March marks a quiet turning point in the year. The sharpest edge of winter begins to soften, birdsong grows bolder, and the first signs of new growth appear in hedgerow and field. While the weather may still shift from frost to sunshine in a single afternoon, British soil is already offering the first true tastes of spring.

Choosing seasonal British produce in March means enjoying food at its freshest and most flavourful. These hardy vegetables and early harvests have grown slowly through the colder months, developing sweetness and depth along the way. Eating with the seasons also supports local growers, reduces food miles and helps us reconnect with the rhythms of the land.

Here’s what to look for when shopping for seasonal food in the UK this March.

Seasonal vegetables in March

Purple sprouting broccoli

One of the great joys of early spring, purple sprouting broccoli is a highlight of the March harvest. After months of steady growth through winter, its slender stems and vibrant florets arrive with a delicate, slightly sweet flavour that feels like a reward for patience.

Thriving in Britain’s cool climate, this heritage crop has been grown here since the 18th century. Its brief season – usually from late February to April – makes it all the more special.

How to use it:
Lightly steam and dress with lemon and olive oil, griddle until lightly charred with a scattering of chilli, or toss through pasta with garlic and anchovies. Keep cooking simple to let its flavour shine.

Spring cabbage

Tender, loose-leaved and fresh-tasting, spring cabbage is one of March’s most versatile vegetables. Unlike dense winter cabbages, these younger varieties have a softer texture and gentle sweetness.

It’s a stalwart of the British kitchen, equally at home in rustic soups as in lighter spring dishes.

How to use it:
Shred finely for a crisp seasonal slaw, braise with butter and a splash of cider, or add to stir-fries in the final minutes of cooking. It pairs beautifully with leeks, mustard and fresh herbs.

Leeks

Slow-grown through the colder months, leeks are at their best in March. Their flavour is mild and slightly sweet, making them a cornerstone of seasonal British cooking.

A familiar sight in kitchen gardens and allotments, leeks have been cultivated for thousands of years and remain a symbol of Wales, traditionally worn on St David’s Day at the beginning of March.

How to use them:
Braise whole and serve with a mustard dressing, fold into quiches and savoury tarts, or simmer gently into a classic leek and potato soup. Don’t discard the green tops – they add depth to stocks and broths.

Kale

Frost-kissed and full of character, kale continues to thrive into early spring. Cold weather naturally sweetens its leaves, making March kale particularly tender and flavourful.

This hardy green works just as well in comforting winter dishes as it does in lighter spring meals.

How to use it:
Massage raw leaves with lemon juice and olive oil for salads, stir into stews, or bake into crisp shards with a little sea salt. It’s also excellent folded through risotto or added to a hearty pie filling.

Forced rhubarb: March’s seasonal star

March is also the month for forced rhubarb, grown in darkened sheds to produce vivid pink stems with a delicately tart flavour. Though often treated as a fruit, rhubarb is technically a vegetable – and a much-loved one at that.

Its bright colour and sharpness bring welcome contrast to richer winter fare and offer a first hint of the sweeter months to come.

How to use it:
Stew gently with ginger, bake into a crumble beneath a golden oat topping, or roast with honey and orange zest. It’s equally at home spooned over porridge or folded through yoghurt.

Remember: only the stalks are edible; the leaves should never be eaten.

Simple seasonal recipe ideas for March

Cooking with March seasonal produce needn’t be complicated. Often, the simplest preparations are the most satisfying.

Purple sprouting broccoli with garlic and chilli

Steam until just tender, then toss in warm olive oil with sliced garlic, a pinch of chilli flakes and a squeeze of lemon. Serve alongside grilled fish or spoon over toasted sourdough.

Spring cabbage and leek soup

Soften sliced leeks in butter, add shredded spring cabbage and diced potatoes, cover with vegetable stock and simmer until tender. Blend until smooth and finish with a swirl of cream or a drizzle of rapeseed oil.

Rhubarb and ginger compote

Gently cook chopped rhubarb with sugar, fresh ginger and a splash of orange juice until soft. Serve warm over porridge or allow to cool and spoon over custard.

Shopping for seasonal food in March

To make the most of British seasonal produce in March, consider:

  • Visiting a local farmers’ market
  • Joining a vegetable box scheme
  • Seeking out farm shops or community-supported agriculture projects

Shopping this way often means fresher produce, fewer food miles and a closer connection to where your food is grown. Many growers are happy to share advice on storage and preparation, helping you make the most of each ingredient.

Store leafy greens such as kale and spring cabbage in the fridge, unwashed, and use within a few days for the best flavour. Keep rhubarb chilled and cook promptly to enjoy its delicate texture.

Eating with the seasons

Understanding what’s in season in March in the UK helps us align our kitchens with the landscape outside. These vegetables have endured winter winds and frosts, making them resilient, flavourful and deeply rooted in British growing traditions.

Choosing seasonal food is a small but meaningful way to:

  • Support local farmers and growers
  • Reduce environmental impact
  • Enjoy produce at its natural peak
  • Celebrate the changing seasons

As March unfolds, let your cooking reflect the shift from winter to spring. Fill your kitchen with tender greens, sweet leeks and bright rhubarb. In doing so, you’ll not only enjoy the freshest flavours of the month, but also strengthen your connection to the land and its quiet, steady rhythms.

Further Reading: Discover Nature’s Bounty Foraging for Food and Fun, Foraging in January: A Winter’s Treasure Hunt, The Art of Foraging: Unlocking Nature’s Bounty Sustainably, Eat Weeds!, February’s Harvest: Discover What’s in Season This Month

Inspiration: Instagram, TikTok, Threads, Pinterest, Twitter, BlueSky