Idaho Seasonal Fruits & Vegetables

Freshly Harvested Simca Plums

John Marshall / Passage / Getty Images

From apples and apricots to the state's famed huckleberries and sweet summer tomatoes, see what's in season when in Idaho below.

Growing seasons and crop availability will vary year to year and by microclimates within the state. In the warmest areas, seasons start earlier and last longer (some items like greens, carrots, beets, and radishes may be harvested year-round in the most temperate areas); in colder areas harvest times start later and end sooner.

You can also look up produce by seasons: spring, summer, fall, winter.

Apples: August through November (cold storage until May)

Apricots: July through August

Arugula: May through September

Asparagus: April and May

Basil: June through September

Beets: June through October

Blackberrries: August and September

Blueberries: August and September

Boysenberries: July and August

Broccoli: August through November

Cabbage: August through November

Cantaloupes: August and September

Carrots: August through November

Cauliflower: September through November

Celery: August through October

Cilantro: July through October

Chard: July through October

Cherries: June and July

Corn: July through September

Cucumbers: July through September

Eggplant: August through October

Fava beans: May and June

Fennel: June through October

Fiddleheads: April and May

Gooseberries: July and August

Grapes: September and October

Green beans: July and /August

Green onions/scallions: June through October

Horseradish: September through November

Huckleberries: July into September

Kale: August through October

Leeks: August through November

Lettuce: May and June

Melons: August and September

Mint: April through September

Morels: April and May

Mushrooms (cultivated): year-round

Mushrooms (wild): spring through fall

Nectarines: July through September

Nettles: April and May

New Potatoes: April and May

Onions: August through December (from storage into May)

Oregano: year-round

Parsley: year-round

Parsnips: September and October

Peaches: August through October

Pears: September through November

Pea greens: April through May

Peas and pea pods: June through September

Peppers (sweet): August through October

Plums & pluots: August and September

Potatoes: available from storage year-round

Pumpkins: September through November

Radishes: June through august

Raspberries: June through September

Rhubarb: June through August

Rutabagas: September and October (available from storage through winter)

Shallots: August through October (from storage through winter)

Shelling beans: August and September

Snap peas/snow peas/pea pods: June through September

Spinach: May through July

Squash (summer): July through September

Squash (winter): August through December

Strawberries: June through August

Tomatoes: July through October

Turnips: September through November (available from storage through winter)

Winter Squash: August through December

Zucchini: July through September

Zucchini Blossoms: June through August