Healthy eating - vegetables
Spring vegetables in season
March to May
You'll have to wait a little longer for the fresh varieties of fruit. Rhubarb is available, however although usually thought of as a fruit, is actually a vegetable.
- Asparagus
- Chicory
- Jersey Royal new potatoes
- Purple sprouting broccoli
- Radishes
- Rhubarb
- Spinach
Summer vegetables in season
June to August
- Asparagus
- Aubergine (Eggplant)
- Broad beans
- Broccoli
- Carrots
- Cauliflower
- Celery
- Courgettes
- Cucumbers
- Fennel
- French beans
- Globe artichoke
- Herbs for example dill, basil, coriander.
- Leeks
- Lettuce
- Mange-tout (snow peas)
- Peas (in pod)
- Peppers
- Potatoes - new potatoes
- Radishes
- Runner beans
- Spinach
- Swiss chard
- Tomatoes
- Watercress
Autumn vegetables in season
September to November
Many of the roots are available all year round, but are at their best in autumn.
- Aubergine (Eggplant)
- Beetroot
- Broccoli
- Brussels sprouts
- Cabbage - these are available all year round but are often associated with autumn/winter vegetables.
- Carrots in autumn and winter, carrots have a more robust flavour than in spring.
- Cauliflower
- Celeriac
- Celery
- Chicory
- Courgettes
- Cucumbers
- Fennel
- French beans
- Jerusalem artichoke
- Leeks
- Mushrooms
- Onions
- Parsnips
- Peppers
- Potatoes
- Pumpkin
- Radishes
- Red cabbage
- Runner beans
- Squash butternut
- Swede
- Sweetcorn (corn on the cob)
- Turnip
- Watercress
Winter vegetables in season
November to February
Pumpkin is still available until it disappears at the end of November.
All the vegetables that are staples through the winter - carrots, potatoes, parsnips, plus less common varieties, like Jerusalem artichokes - first come into season in autumn.
See our resources page for posters, leaflets and activity sheets.