What’s in Season in March (And Why It Matters for Your Health)

As winter transitions into spring, the produce section begins to shift.

Hearty winter vegetables slowly give way to brighter, fresher ingredients that support the body’s natural seasonal rhythms.

Eating seasonally isn’t just about flavor — it can also be a simple way to increase nutrient diversity and reconnect with what the body often craves during seasonal transitions.

March is one of those in-between months where both winter and early spring produce show up together, offering a wide range of vegetables and fruits that support digestion, energy and overall health.

Here are some of the standouts you’ll likely see this time of year.

Leafy Greens

March is an excellent time for leafy greens, many of which thrive in cooler weather.

Seasonal options include:

• Kale
• Spinach
• Arugula
• Swiss Chard
• Collard Greens

Leafy greens are rich in fiber, antioxidants and minerals like magnesium and potassium. They also support digestive health and contribute to plant diversity in the diet - something many people don’t get enough of.

Simple ways to enjoy them:

• Tossed in salads
• Sauteed with garlic and olive oil
• Blended into smoothies
• Added to soups and grain bowls

Cruciferous Vegetables

Cruciferous vegetables are another seasonal highlight in March.

These vegetables contain compounds that support the body’s natural detoxification processes and help nourish the gut microbiome.

Look for:

• Broccoli
• Cabbage
• Cauliflower
• Brussels sprouts

They’re incredibly versatile and work well roasted, steamed or thinly sliced into salads.

Root Vegetables

Even as spring approaches, root vegetables remain abundant.

These vegetables store well through winter and continue to provide grounding nutrition during the seasonal transition.

March root vegetables include:

• Carrots
• Beets
• Turnips
• Radishes

They’re rich in fiber and phytonutrients and can be enjoyed roasted, grated into salads or juiced. 

Citrus

Late winter and early spring are peak season for citrus.

Citrus fruits provide vitamin C, hydration and bright flavor that complements heavier winter meals.

Seasonal citrus often includes:

• Oranges
• Grapefuit
• Lemons 
• Limes

They can be used in dressings, marinades, juices or simply enjoyed fresh.

Why Eating Seasonally Matters

Seasonal produce often tastes better, travels shorter distances and is harvested closer to peak ripeness.

But there’s another benefit that often gets overlooked: variety.

Eating what’s naturally available throughout the year encourages rotation of plant foods which helps support a diverse gut microbiome and a broader range of nutrients in the diet.

Many people unknowingly eat the same handful of foods week after week. Seasonal eating gently encourages diversity without needing complicated meal plans.

A Simple Way to Start

The easiest way to begin eating seasonally is to choose one or two seasonal ingredients each week and build meals around them.

For example:

• A kale salad with citrus vinaigrette

• Roasted carrots and broccoli in a grain bowl

• Fresh juice using seasonal greens and citrus

These small additions can quickly increase plant diversity and help support digestion and overall wellness.

As we move further into spring, you’ll begin to see even more fresh produce arriving — from tender greens to vibrant herbs and early fruits.

Paying attention to these seasonal shifts is one of the simplest ways to reconnect with food and support the body naturally.

xo,
Whitney