin, sweet potatoes, Brussels sprouts, pears
• November: Root vegetables (carrots, beets, turnips), cranberries

Winter (December-February)

• December: Kale, citrus fruits, cabbage, winter squash
• January: Citrus, leeks, parsnips, stored root vegetables
• February: Late citrus, early greens, stored apples

Why Buy Seasonal?

• Better taste: Picked at peak ripeness, not shipped across the world.
• Lower cost: Supply is high, so prices drop.
• More nutritious: Shorter time from farm to table means more vitamins.
• Better for the environment: Less transportation, less refrigeration.

Find seasonal recipe ideas with our free What's in Season tool.

Frequently Asked Questions

Are frozen vegetables as good as fresh?

For nutrition, often yes. Frozen vegetables are picked at peak ripeness and flash-frozen, which preserves nutrients. Fresh vegetables can lose nutrients during transport and storage.

How do I know if produce is in season at my store?

Check the price. In-season produce is usually the cheapest and most abundant. Out-of-season produce is expensive and often imported.