A Guide to Maryland's Seasonal Fruits and Vegetables

From Apples to Zucchini

Apples in a basket at the farmers market

Roderick Chen/Getty Images

Maryland offers an amazing variety of produce for such a small state—between the Chesapeake watershed and the proximity of northern Appalachia. This mid-Atlantic state contains a lot of delicious produce.

Exact crop availability and harvest times vary year-to-year, of course, but this summary will help you know when to look for what at markets in Maryland.

You can also look up produce by general/national seasons (spring, summer, fall, winter) or region.

Apples, July through October (cold storage until spring)

Arugula, May through September

Asparagus, May and June

Basil, July through September

Beets, June through December

Blackberries, late July through mid-August

Blueberries, July and August

Broccoli, June through November

Broccoli raab, August through November

Brussels Sprouts, September through November

Cabbage, June through October

Cantaloupes, August and September

Carrots, June through September (local harvest available from storage through March)

Cauliflower, August through November

Celeriac/Celery Root, September through November

Celery, August through October

Chard, May through November

Cherries, July

Chicories, September and October

Corn, June through August

Cranberries, October through December

Cucumbers, July through October

Currants, August

Eggplant, July through October

Escarole, September and October

Fava beans, May and June

Fennel, October and November

Fiddleheads, April and May

Garlic, July through October (stored year-round)

Garlic Scapes/Green Garlic, May and June

Grapes, September and October

Green beans, July through September

Green Onions/Scallions, May through September

Kale, June through November

Herbs, April through September

Kohlrabi, June and July, September and October

Leeks, August through December

Lettuce, May through October

Melons, July through October

Mint, spring and summer

Morels, spring

Mushrooms (cultivated), year-round

Mushrooms (wild), spring through fall

Nectarines, August and September

Nettles, spring

New Potatoes, May

Okra, August and September

Onions, July through October (stored in winter)

Oregano, June through October

Parsley, May through November

Parsnips, April and May and again October through December

Peaches, July through September

Pears, August through December

Pea Greens, April through June

Peas, June and July

Peppers (sweet), July through October

Plums & Pluots, August and September

Potatoes, July through December (available from storage year-round)

Pumpkins, September through November

Radicchio, September and October

Radishes, May through September

Raspberries, July through September

Rhubarb, May through July

Rutabagas, August through November

Shelling Beans, September through November

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

Spinach, May through September

Squash (summer), July through September

Squash (winter), August through December

Strawberries, June

Thyme, May through September

Tomatoes, July through September

Turnips, August through November (local harvest available from storage through the winter)

Watermelons, August through October

Winter Squash, August through December

Zucchini, July through September

Zucchini Blossoms, June and July