What’s in Season: March UK

March sits on the threshold.

Winter has not fully released its grip, yet the first signs of spring begin to stir beneath the soil. It is a month of transition — earthy, tender, and quietly hopeful.

Seasonal eating in March means embracing both the last of the winter roots and the first fresh greens.

You will find:

• Leeks

• Cabbage (savoy, white and red)

• Purple sprouting broccoli

• Kale

• Parsnips

• Carrots

• Beetroot

• Swede

• Spring greens

• Early wild garlic

• Forced rhubarb

This is a beautiful month for fermentation.

The sturdy winter vegetables — cabbage, carrots, beetroot — are perfect for krauts and mixed ferments. Their natural sugars support the fermentation process, creating deep, complex flavours.

Purple sprouting broccoli and spring greens can be lightly salted and fermented for a shorter time, creating brighter, fresher notes. Wild garlic, when it appears, adds a gentle heat and unmistakable spring aroma to kimchi-style blends.

March invites us to use what remains, to waste little, and to begin again.

It is a month of grounding nourishment, but with a hint of what is to come.