Fruit and Vegetable Seasons of the Pacific Northwest

Seasonal Produce in Washington, Oregon, and British Columbia

Blackberries in a Basket
Blackberries. Paul Williams/Funkystock/Getty Images

The Pacific Northwest is home to some famously delicious food, much of it driven by the vast array of fruits and vegetables that are harvested throughout the year in this region.  Availability of specific fruits and vegetables is impacted by the circumstances of the growing season, including frost, pests, and overall weather conditions.

Local farmers' markets can be found throughout this region and the farmers and vendors are the best sources of information regarding the seasonality of their produce.

In general, summer edibles are planted outside as early as March or April or as late as May or June. Harvests typically end in September or October (depending on early frost dates and nighttime temperatures) but may be extended and overlap with cool-season planting. 

Seasonal Produce of the Pacific Northwest

Listed by product name, this guide outlines the months that each fruit or vegetable is typically grown and harvested from farms throughout the Pacific Northwest. 

  • Apples: August through November
  • Apricots: June and July
  • Artichokes: September and October
  • Arugula: May through December
  • Asparagus: April through June
  • Basil: June through November
  • Beets: June through January
  • Blackberries: July through September
  • Blueberries: June through September
  • Boysenberries: June through August
  • Broccoli: June through September
  • Brussels sprouts: September through January
  • Cabbage: June through February
  • Cantaloupes: August through October
  • Carrots: June through January
  • Cauliflower: July through September
  • Celery and celeriac: August through November
  • Celery: August through November
  • Chard: May through February
  • Cherries: June and July
  • Chiles: August through October
  • Collard greens: May through February
  • Corn: August through October
  • Cucumber: July through October
  • Edible flowers: April through September
  • Eggplant: August through November
  • Fava beans: April through June
  • Fennel: Year-round
  • Fiddleheads: April and May
  • Figs: July and August
  • Garlic: August through November (stored year-round)
  • Garlic scapes and green garlic: spring
  • Grapes: August through October
  • Green beans: July through September
  • Green onions and scallions: spring through fall
  • Greens: May through February
  • Herbs: various year-round
  • Huckleberries: August and September
  • Jerusalem artichokes and sunchokes: July through October
  • Kale: May through February
  • Kiwi: September through November
  • Kohlrabi: August through October
  • Leeks: September through March
  • Lettuce: May through November
  • Marionberries: July
  • Melons: August through October
  • Mint: May through December
  • Morels: May
  • Mushrooms (cultivated): Year-round
  • Mushrooms (wild): Spring through fall
  • Nectarines: Summer
  • Nettles: March through May
  • New potatoes: Spring
  • Onions: June through October (stored in winter)
  • Oregano: May through December
  • Parsley: May through December
  • Parsnips: September through February
  • Pears: August and November
  • Pea greens: May
  • Peas and pea pods: June and July
  • Peppers (sweet): August through October
  • Persimmons: Fall
  • Plums and pluots: August and September
  • Potatoes: Year-round
  • Pumpkins: October through November
  • Quince: October
  • Radicchio: May through November
  • Radishes: May through November
  • Radishes (daikon, watermelon, other large varieties): June through November
  • Raspberries: June through August
  • Rhubarb: April through June
  • Rosemary: May through December
  • Rutabaga: September through February
  • Sage: May through December
  • Shallots: September through December
  • Shelling beans: September and October
  • Snap peas: June and July
  • Sorrel: May through November
  • Spinach: May through December
  • Squash (summer): June through October
  • Squash (winter): September through February
  • Stinging Nettles: April and May
  • Strawberries: June and July
  • Thyme: May through December
  • Tomatoes: July through October
  • Turnips: June through January
  • Watercress: May through December
  • Watermelon: August and September
  • Zucchini and zucchini blossoms: June through October