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.

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