Washington Seasonal Fruits and Vegetables

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
• 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