What Is In Season In March
Discover what’s in season this March with a guide to fresh, flavorful fruits and vegetables. From vibrant citrus to hearty root vegetables, learn what to enjoy this month and make the most of spring’s early bounty.
March is a month of change, where winter’s rich produce meets the budding freshness of spring. Eating with the seasons means better flavor and nutrition and supports a more sustainable way of living. In March, your grocery store shelves might show the last hurrahs of winter vegetables like sweet potatoes and Brussels sprouts alongside early spring offerings such as green peas, fresh herbs, and leafy greens. It’s the perfect time of year to explore the joys of in-season produce and whip up some delicious seasonal recipes like this Simple Spring Salad Recipe with Fennel.
As a nutrition consultant and chef, I always recommend choosing in-season produce. Seasonal recipes made with fresh produce are more nutritious and flavorful. Eating with the seasons allows you to enjoy different fruits and vegetables at their peak while supporting a sustainable food system.
Seasonal eating is one of the best ways to optimize your health. Fresh greens, citrus fruits, root vegetables, and cruciferous vegetables are great sources of vitamins, minerals, and antioxidants. These nutrients support digestion, energy levels, and overall well-being.
Cooking with in-season produce is also an easy way to keep meals exciting. The best salads, soups, and stir fry dishes use the freshest ingredients available. March is the best month to start incorporating more greens and fresh herbs into meals.
Why Seasonal Eating Matters
Eating seasonally is more than a trendy concept—it’s a way of life that connects us to nature’s rhythms. Seasonal eating enhances our health, supports local farms, and adds fresh flavor to our meals. When you choose foods grown in tune with the seasons, you make choices that benefit you, your body, and the planet.
You Get Fresher, Tastier Food
Let’s face it: nothing beats food that tastes like it should. Ever bite into a tomato in the off-season and feel… underwhelmed? That’s because produce picked in its natural growing season comes packed with flavor. When fruits and veggies ripen under the sun, they develop their fullest, sweetest, and most vibrant taste. Plus, seasonal produce takes a shorter journey to your plate since it’s often grown closer to your area. That’s a win for taste buds and freshness alike!
It’s Good for Your Health (And Wallet)
Seasonal foods are more affordable and packed with nutrients. Why? Because fresh, in-season produce is harvested at its peak—loaded with vitamins, minerals, and antioxidants. For instance, spring greens like collard greens and bok choy are bursting with vitamin K and other health-boosting nutrients. You’ll eat better and possibly save money as it’s often cheaper than out-of-season imports. Bonus: fewer pesticide residues as they’re naturally grown in their preferred climate.
Curious how seasonal eating impacts your health and overall well-being? Check out this article exploring the benefits of seasonal eating.
Supports the Local Food System
Seasonal eating means strolling through farmer’s markets, supporting local growers, and savoring recently picked produce. Whether it’s winter vegetables in the colder months or freshly harvested spring greens, you’re helping nearby farms thrive. Local, in-season produce keeps small farmers in business and reduces transport-related environmental strain.
Vegetables in Season in March
March is a delightful time for fresh produce lovers. As winter fades away, early spring flavors start to shine. It’s a great time to embrace leafy greens, root veggies, and other seasonal favorites. These fresh offerings are not only tasty but also packed with nutrients. Here’s your guide to March vegetables worth adding to your grocery list!
Leafy Greens to Love
March brings a bounty of leafy greens that will inspire all kinds of dishes. From salads to stir-fries, you can’t go wrong with these nutrient powerhouses:
- Spinach: Mild and versatile, it’s perfect for smoothies, soups, or sautéed with olive oil.
- Collard Greens: An excellent addition to any hearty meal, packed with fiber and vitamins.
- Swiss Chard: Its crunchy stems and tender leaves are a great way to add color and texture to your plate.
- Romaine Lettuces: Ideal for building the freshest salad bowl this season.
(Need some inspiration? Check out this guide to nourishing your body during spring and discover seasonal vegetables you’ll love!)
Root Vegetables for a Cozy Touch
Craving something hearty and grounding? Root vegetables like sweet potatoes and parsnips are still going strong in March. They are excellent for roasting or mashing. One of my personal favorites is Honey-Roasted Parsnips—sweet, nutty, and perfectly caramelized.
Other root veggies to stock up on include:
- Carrots: Their natural sweetness makes them great for snacks or savory dishes.
- Beets: Roast them for salads or blend them into soups for a touch of their earthy flavor.
Cruciferous Vegetables Are Still in Season
Cruciferous vegetables thrive during the cooler months; in March, they’re still at their peak season. These veggies are a great source of vitamins and perfect for adding a crunchy texture to your meals:
- Broccoli: It’s a star of the show when paired with simple olive oil and garlic for an easy side dish.
- Brussels Sprouts: Roast them with a crispy coating, or slice them thin for a raw salad.
- Cabbage: Mild yet crunchy, ideal for coleslaw or stir-frying.
Green Peas and Green Beans
March is a great time to start seeing green peas and beans at the market. Green peas add a crunchy texture to salads and savory dishes. They are one of the best plant-based protein sources and a great addition to stir-fry recipes. Green beans, also known as snap beans, are another favorite vegetable in early spring. They are crisp, tender, and easy to cook. They pair well with lemon, garlic, and fresh herbs.
Radish and Fennel
Radishes are one of the first spring vegetables to appear. They have a crunchy texture and a peppery bite, making them perfect for salads, slaws, and quick pickles. Sliced thin, radishes add a fresh, crisp element to tacos, grain bowls, and sandwiches. Roasting them mellows their sharpness, bringing out a slightly sweet and nutty flavor.
