Seasonal eating changes slightly depending on where you live, but March follows some reliable patterns. It’s a transition month when winter crops are still strong and the earliest spring produce begins appearing. Here’s a simple look at the produce in season in March and what foods typically show up this time of year.

Produce in Season in March

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March In Season Produce: Fruits

Many fruits available now come from late-winter harvests or storage crops. These fruits make up a large portion of march in season produce.

• Oranges

• Mandarins / Clementines

• Grapefruit

• Lemons

• Limes

• Kiwi

• Apples (stored varieties)

• Pears (stored varieties)

In warmer regions, early strawberries may begin appearing toward the end of the month.

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Seasonal Produce in March: Vegetables

Vegetables dominate the list of seasonal produce in March, especially crops that thrive in cooler weather.

• Carrots

• Beets

• Cabbage

• Kale

• Brussels sprouts

• Leeks

• Onions

• Potatoes

• Turnips

• Parsnips

• Winter squash

These vegetables store well and remain available throughout late winter and early spring.

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Seasonal Produce for March: Herbs and Early Greens

As temperatures slowly warm, fresh herbs and early greens begin appearing in some regions. These foods help round out seasonal produce for March.

• Chives

• Parsley

• Early wild greens

• Nettles (in some climates)

These early greens are often among the first signs that spring harvests are approaching.

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Regional Differences to Keep in Mind

Your local in season produce March will vary depending on climate. Colder northern regions may still rely heavily on storage vegetables and citrus fruit. Warmer areas may begin seeing fresh greens and early berries sooner. Mediterranean climates often see spring produce arriving earlier than cooler regions.

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General Seasonal Patterns in March

March produce reflects a seasonal bridge. Winter vegetables and citrus are still abundant, while early spring crops slowly begin appearing. Storage vegetables and fruits continue filling the gap before the larger spring harvest arrives.

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Simple Ways to Eat Seasonally in March

• Roast root vegetables with olive oil and herbs.

• Add citrus to salads for freshness.

• Make soups with cabbage, potatoes, and leeks.

• Use lemons to brighten vegetables or fish.

• Add fresh parsley or chives to spring dishes.

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Eat what the land gives you this month — your body will thank you for it.