Washington Seasonal Fruits and Vegetables

What's In Season In Washington?

Fresh Tomatoes at Market
Tomatoes at Seattle Farmers 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. Learn more About Washington Local Foods and share your favorites here.

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

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