Fennel is another fantastic vegetable in March. It has a mild flavor with a hint of licorice and a crunchy texture. The bulb can be sliced and eaten raw in salads, roasted for a caramelized sweetness, or sautéed in savory dishes. The feathery fronds work well as a fresh herb garnish, adding a light anise flavor to soups and seafood dishes.
Asparagus and Artichokes
Asparagus is a true star of early spring. This tender, green vegetable is packed with fiber, folate, and antioxidants. It can be roasted, grilled, or steamed, making it a versatile addition to any meal. Asparagus pairs beautifully with fresh lemon, garlic, and olive oil, bringing out its naturally sweet, earthy flavor. It’s also a fantastic ingredient in frittatas, pasta dishes, and grain bowls.
Artichokes also make their seasonal debut in March. These nutrient-rich vegetables are high in fiber and antioxidants, making them an excellent choice for digestive health. Steamed or roasted artichokes have a deliciously mild, nutty taste. The tender hearts can be used in salads, dips, or even blended into creamy soups for a unique, rich flavor. Enjoy artichokes with a simple lemon and garlic dressing to highlight their natural taste.
Early Spring Additions
March is the start of spring, meaning some unique, fresh vegetables begin to pop up. Here’s what you’ll start finding at farmers markets and local stores:
- Wild Garlic: With its bold flavor, it’s a wonderful ingredient to level up savory dishes. Enjoy it in dips or dressings for a delightful punch of flavor. (Speaking of which, this easy wild garlic dip recipe is a must-try!)
- Green Garlic: Milder than mature garlic, it’s perfect for soups, sautés, or even scrambled eggs.
- Nettle: one of the most nutritious wild foods available in early spring. It is a rich source of vitamins K, C, and iron. While nettles have a sting when fresh, cooking or drying them removes this, making them safe to eat. They are often used in soups, teas, or even pesto. Nettle soup is a traditional dish in many cultures, offering a deep, earthy taste and a boost of minerals. This wild green is a fantastic ingredient to add to seasonal recipes, providing both flavor and nutrition.These vegetables are a great way to introduce freshness and vibrancy to your March meals.
Fruits in Season in March
March brings a delightful array of sesonal fruits—sweet, tangy, and bursting with freshness!
Citrus Fruits to Brighten Your Day
Citrus fruits shine in March—think zingy, sweet, and downright refreshing options for the cooler weather. These fruits are loaded with antioxidants and are an excellent source of Vitamin C. Here are a few favorites to grab this month:
- Blood Oranges: Known for their stunning dark red flesh. They bring sweet flavors with a hint of berry-like tang. Perfect for juicing or snacking!
- Grapefruits: Pair with a drizzle of honey for a tangy but sweet treat!
- Lemons and Limes: Always versatile—brighten up dishes, squeeze them into dressings, or add citrusy zest to baked treats.
Citrus fruits are not only refreshing but also a great addition to recipes like salads and marinades. (Craving ideas? Check out Build Your Spring Menu for inspiration!)
Tropical Fruits for a Sweet Escape
Who says you need a vacation to indulge in some tropical delights? March brings some of the sweet fruits we absolutely love! Here are the ones to keep an eye out for:
- Pineapples: Juicy, sweet, and perfect for snacking, grilling, or tossing into smoothies.
- Mangoes: A tropical favorite packed with flavor. These are great for desserts, salsas, or just enjoying themselves.
- Papayas: Creamy and sweet, they’re fantastic when paired with lime for a simple snack.
Seasonal Recipes for Fresh Fruits
Looking for different ways to enjoy fresh, seasonal fruit this March? Incorporating fruit into your meals is easier than you think! Add citrus slices to your morning bowl, toss berries into yogurt, or bake a delicious fruit tart. One of our favorite things is making smoothies packed with tropical fruits and leafy greens. For more creative ideas, try this Simple Spring Salad Recipe with Fennel that brings a fresh twist to the table!
Make the Most of March Produce
March is a great time to enjoy a mix of winter vegetables and early spring greens. This seasonal produce guide highlights the best fruits and vegetables to add to your grocery list this month.
Some of the best seasonal recipes for March include:
- Green garlic pesto with fresh herbs
- Swiss chard and sweet potato stir fry
- Honey-roasted parsnips with citrus glaze
- Wild nettle soup with spring onions
- Citrus and romaine lettuce salad with fresh dill
March is full swing into spring produce. Eating seasonally is a great way to support your health and enjoy the best flavors this time of year. Stock up on fresh fruits, leafy greens, root veggies, and fresh herbs for delicious meals all month long.
Don’t miss this Simple Spring Salad Recipe with Fennel for more ideas on using seasonal veggies.
March is a fantastic time to embrace the beauty of fresh, seasonal produce. Whether you’re stocking up on leafy greens, sweet potatoes, or vibrant citrus fruits, this is the perfect time of year to explore and enjoy nature’s freshest offerings.
Experimenting in the kitchen not only opens up new flavors but also boosts nutrition and sustainability. Cooking with the freshest ingredients always brings out their best qualities.
Ready to explore seasonal recipes? For more ideas and inspiration, check out this guide to nourishing your body during spring. Happy cooking, and happy March!
Spring Recipes From A Nutrition Consultant and Chef
Gluten-Free Żurek: Polish Sour Rye Soup
Best Deviled Egg Dip
Marbled Easter Eggs Using Oil
Spring Detox Smoothie Recipe With Cilantro
Creamy Spring Chicken Salad With Mayo
Spring Salad Recipe With Fennel
Pine Tips Balsamic Salad Dressing (From Spruce)
How To Make Chocolate-Covered Spruce Tips
How To Make Pine Tips/ Needles Infused Oil
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