Vegetable seasonality
The 6 seasonal windows that structure the vegetable calendar — spring's brief tender greens, summer's nightshade abundance, fall's harvest of brassicas and squashes, winter's storage economy, the late-spring transition between, and the year-round availability that global supply chains create. Each season carries its own visual palette to reinforce the calendar's structural rhythm.
Spring peak
March through May — asparagus, peas, tender greens, the first vegetable season
Cool weather emergence.
Late spring to early summer
May through June — the transitional window that produces some of the year's best vegetables
The transitional season carries spring's late-season specialties alongside summer's first arrivals.
Summer peak
July through September — the abundant season for nightshades, gourds, and Mediterranean cuisine
The vegetable abundance season.
Fall peak
September through November — winter squashes, brassicas, root vegetables, the harvest season
The harvest season.
Winter peak
December through February — root cellars, storage cabbages, citrus, hothouse exceptions
The storage season in temperate zones — root vegetables and cabbages held from fall harvest dominate;
Year-round availability
Vegetables available consistently across all seasons through storage, greenhouse production, and global supply chains
Modern supply chains produce certain vegetables year-round through combination of: storage (alliums, potatoes, winter squashes), greenhouse production (Dutch glasshouse…