Washington Seasonal Fruits and Vegetables

Fresh Tomatoes at Market
Jacobo Zanella/Getty Images

Washington is full of great produce: from the green Pacific coast to the more arid eastern section of the state, the state has a range of growing conditions to offer. Warm and dry summers, cool but not frosty and wet winters all make for very happy plants.

Note: You can also look up produce by seasons (spring, summer, fall, winter, year-round).

Washington Seasonal Fruits and Vegetables

  • Apples, August through November (cold storage until spring)
  • 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
  • Celeriac/Celery Root, 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/Green Garlic, spring
  • Grapes, August through October
  • Green Beans, July through September
  • Green Onions/Scallions, spring through fall
  • Greens, May through February
  • Herbs, various year-round
  • Huckleberries, August and September
  • 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
  • Quinces, 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
  • Salsify, September through December
  • Shallots, September through December (from storage through winter)
  • Shelling Beans, September and October
  • Snap peas/snow peas/pea pods, 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
  • Sunchokes/Jerusalem Artichokes, July through October
  • Thyme, May through December p]
  • Tomatoes, July through October
  • Turnips, June through January
  • Watercress, May through December
  • Watermelon, August and September
  • Zucchini, June through October
  • Zucchini Blossoms, June through October