What’s in Season – March Produce and Recipes

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The new month brings with it more sunshine and more delicious fruits and veggies. This is my handy produce guide to what’s in season in March.

A bunch of fresh produce available in March

March is officially springtime; the days are longer, the temperature’s warmer – and there are plenty of delicious things that have come into season. Consider March’s seasonal produce as a transition between the hearty vegetables of the winter and the brighter options of the new season. Much of the produce carries over from February, with a few new additions that are better suited to the Spring palate.


For March fruits, the kings of the citrus remain as they were in February. Some oranges, grapefruits, and tangerines will still be in season. Enjoy them in fruit salads, make fresh juices, or add them to smoothies.

Two glasses with grapefruit juice and ice

How to Make Grapefruit Juice (3 Methods)

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Brassicas and leafy greens

Arugula – Otherwise known as garden rocket or rocket salad, arugula’s peppery taste makes it a welcome part of an early spring salad, included in a sandwich, used as a garnish, sautéed to perfection, or turned into a delicious arugula pesto.

Arugula salad in a bowl

Simple Arugula Salad

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Broccoli (and Broccolini) – After a late winter growing season, broccoli and broccolini finally come into season in March. Just in time to try boiling it upside down – and see if the viral TikToks work – or trying it in this delicious stir fry or sauteed with garlic.

Panera Broccoli Chedar Soup topped with microherbs

Broccoli Cheddar Soup

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Chard – Swiss Chard is a superfood when it comes to leafy greens as it’s packed full of Vitamin C. If you don’t like spinach, this is perfect as a healthy sautéed side dish, added to soups or turned into delicious stuffed leaves.

Square Swiss Chard

Stuffed Swiss Chard Leaves

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Spinach – This March in-season produce can be used in virtually any dish, alongside other leafy greens like watercress and mustard greens. Great for salad season, sautéed with garlic, added to ravioli pasta, and more!

A serving of sautéed spinach

Easy Garlic Sauteed Spinach

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Cauliflower and Brussels Sprouts – It’s the end of the season for these winter staples, so enjoy them while they’re fresh! Roast Brussels sprouts in the oven, make delicious cauliflower soup, and more!

Cauliflower steaks on a tray with half a lemon

Grilled Cauliflower Steaks

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Cabbage and Kale – Like other leafy greens, cabbage and kale come fully in season this month and are a great substitute for other veggies best left behind for the winter. Boil or roast cabbage for a delicious side. Or make kale salads or kale smoothies to add lots of nutrients.

A serving of cabbage rolls

Stuffed Cabbage Rolls

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Root vegetables

Beets, Carrots, and Parsnips – Many of these vegetables are available all year round. But these three are reaching the end of their seasonal freshness in March so enjoy them at their best now. You can juice them, add them to pasta or stew, make soup, or roast them – they will be delicious either way.

A glass with freshly made beet juice

Homemade Beet Juice

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Sweet Potatoes – The same can be said for sweet potatoes. They’re at the end of their freshness, so should be enjoyed for the last time this month. If you have too many, you’ll be happy to hear they’re very versatile – you can bake, air fry, or even microwave them and make fries, mash, and more!

Sweet potato bread with big air pocket

Sweet Potato Flatbread

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Avocado – Though these are available all year round, avocados are one of the best fruits in season in March. They are a great source of plant-based, healthy fats and have become an incredibly versatile ingredient. Enjoy them on toast, make an authentic guacamole, add them to salads, or make a delicious pasta sauce.

Avocado pasta in a bowl topped with parmesan and basil leaves

Creamy Avocado Pasta Sauce

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Artichoke – Perfect for roasting and dipping, artichokes are kings of March produce, starting their season this month. We start to see vegetables that are lighter and more complex in taste – a great reflection of the changing seasons.

A spoonful of crockpot spinach artichoke dip

Crockpot Spinach Artichoke Dip

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Asparagus – An excellent source of Vitamin K, asparagus will have just completed its annual harvest and be flooding the shelves and farmer’s markets in March. I’m sure you’ll love roasted asparagus or a delicious asparagus cream soup.

A serving of asparagus soup topped with asparagus tips

The Best Asparagus Soup

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Leek – The sweet, mild flavor of leeks makes them great to add to soups, stews, and other recipes. You can also make a simple side dish by grilling or roasting them.

A bowl with homemade potato leek soup topped with a bit of parsley

The Best Potato Leek Soup

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And finally, spring greens like Spring Onion and Green Garlic are in peak season. Spring onions start their fresh season in March and make a great substitute for hefty yellow or white onions in cooking or salads. Similarly, green garlic – with its mellow flavor – will have survived the winter frost and be ripe for the picking. These are great options for lighter dishes without sacrificing any of the flavor.

If you try any of these recipes with March fruits and veggies, let me know how it goes in the comments below. I’d love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Seasonal produce guides

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