With March we are beginning to see the end of winter. We’re beginning to enjoy longer days and the first daffodils are starting to appear.

Although the weather is still cold, other plants are also starting to sprout, the mint and sage to revitalise itself and parsley and chives are also appearing.

Spring onions, purple sprouting broccoli (with the first crop appearing even in February) Swiss chard and cucumbers are all new to the list of food in season in March.

Sheep and goats’ milk cheeses are good, made with new, fresh milk. 

Food in season in March

• broccoli (purple sprouting)
• brussels sprouts
• cabbage
• cauliflower
• Calçots
• cardoon
• cavolo nero
• celeriac
• chard
• clam
• chervil
• cod
• coley
• cucumbers
• dab
• endive (also sometimes known as belgian endive or chicory… in fact it is a type of chicory along with radicchio)

• garlic (wild)
• grey gurnard
• guinea fowl
• hake
• halibut
• hare
• herb fennel
• herring
• jerusalem artichokes
• John Dory
• kale
• kalettes
• kiwi fruit
• kumquats
• lamb (spring)
• langoustines
• leeks
• lemons
• lobster
• mackerel
• monkfish
• mushrooms
• mussels
• onions
• oranges (blood)
• oranges (Seville) still, just about

• oysters
• parsnips
• parsley
• passion fruit
• pears – passe crassane
• pineapples
• pomegranates
• prawns
• purple-sprouting broccoli
• rabbit (if the fereters are still out in force… which they may not be)
• radicchio
• radishes
• red gurnard
• red mullet
• rhubarb (forced – and some normal just beginning at the end of the month)
• romanesco
• salad burnet
• salmon
• scallops (king only)
• shrimp
• sole (lemon)
• sole (Dover)
• sorrel
• spinach
• spring onions
• swede
• sweet potatoes
• turbot
• turnip – winter – ugh
• venison
• whelks
• whiting