In Season In March – Thrifty Lesley

Markets are always a good hunting ground for good value fruit and veg, especially at the end of the day when some absolute corker bargains can be had. My best bargain was at a local greengrocer where I got a huge carrier bag of giant tomatoes that were a bit soft for less than £1. And of course if you have the ability and space to do so, growing some vegetables gives you produce at the peak of its freshness and guaranteed seasonality at minimum cost.

Have you ever tried growing micro greens? All kinds of things can be grown this way, from cabbage or kale seeds to carrot and beetroot.All you need is a windowsill, so anyone can have a go. The latest I’ve seen is chia seeds which I would never have thought of. I’ve yet to try it, but I will definitely will!

🥕 Vegetables in Season in March

Root & hearty vegetables

• Beetroot

  • While the main harvest is from June to October, stored beetroot is readily available throughout the winter and early spring months. It is considered a hardy, seasonal root vegetable during March, often used in warming soups or roasted dishes. Or try this beetroot lasagna, amazingly good! 

    • Seasonality: March marks the end of the main, stored, late-harvest beetroot season, which lasts through the colder months.
    • Availability: Fresh beetroot is available for purchase in supermarkets and local, specialized shops in March, even if not freshly harvested from the ground in that exact month. Otherwise, it’s the vacuum packed version which is available all year round as it is preserved. 

• 🥕 Carrots

• • Availability: British carrots are available in shops nearly 12 months of the year, including throughout March.
  • What to look for: March is a great time for hearty, stored root carrots that are perfect for roasting or stews.

• Chicory & endive (bitter salad leaves)

  • A key winter/early spring vegetable, with the British forced chicory season typically running from January to mid-March.

    It is widely listed as a seasonal ingredient for March, alongside other winter produce like leeks and purple sprouting broccoli.

    Key Points for March:

    • Best Time: It is at the tail end of its prime season in early to mid-March and still worth using for its glorious contribuition to early Spring salads and braises.
    • Forced Crop: British chicory is “forced” in darkness, which produces its crisp white leaves with yellow tips.
    • Uses: It is ideal for salads, grilling, or making into a gratin.

    While you may still find it late in the month, March marks the transition away from winter vegetables, so early March is the best time to buy it.

• Celeriac and celery-type roots

  • A staple winter vegetable, with the peak UK season typically running from October through to March. While it is available throughout the year, March represents the final month to enjoy it at its best before the season ends. I like it in a mixed vegetable dauphinoise.

    Why eat it in March?

    • Availability: It is widely available in supermarkets and local markets as a late-season winter vegetable.
    • Flavor: Celeriac harvested towards the end of the season tends to have a stronger, more pronounced flavor.
    • Usage: It is ideal for, roasting, mashing, or using in soups and stews during the lingering cold, transitional weather of March. Try it in a hidden veggies pasta bake

• Cucumber

• 

  While they are often associated with summer, British cucumbers, particularly those grown in heated greenhouses, are available and at their best during early spring, including March.

  This gorgeous olive, cucumber and soft cheese sandwich is one of my favourite ways to enjoy cucumber.

  • Availability: March marks the start of the season for many, with cucumbers highlighted as a fresh, crunchy ingredient available for salads.
  • Greenhouse Grown: These are typically hot-housed or greenhouse-grown to thrive despite the cooler outdoor temperatures.

• Jerusalem Artichoke, coming to an end

  • March is generally considered the tail-end of their season, which runs from November through March, offering a last chance to enjoy this root vegetable before they start to sprout again.

    • Availability: They are listed as a key seasonal vegetable for March, along with other winter crops like leeks and parsnips, as the UK enters the “hungry gap”.
    • Flavor/Use: They are a versatile winter root, great for roasting, or making into creamy soups and risottos.

• Leeks

Key details about leeks in March:

• • Availability: They are in peak, plentiful supply, making them an excellent choice for seasonal cooking.
  • Usage: They are ideal for hearty winter-to-spring dishes, such as soups, stews, and braised dishes, or a Christmassy crumble along with cranberries and walnuts
  • Leeks are at their best through winter into early spring. They give that lovely oniony flavour but feel a bit more special.
  • And if you find them reduced? Chop and freeze.

• Budget uses:

  • Leek and potato soup

  • Slice thinly and stir into mashed potato.

  • Add to cheese sauce for pasta or cauliflower cheese.

  • Fry slowly with a little oil and use as a base for almost anything.

Wash them well — there’s always soil tucked between the layers.

• Parsnips

Key points about parsnips in March:

• • • Flavor: Having been in the ground through the winter frosts, March parsnips are very sweet and nutty.
    • Usage: They are ideal for roasting, mashing, or using in soups and stews, or even in a cake like this parsnip, maple syrup and lemon one. 
    • Availability: While you can still find them in supermarkets, March is the last month to rely on them before they go out of season.

• 🥔 Potatoes

Look for large bags — the price per kilo is usually far lower than smaller packs.

Stretching tips:

• Bake extra and turn leftovers into potato cakes.

