Seasonal produce · March
What’s in season in March
March brings the first hints of spring: asparagus, peas, radishes and tender greens arrive as winter citrus winds down. This list covers 24 fruits and vegetables typically at their peak in March across much of the US.
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Fruits in season in March (7)
Apples
FruitKey nutrients: Fiber, vitamin C, polyphenols
Storage: Refrigerate in the crisper drawer; apples keep for weeks and give off ethylene, so store them away from leafy greens.
Avocados
FruitKey nutrients: Monounsaturated fat, fiber, potassium
Storage: Ripen on the counter, then refrigerate once they yield to gentle pressure.
Grapefruit
FruitKey nutrients: Vitamin C, vitamin A
Storage: Keeps a week on the counter or several weeks in the fridge. It interacts with many medicines, so check with your pharmacist.
Kiwifruit
FruitKey nutrients: Vitamin C, fiber, folate
Storage: Ripen on the counter, then refrigerate for up to 2 weeks.
Lemons and limes
FruitKey nutrients: Vitamin C, flavonoids
Storage: Refrigerate in a sealed bag to keep them juicy for up to a month.
Oranges
FruitKey nutrients: Vitamin C, folate, fiber
Storage: Keep on the counter for a week or refrigerate for 2 to 3 weeks.
Strawberries
FruitKey nutrients: Vitamin C, folate, anthocyanins
Storage: Refrigerate unwashed and eat within 2 to 3 days.
Vegetables in season in March (17)
Asparagus
VegetableKey nutrients: Folate, vitamin K, fiber
Storage: Stand the spears upright in a jar with an inch of water in the fridge, loosely covered.
Broccoli
VegetableKey nutrients: Vitamin C, vitamin K, glucosinolates
Storage: Refrigerate unwashed in a loosely closed bag; use within 3 to 5 days.
Cabbage
VegetableKey nutrients: Vitamin C, vitamin K, fiber
Storage: Whole heads keep for weeks in the fridge; wrap cut halves tightly.
Carrots
VegetableKey nutrients: Beta-carotene, fiber
Storage: Remove green tops and refrigerate in a bag; they keep for weeks.
Collard greens
VegetableKey nutrients: Vitamin K, calcium, folate
Storage: Wrap in a damp towel inside a bag in the fridge; use within 5 days.
Kale
VegetableKey nutrients: Vitamin K, vitamin C, calcium
Storage: Refrigerate unwashed wrapped in a towel inside a bag; use within 5 to 7 days.
Leeks
VegetableKey nutrients: Vitamin K, prebiotic fiber
Storage: Refrigerate unwashed and loosely wrapped; slice and rinse well before cooking.
Lettuce
VegetableKey nutrients: Vitamin K, vitamin A, folate
Storage: Wash, dry thoroughly and store in a container lined with paper towels.
Mushrooms
VegetableKey nutrients: Selenium, B vitamins, vitamin D (UV-exposed)
Storage: Refrigerate in a paper bag, not plastic, and wipe clean just before use.
Onions
VegetableKey nutrients: Quercetin, prebiotic fiber
Storage: Store whole onions in a cool, dry, ventilated place away from potatoes.
Parsnips
VegetableKey nutrients: Fiber, vitamin C, folate
Storage: Refrigerate in a bag; they keep for weeks.
Peas
VegetableKey nutrients: Protein, fiber, vitamin K
Storage: Refrigerate in the pod and shell just before cooking; frozen peas are a great backup.
Potatoes
VegetableKey nutrients: Potassium, vitamin C, fiber (with skin)
Storage: Store in a cool, dark, ventilated place, not the fridge, and away from onions.
Radishes
VegetableKey nutrients: Vitamin C, glucosinolates
Storage: Remove the greens and refrigerate the roots in a bag.
Spinach
VegetableKey nutrients: Vitamin K, folate, iron, lutein
Storage: Refrigerate in a container lined with paper towels; use within 5 days.
Swiss chard
VegetableKey nutrients: Vitamin K, magnesium, vitamin A
Storage: Refrigerate unwashed and wrapped in a damp towel; use within 3 to 5 days.
Turnips and rutabagas
VegetableKey nutrients: Vitamin C, fiber, glucosinolates
Storage: Refrigerate in a bag for several weeks; cook the greens too.
About these dates: peak months are US-general estimates for the temperate Northern Hemisphere, based on the USDA SNAP-Ed seasonal guide and state extension calendars. Availability varies by region, climate and year: the South and California often start weeks earlier, and northern states later. Imported and stored produce (like apples, citrus and potatoes) is available much longer. Ask local farmers or check the USDA farmers market directory.
This tool is for general education and isn’t medical advice. See our medical disclaimer, and talk with a clinician or registered dietitian about your own needs.
Sources
- USDA SNAP-Ed Connection, Seasonal Produce Guide. https://snaped.fna.usda.gov/resources/nutrition-education-materials/seasonal-produce-guide
- Mississippi State University Extension, Buy Fresh Fruits and Vegetables in Season. https://extension.msstate.edu/publications/buy-fresh-fruits-and-vegetables-season
- Michigan State University Extension, MI Fresh Produce Availability Guide. https://www.canr.msu.edu/mi_fresh/uploads/files/PRODUCE_AVAILABILITY_GUIDE_ENGLISH-2025-LP.pdf
- NC State Extension, Seasonal Availability Calendar for Fresh Produce. https://homegrown.extension.ncsu.edu/wp-content/uploads/2020/08/Seasonal-Availability-Calendar-Chart-for-Fresh-Produce_Homegrown-Final.pdf
- University of Illinois Extension, What’s in Season. https://extension.illinois.edu/sites/default/files/cjmmwhatsinseason.pdf
- U.S. FDA, Selecting and Serving Produce Safely. https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-produce-safely