What Vegetables Are In Season?

As the chill of late winter begins to soften into the tentative warmth of early spring, the question of what’s growing—or at least available fresh—becomes top of mind for gardeners, cooks, and anyone who loves the taste of produce at its peak. On February 28, 2025, we’re at a fascinating transitional point in the growing calendar. The deep freeze of winter is loosening its grip, and while the bounty of summer is still months away, there’s plenty to celebrate in the vegetable world right now. Understanding which vegetables are in season not only enhances your meals with unbeatable flavor but also connects you to the rhythms of nature and supports sustainable eating habits. So, what vegetables are in season at this moment? Let’s dig in.

The Magic of Seasonality

Before we list the stars of late February, it’s worth understanding why seasonality matters. Vegetables harvested at their peak ripeness are packed with flavor and nutrients. They haven’t been shipped across continents or stored for months, losing vitality along the way. Eating seasonally often means eating locally, which supports regional farmers and reduces the carbon footprint of your food. Plus, there’s something deeply satisfying about syncing your diet with the earth’s cycles—it’s a quiet rebellion against the uniformity of year-round supermarket offerings.

In late winter, the pickings might seem slim compared to summer’s abundance, but this time of year has its own heroes. Hardy roots, resilient greens, and overwintered treasures dominate the scene. These vegetables thrive in cooler temperatures or store well through the cold months, making them perfect for February and early March.

Below, we’ll explore the standout vegetables in season right now, along with tips for enjoying them and a nod to what’s sprouting for spring.

Root Vegetables: The Winter Workhorses

Root vegetables are the backbone of late winter eating, and they’re still going strong in February 2025. These underground gems store energy to survive the cold, translating into sweetness and substance on your plate.

Carrots: Available year-round thanks to cold storage, carrots truly shine in late winter. Overwintered carrots, left in the ground under a blanket of mulch, develop a concentrated sweetness as their starches convert to sugars in response to frost. Look for vibrant orange varieties or mix it up with purple or yellow heirlooms at farmers’ markets. Roast them with honey and thyme for a simple, soul-warming side dish.

Parsnips: Often overshadowed by carrots, parsnips are at their best after a few frosts, which mellow their earthy bite into a nutty, sweet flavor. These creamy-white roots peak from late fall through early spring. Try them mashed with butter or sliced into fries for a twist on comfort food.
Beets: Another storage champ, beets bring jewel-toned richness to the table. Their season technically spans fall to spring, but they’re a late-winter staple thanks to their keeping qualities. Red beets are classic, but golden or striped Chioggia varieties add visual flair. Roast them whole, then toss with goat cheese and walnuts for a hearty salad.
Turnips: These peppery roots are harvested through winter and into early spring. Smaller, tender turnips are ideal raw in salads, while larger ones soften beautifully when braised or roasted. Don’t toss the greens—they’re edible and packed with vitamins.

Radishes: While spring radishes get more attention, winter varieties like the black radish or daikon are in season now. They’re spicier and sturdier than their warm-weather cousins, making them great for roasting or pickling.

Root vegetables are the ultimate comfort food companions—versatile, nutritious, and deeply satisfying when the days are still short.

Leafy Greens: Cold-Weather Tough Guys

Leafy greens might seem like a spring or summer thing, but some varieties laugh in the face of frost. In late February, these resilient plants are either overwintered or grown in cold frames and greenhouses, delivering fresh crunch and vital nutrients when you need them most.

Kale: The poster child of hardy greens, kale thrives in cool weather. By February 2025, overwintered kale is at its sweetest, as cold temperatures tame its bitterness. Curly, lacinato (dinosaur), or red Russian varieties all work wonders in soups, smoothies, or as crispy baked chips.
Spinach: Another cold-tolerant green, spinach planted in fall often overwinters under cover for a late-winter harvest. Its tender leaves are rich in iron and vitamins, perfect for salads or a quick sauté with garlic.
Swiss Chard: With its rainbow stems and glossy leaves, chard is both beautiful and tough. It can handle light frosts and is often available fresh from local growers now. Sauté the stems separately from the leaves for a textural treat.

Collard Greens: A Southern favorite, collards peak in flavor after frost, making them a late-winter delight. Slow-cook them with smoked ham hocks for tradition, or keep it light with a lemony vinaigrette.
Arugula: This peppery green can overwinter in milder climates or grow quickly in protected setups. Its bite adds zing to salads or a punchy topping for pizza.

