March Fruits and Vegetables in Season

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Wondering what’s in season this March? Check out our handy guide to the best in season produce this month. March signals the beginning of spring and with it a whole new host of exciting vegetables and fruits to experiment with in the kitchen. We’ve got some exciting seasonal delights in store this month, so take a look below to learn more and pick up some tips and fantastic recipes from Drogo’s Kitchen.

March vegetables in season in the UK

Purple cauliflower is available all-year round but we’ve decided to include because it’s worth adding to your shopping basket. The colour is beautiful and can be retained after cooking with a splash of lemon juice or by avoiding boiling and steaming. The flavour is nutty and sweet, and the cauliflower will add a lovely dose of much needed colour to your vegetable dishes as the weather starts the warm up.

Lettuce is at its peak in spring, as it is a cool-season crop. We stock lamb’s lettuce, also known as Mache, which is a fantastic variety that can served raw in a salad or steamed like spinach.

Artichokes have two peak seasons, the first of which begins in March and runs through to June. We sell both globe artichokes and baby artichokes on our site. Artichokes are best eaten as soon as they arrive, and are great for making a simple Italian antipasti. Both types require paring, however the baby artichokes are entirely edible, and are much easier to prepare. This vegetable can be cooked in a variety of ways too: boil, steam, or even roast your artichokes for a wonderful starter. You can’t go wrong with a simple garlic and butter dressing but you can also stuff these with parmesan, herbs, and breadcrumbs.

Watercress is starting to come into season as well around this time of year. It’s really at its peak in spring and is typically eaten raw to enjoy its subtle flavour. Puree into a soup for a refreshing starter or use as a herb to pile into sandwiches or add to salads.

A few varieties of mushrooms come into season in the spring such as oysters and morels. Oyster mushrooms can be found year-round, but are at their peak when the weather starts to warm up. Our king oyster mushrooms and these grey oyster mushrooms, are meaty and flavourful and are a great alternative to porcinis. Morels are known as a harbinger of spring and we will start to see them at the end of March. The morel season is fleeting, so be sure to try these when they are available. The majority of mushrooms will come into season in the autumn, but you can also purchase dried versions year-round. For more information about mushrooms read our guide here.

Sorrel is another herb that comes into season in spring and is great tossed into salads or used to enhance dishes. It has a slight acidity comparable to lemon and is delicious added into foaming butter and served alongside white fish.

Asparagus started to come into season at the end of February, and it’s just getting better as the weather warms up. Pop some of this delicious green in your basket and check out Drogo’s Kitchen for some recipe inspiration. We have a great spring salad recipe here featuring our wonderful asparagus and truffles.

There is a truffle for every season, and we are at the interchange of two truffle seasons now. The Perigord season is coming to a close as the Spring white truffles are coming in. The spring white truffle is delicate and aromatic and complements high quality, simple ingredients and dishes such as pastas and risottos. Spring white truffles are best enjoyed raw to appreciate their beautiful taste. Grate over finished dishes and add a drizzle of infused white truffle oil for an extra dose of luxury.

Radishes are still around, and are great in salads or as a garnish for a main course. The peppery, sweet flavour adds a great contrast to a variety of ingredients.

Turnips are available year round, but the baby turnips are at their peak in spring after a cool winter and are packed with flavour. Juicy and mild, these baby turnips are delicious glazed in miso and served alongside wagyu beef.

Bok choi is a delicious Chinese cabbage that is great stir fried or added to stews. This bright green vegetable is quite versatile and is a staple in many Asian dishes. It is a cool weather vegetable, but is available year-round.

Carrots are a great root vegetable to continue enjoying and are typically available all year-round, but we have a great variety for you to choose from. Baby carrots, heritage purple, and more for you to explore.

Spring is a great time for baby vegetables such as these cucumbers which are delicious to snack on or add to salad. The flavour is a bit more intense and they would be great for pickling too.

Chicory is at the tail end of its season, which begins in August again. Make the most of this endive with our selection of white and red chicory. The vegetable is slightly bitter but grilling or roasting can bring out some natural sweetness. Serve in salads or as the base for canapes, it also works very well with cheese in a creamy gratin.

Cavolo Nero is another delicious variety of cabbage, but this dark green leafy vegetable is an Italian is completely different in taste and texture. Stir fry or simple dress in olive oil and lemon and massage until tender for a delicious side for rich meats.

Radicchio is a great spring vegetable to get into for March. It can be eaten raw or cooked to play up its bitter and sweet flavours. Radicchio is a cultivated type of chicory and is a forced crop which is what creates its beautiful colour. We sell quite a few types such as Treviso and tardivo, which are both wonderful in salads or roasted in olive oil.

The season for Jersey royal potatoes begins in March and will run through to July. These spuds are quite special and have a delicious nutty, sweet, and earthy taste.

March fruit in season in the UK

Rhubarb is one of the first harvests of the season and is typically at its peak in the springtime. Right now is the forced rhubarb season, which is actually sweeter and softer than the summer varieties grown in the field. Rhubarb is technically a vegetable and can be eaten raw, but is typically treated as a fruit and added to desserts to contrast with its tart flavour.

Citrus continues to flourish into March, but you’ll want to get your orders in quick for the last batches of winter blood oranges. Browse Drogo’s Kitchen for our best citrus recipes or just enjoy these as they are.

Pineapples can be found year-round, but are especially delicious from March to July. These mini pineapples, also known as the Queen Victoria variety, are some of the best we’ve tasted. Mini produce tends to be more intense, and these juicy fruits are a prime example. Pick some up to try for yourself!

Kumquats are still in season too. The bright orange citrus fruits are sweet and tangy, with a slightly sour taste. The entire fruit is edible, no need to peel the rind. Snack on these little fruits or use in cocktails or add to salads.

Persimmon, also known as kaki fruit or Sharon fruit are a delicious wintry fruit that can be cooked as well as eaten raw. These fruit are truly unlike anything else, with a complex sweetness and flesh that is silky in texture.

What to cook in March

It’s very easy to forget about seasonality when it seems like the supermarket produce stays the same year round, but picking out a few fruits and vegetables from this list is a great way to appreciate them at their peak. Shop our site for the ingredients and get inspired by some of these seasonal recipes!