Alabama Seasonal Fruits and Vegetables

Okra at Market. Photo © Molly Watson

A mild climate and a long growing season mean there's plenty of fresh, local produce throughout the year in Alabama—cool weather crops have a much earlier season than in cooler areas of the country since the growing season doesn't totally stop in the winter and those crops can be prepped and started. The hot summers mean that plenty of "summer" crops come in early and once summer's heat hits they "bolt," turning bitter (we're looking at you lettuce and herbs).

Exact crop availability will vary year-to-year, but this guide will give you a sense of what to expect at Alabama farmers markets, as well as what produce at grocery stores is more likely to come from local Alabama farms. 

Seasonal Fruits and Veggies in Alabama

  • Apples, late June through early October (available from cold storage until spring)
  • Asparagus, March through June
  • Basil, May through October
  • Beets, April through July (available year-round from storage)
  • Blackberries, late June through early September
  • Blueberries, late May through early August
  • Broccoli, late May through early August
  • Cabbage, late April through early July
  • Cantaloupes, June through September
  • Carrots, year-round
  • Cauliflower, March through June
  • Chard, October through June
  • Chicories, fall and winter
  • Chiles, June through October
  • Clementines, December
  • Collard Greens, October through June
  • Corn, late May through August
  • Cucumbers, late May through early November
  • Eggplant, late May through early October
  • Fava Beans, February through May
  • Fennel, October through April
  • Figs, late July through early October
  • Garlic, harvested in June (cured and stored year-round)
  • Grapes, late July through early October
  • Green Beans, late May through early November
  • Green Onions/Scallions, January through June
  • Herbs, year-round
  • Kale, October through June
  • Leeks, April through August
  • Lettuce, March through early July
  • Mandarins, November and December
  • Melons, late June through September
  • Mint, year-round
  • Morels, spring
  • Mushrooms (cultivated), year-round
  • Mushrooms (wild), spring through fall
  • Nectarines, late May through early September
  • Nettles, March and April
  • New Potatoes, May
  • Okra, June through October
  • Onions, late April through early November (stored year-round)
  • Oranges, November through January
  • Oregano, year-round
  • Parsley, year-round
  • Parsnips, November through March
  • Peaches, late May through early September
  • Pears, August through November
  • Pea Greens, March through May
  • Peanuts, May through August
  • Peas & Pea Pods, late April through early July
  • Pecans, year-round
  • Peppers (sweet), June through October
  • Persimmons, late September through December
  • Plums & Pluots, July and August
  • Potatoes, late May through August (available from cold storage year-round)
  • Pumpkins, late September through early November
  • Radishes, March through June
  • Radishes (daikon, watermelon, other large varieties), October through March
  • Raspberries, June and July
  • Rhubarb, February through May
  • Rosemary, year-round
  • Rutabagas, late September through early December
  • Sage, year-round
  • Shallots, June and July (from storage all year)
  • Shelling Beans, July through November
  • Snap Peas/Snow Peas/Pea Pods, late April through early July
  • Sorrel, year-round
  • Spinach, late March through early July
  • Strawberries, late March through early July
  • Summer Squash, late April through September
  • Sweet Potatoes, harvested July through November but available from storage year-round
  • Tangerines, December
  • Thyme, year-round
  • Tomatoes, June through October
  • Turnips, January through April
  • Watermelons, June through September
  • Winter Squash, late August through December
  • Zucchini, late April through September
  • Zucchini Blossoms, late April through September