These greens prove that freshness isn’t just a warm-weather perk—they’re vibrant, nutrient-dense, and ready to shake up your winter plate.

Brassicas: The Frost-Kissed Family

The brassica family—think broccoli, cabbage, and their kin—loves cool weather, and many hit their stride in late winter and early spring. Frost enhances their sweetness, making them a seasonal standout.

Brussels Sprouts: These mini cabbages are harvested from fall through early spring, with peak flavor after a frost. By late February, they’re still hanging on (sometimes literally, on the stalk). Roast them with bacon or balsamic glaze to coax out their caramelized goodness.
Cabbage: A storage superstar, cabbage harvested in fall lasts well into winter, but fresh heads are still coming in from cool-season crops. Green, red, or savoy varieties offer crunch for slaws or heartiness in stews.

Cauliflower: While available year-round, cauliflower planted in late summer often matures in late winter. Its mild flavor pairs with everything from curry to cheese sauce.
Broccoli: In milder regions, overwintered broccoli might be sprouting fresh heads now. It’s less common than in fall, but local growers with the right timing can deliver tender florets packed with antioxidants.

Brassicas bring texture and depth to late-winter meals, proving that cold weather can yield some of the tastiest harvests.

Alliums: The Flavor Foundations

No seasonal vegetable roundup is complete without alliums—the onions, leeks, and garlic that underpin so many dishes. While they’re not the main event, their availability in late winter keeps your cooking lively.

Leeks: Harvested from fall through early spring, leeks are at their peak now. Their mild, oniony flavor shines in soups (hello, potato-leek) or braised as a standalone side.
Onions: Fall-planted onions are often stored through winter, keeping your pantry stocked. Sweet, red, or yellow varieties all hold up well, ready to caramelize or chop into stews.

Garlic: Planted in fall and harvested in summer, garlic is still abundant in storage by February. Its pungent kick is a must-have for roasting roots or sautéing greens.

Alliums might not scream “seasonal excitement,” but their reliability makes them indispensable year-round, especially now.

What’s Coming Up: Early Spring Teasers

As February 2025 fades into March, the vegetable landscape starts to shift. Cool-season crops planted in late winter or early fall begin to emerge, hinting at spring’s arrival. Peas, asparagus, and early lettuces might not be fully in season yet, but in milder climates or with greenhouse help, they’re starting to peek through. Keep an eye out for:

Peas: Sugar snaps and snow peas planted in fall or early winter could yield tender pods soon.
Asparagus: Perennial beds might offer the first spears in March, especially in warmer zones.
Lettuce: Cold-hardy varieties like romaine or butterhead are quick growers, bridging late winter to spring.

These early risers signal the transition ahead, but for now, the late-winter lineup holds the stage.

Why It Matters in 2025

Eating seasonally in February 2025 feels especially poignant. After years of climate shifts and supply chain hiccups, there’s a renewed appreciation for what grows close to home. Late-winter vegetables are a testament to resilience—both nature’s and ours. They remind us that even in the leanest months, the earth provides, especially when we work with it. Plus, with grocery prices still fluctuating, leaning on seasonal, local produce can stretch your budget without sacrificing quality.

Cooking with the Season

So, how do you make the most of these vegetables? Late winter calls for hearty, warming dishes that celebrate their robust flavors. Roast a tray of carrots, parsnips, and beets with rosemary for a simple supper. Simmer kale and collards into a smoky bean stew. Toss Brussels sprouts and cauliflower with olive oil and spices for a sheet-pan meal.

Or keep it raw—shave radishes and turnips over arugula for a crisp, peppery salad. The key is minimal fuss; let the vegetables’ natural tastes shine.

Growing Your Own

If you’re inspired to grow your own, late February is prime planning time. Root crops like carrots and parsnips can go into the ground soon in milder climates, while kale, spinach, and peas tolerate early sowing under cover. Even a small patio pot can yield fresh greens by April. Check your local frost dates, but the season’s turning—now’s the moment to start.

Final Thoughts

On February 28, 2025, the vegetables in season might not be the flashy stars of summer, but they’re the quiet MVPs of late winter. Carrots, parsnips, kale, Brussels sprouts, and their ilk bring flavor, nutrition, and a touch of defiance to the table. They’re proof that even as snow lingers or winds howl, the soil still has stories to tell. So head to your farmers’ market, dust off your roasting pan, and savor what’s growing now. The earth’s still turning—and it’s delicious.