• Add mashed potato to bread dough to make it softer and keep longer.

• Dice and add to soups instead of using extra stock or cream.

• Make a simple Spanish-style omelette for a cheap, protein-rich meal.

Proper comfort food that doesn’t cost comfort-food prices.

• Purple sprouting broccoli

  • It is considered a prime, quintessential British spring vegetable that thrives in the cool, early spring weather, with the season typically running from February through to April or May. It is often available and best enjoyed during this time, although it is a premium crop and quite expensive. I used to grow them in the garden and absolutely love them. But the annual battle with the cabbage white butterflies got to be too much hassle and I gave up

    • Season Timing: While it is a, “hunger gap” crop that, fills the void between winter and spring vegetables, March is a prime time for its availability.
    • Best Quality: Look for firm stems with deep purple, florets and crisp leaves, which are at their best in March and April.
    • Versatility: It is popular for steaming or roasting as a side dish with butter, hollandaise, or with dishes like fish and poultry. Having said that, I always enjoy them just as they are, with no adornments.

🥬 Spring Greens

They’re tenderer than winter cabbage, cook quickly and bulk out just about anything.

Thrifty ideas:

• Shred finely and stir into mashed potatoes for a cheap colcannon-style side.

• Add to pasta with a knob of butter and plenty of black pepper.

• Stir into lentil soup in the last five minutes.

• Fry with a sliced onion and a splash of soy sauce for a simple side.

If you find them reduced, shred and freeze raw. They go straight into soups and stews from frozen.

• Swede

• • It is a hearty winter root vegetable that remains in season through the end of winter and into early spring, with March being a good time to enjoy it.

    • Seasonality: While the peak season is often considered to be from October through February, swede is still readily available and in season during March.
    • Best Uses: As a root vegetable that thrives in cold weather, March is an ideal time to use it for comforting meals like stews, soups, or mash. I like it sometimes mashed with ginger, nutmeg and a little cream.

Greens & leafy veg

• Spring greens

  • They are one of the first fresh, leafy vegetables to arrive, marking the transition from winter roots. Alongside other early, seasonal produce like purple sprouting broccoli, spring greens are widely available in March.

    • Seasonality: While peak season is often considered April to June, they are available and in season during March.
    • What to look for: Look for fresh, vibrant green, loose-leafed cabbages.
    • Best cooking methods: They are versatile, perfect for steaming, boiling, stir-frying, or adding to stews and soups. I like it spiced up a bit in Punjabi Cabbage

• Salsify

• Sorrel

• Spring onions

Key points regarding spring onions in March:

• • • Seasonality: They are widely considered to be in season from March.
    • Availability: They are often available, with the season stretching from March through to October.
    • Best Time: They are at their best in early spring, making them a perfect addition to salads, stir-fries, and soups.
    • Local Produce: March marks the start of when you can buy fresh, UK-grown spring onions.
      • If you buy a bunch of spring onions, cut off the last half cm of the white end, with the little bit of stubby root, you can propagate that. Pop it into an egg cup with a tiny bit of water and a whole new spring onion will start to grow within a couple days. Increase the size of the container once the new plant is big enough. I often plant them in the garden. When they are big enough, cut off the top, leaving a little bit of root and the whole regrowing thing will start all over again. I’ve done this 4 or 5 times during just one summer, getting 5 spring onions for the price of one. No garden? Keep it in a glass of water on a window sill. 

• Watercress

  • While its peak season is often cited as April through to October, it is listed as a versatile green available during the transitional month of March. It is a robust spring salad leaf that pairs well with other seasonal March produce.

    • Seasonality: Watercress is available in March, marking the beginning of its fresh, local availability, with the main season running from spring through to late autumn.
    • Other March Produce: In March, watercress can be enjoyed alongside other seasonal items like purple sprouting broccoli, leeks, wild garlic, and spinach.
    • Usage: It adds a peppery, crisp bite to salads and soups, and is highly nutritious. A classic use is in a buttery sandwich, just in its own. 

• Spinach (early or stored crop)

  • It is considered to be at its best and freshest between March and June. While available year-round, March marks the beginning of the peak, fresh, outdoor-grown season for spinach in the UK. I like to buy the frozen spinach in little egg cup shaped lumps. So easy to use, and much cheaper than fresh if you’re intending to cook with it. Not so good raw!

    • Seasonality: Spinach is widely listed as a key seasonal vegetable for March, along with purple sprouting broccoli, kale, and spring greens.
    • Best Time to Buy: Look for bright green, un-wilted leaves.

• Kale (still in season from winter)

Other vegetables sometimes seen

🍏 Fruit in Season in March

Fruit availability in March is more limited, especially locally grown, but includes:

Peak British seasonal fruit

Still available from storage

🍎 Bramley apples (and some other stored apples) —

Imported fruit (not UK-grown) you’ll see in shops includes citrus like grapefruit, blood oranges, and kiwis — they’re in good supply around this time of year but are not seasonal UK produce.