North Carolina Seasonal Fruits and Vegetables

What's in season in North Carolina?

Ripe Peaches in Baskets
Don Klumpp/Getty Images

Wondering when fresh, ripe, locally grown peaches might be at the market? Want to know what might be at your favorite tailgate farmers market this weekend? The alphabetical listing of fruits and vegetables grown in North Carolina below will help.

North Carolina grows a fabulously wide variety of fresh produce. Hot weather crops such as peanuts and okra thrive in many areas, while cooler climes towards the mountains offer more gentle growing conditions for those crops that prefer more temperate conditions. The result is a varied, long growing season that offers lots of opportunities to find and eat local foods.  

Depending on your precise area of the state, growing seasons and crop availability will vary. You can also look up produce by seasons (spring, summer, fall, winter).

Apples, August through February (cold storage until spring)

Arugula, available year-round but best in spring and fall

Asparagus, spring

Basil, May through November

Beets, year-round

Blueberries, May into July

Broccoli, May and again in October and November

Broccoli Raab, October into December

Brussels sprouts, October through December

Butter Beans, July and August

Cabbage, May through December

Cantaloupes, July and August

Carrots, year-round

Cauliflower, October through December

Celeriac/Celery Root, October through January

Celery, September through November

Cilantro, year-round

Chard, March into December

Cherries, late spring and summer

Chicories, October through December

Chiles, August and September

Collard greens, March into December

Corn, June through August

Cucumbers, June through November

Eggplant, June through August

Escarole, September through December

Fennel, fall through spring

Garlic, July and August (stored year-round)

Garlic scapes/green garlic, March and April

Grapes, August into October

Green beans, June through September

Greens, March into December

Green Onions/Scallions, March through November

Herbs, various year-round

Kale, March into December

Kohlrabi, October through March

Leeks, year-round

Lettuce, year-round

Melons, June through August

Mint, year-round

Morels, spring

Mushrooms (cultivated), year-round

Mushrooms (wild), spring through fall

Nectarines, June through September

Nettles, March and April

New Potatoes, March and April

Okra, August

Onions, year-round

Oregano, year-round

Parsley, year-round

Parsnips, October into December

Peaches, June through September

Pea Greens, March and April

Peanuts, September and October (available from storage year-round)

Peas & Pea Pods, June through August

Peppers (sweet), June through August

Potatoes, July (available from storage year-round)

Pumpkins, September and October

Radicchio, September through December

Radishes, March into November

Sage, year-round

Shallots, summer and fall (from storage through winter)

Shelling Beans, August and September

Sorrel, year-round

Spinach, year-round

Squash (summer), May through September

Squash (winter), fall and winter

Strawberries, April through June

Sweet Potatoes, year-round

Thyme, year-round

Tomatoes, July into October

Turnips, September into March

Watermelons, June through August

Winter Squash, September into January

Zucchini, May through September

Zucchini Blossoms, May through July