The month of March marks the transition from winter to spring and brings fresh colors and flavors into the kitchen. As nature slowly awakens from its winter sleep, we can look forward to a variety of seasonal foods. Here you will find an overview of fruits, vegetables, and herbs available in March, divided into outdoor produce and stored produce.

Outdoor-grown produce: Wild garlic, mushroom, chicory, lamb’s lettuce, chervil, cress, rhubarb, arugula, rosemary, chives

Stored Produce: Apple, butternut squash, Chinese cabbage, carrot, potato, celeriac, garlic, leek, beetroot, red cabbage, spaghetti squash, white cabbage, savoy cabbage, onion