Alabama Seasonal Fruits and Vegetables

What's In Season In Alabama

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. 

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

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