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Seasonal Fruit & Vegetables in March: The Best of Winter Meets the First Taste of Spring

March is a beautiful turning point in the kitchen. It’s the final curtain call for many of our hearty winter vegetables, while the first fresh, vibrant signs of spring begin to appear.

If you love cooking seasonally, March is full of opportunity. Think deep, earthy roots alongside bright greens and sharp, pink rhubarb. It’s a month of contrast — comforting yet refreshing.

Let’s explore what’s at its best right now.

March Vegetables in Season

Purple Sprouting Broccoli

The true star of March. Sweeter and more delicate than regular broccoli, purple sprouting broccoli is packed with flavour and nutrients. Lightly steamed, roasted or stirred through pasta, it’s one of the best British-grown options this month.

Leeks & Spring Onions

Leeks are still excellent in March — perfect for soups, risottos and tarts. Meanwhile, spring onions bring a milder, fresher flavour that hints at the warmer months ahead.

Forced Rhubarb

Technically a vegetable (though used as a fruit), forced rhubarb is grown in the dark to produce tender, vibrant pink stalks. It’s less fibrous and beautifully sweet-sharp — ideal for crumbles, compotes and cheesecakes.

Root Vegetables

Carrots, parsnips, beetroot and celeriac are still going strong. March is your last real chance to enjoy these winter staples at their best before spring produce fully takes over.

Leafy Greens

Spinach, watercress, cabbage and kale are fresh, nutritious and incredibly versatile. Toss into salads, blend into soups or wilt gently as a side.

Artichokes

Look out for varieties like Petit Violet. They’re delicate, slightly nutty and perfect for simple Mediterranean-style dishes.

Wild Garlic

Arriving towards the end of the month, wild garlic is a real seasonal treat. Its fresh, garlicky aroma works beautifully in pestos, butters and soups.

March marks the transition — it’s the last call for savoy cabbage and sprouts, while early spring greens begin to shine.

March Fruit in Season

March fruit is a comforting mix of winter staples and bright citrus freshness.

Rhubarb

Again, the hero of the month. Its sharp flavour balances beautifully with sweet desserts or even savoury dishes like duck or mackerel.

Apples & Pears

Stored British apples and pears are still crisp and reliable. They may not be freshly harvested, but they remain flavourful and versatile.

Citrus Fruits

Blood oranges (especially Tarocco varieties), clementines and Seville oranges are excellent this time of year. Perfect for marmalade, baking or adding brightness to salads.

Forced Strawberries

Early European strawberries begin to appear. While not yet at peak British summer sweetness, they bring a welcome burst of colour.

Mangoes & Papayas

Imported tropical fruits are also readily available, offering contrast to traditional British produce.

Why Seasonal Cooking Matters

Choosing seasonal produce usually means:

  • Better flavour

  • Better nutritional value

  • Better value for money

  • Support for British growers

  • Lower food miles

March is about balance — enjoying the final comfort of winter roots while welcoming the freshness of spring greens.

If you’re picking just a few highlights this month, look for British-grown purple sprouting broccoli, forced rhubarb and wild garlic. They truly define the season.

So tell me — what’s going in your basket this week?

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