Spring Vegetables (March–May)

Vegetable	Peak Season	Storage	Flavor	Pairs With
Asparagus	Apr–May	Refrigerate	Grassy, nutty, slightly bitter	Lemon, garlic, butter, eggs, cheese
Spring greens	Mar–May	Refrigerate	Tender, mild, slightly sweet	Vinaigrette, berries, nuts
Peas (English)	Apr–May	Refrigerate	Sweet, tender	Butter, mint, garlic, cheese
Radishes	Mar–May	Refrigerate	Peppery, crisp, spicy	Butter, salt, vinegar

Summer Vegetables (June–August)

Vegetable	Peak Season	Storage	Flavor	Pairs With
Tomatoes	Jun–Sep	Whole: room temperature for quality; refrigerate after cutting	Sweet, acidic, umami	Basil, garlic, olive oil, vinegar, mozzarella
Zucchini	Jun–Aug	Refrigerate	Mild, tender, water-rich	Garlic, herbs, lemon, parmesan
Summer squash	Jun–Aug	Refrigerate	Mild, slightly sweet	Garlic, herbs, oil, cheese
Green beans	Jul–Sep	Refrigerate	Mild, tender-crisp, slightly sweet	Garlic, lemon, sesame, almond
Bell peppers	Jul–Sep	Refrigerate	Sweet, slightly fruity	Garlic, onion, tomato, olive oil
Corn	Jul–Sep	Refrigerate	Sweet, tender, milky	Butter, salt, lime, herbs
Cucumbers	Jun–Aug	Refrigerate	Mild, crisp, watery	Vinegar, dill, salt, lemon

Fall Vegetables (September–November)

Vegetable	Peak Season	Storage	Flavor	Pairs With
Leafy greens (kale, collards)	Sep–Nov	Refrigerate	Slightly bitter, hearty, chewy	Vinegar, oil, garlic, lemon
Winter squash	Sep–Nov	Whole: cool, dry place; refrigerate after cutting	Sweet, starchy, caramelized	Butter, sage, nutmeg, oil
Carrots	Sep–Nov	Refrigerate	Sweet, earthy, crunchy	Oil, salt, vinegar, herbs, ginger
Beets	Sep–Nov	Refrigerate	Sweet, earthy, dense	Vinegar, oil, dill, garlic
Broccoli	Sep–Nov	Refrigerate	Mild, tender florets, slightly bitter stalks	Garlic, lemon, oil, cheese
Cauliflower	Sep–Nov	Refrigerate	Mild, tender, nutty when roasted	Garlic, oil, lemon, vinegar, cumin
Brussels sprouts	Sep–Nov	Refrigerate	Slightly bitter, nutty, cabbage-like	Oil, vinegar, garlic, salt

Winter Vegetables (December–February)

Vegetable	Peak Season	Storage	Flavor	Pairs With
Leafy greens (kale, collards, spinach)	Dec–Feb	Refrigerate	Slightly bitter, hearty, chewy	Vinegar, oil, garlic, lemon
Root vegetables (carrots, beets, turnips)	Dec–Feb	Refrigerate	Sweet, earthy, dense	Oil, salt, vinegar, herbs
Winter squash	Dec–Feb	Whole: cool, dry place; refrigerate after cutting	Sweet, starchy, dense	Butter, sage, nutmeg
Cabbage	Dec–Feb	Refrigerate	Mild, sweet, crisp	Vinegar, caraway, oil, salt
Broccoli	Dec–Feb	Refrigerate	Mild, tender, slightly bitter	Garlic, lemon, oil, cheese
Cauliflower	Dec–Feb	Refrigerate	Mild, tender, nutty	Garlic, oil, lemon, curry spices

Year-Round Vegetables

Vegetable	Availability	Storage	Flavor	Pairs With
Spinach	All year	Refrigerate	Mild, slightly sweet, tender	Vinegar, oil, garlic, lemon
Lettuce/greens	All year	Refrigerate	Mild, crisp, fresh	Vinaigrette, salt, herbs
Onions	All year storage	Whole: cool, dry, ventilated place	Sweet → sharp	Garlic, salt, vinegar, herbs
Garlic	All year storage	Whole bulb: cool, dry, ventilated place	Pungent, sharp, sweetens when cooked	Herbs, oil, salt, vinegar

Storage note: These locations are practical defaults, not proof that food is safe. Refrigerate perishable and pre-cut produce at 40°F (4°C) or below. Storage time varies with the food’s form, ripeness, package directions, and handling history; use the USDA FoodKeeper for a food-specific quality range. Discard produce with mold, decay, sliminess, or another unacceptable condition. Appearance and smell may identify spoilage, but neither can establish that food is microbiologically safe. Do not taste food to test its safety.

Flavor Pairing Strategy

Acid (vinegar, lemon) brightens mild vegetables and balances rich fats. Fat (oil, butter) carries flavor and is essential for roasted vegetables. Salt amplifies natural sweetness. Garlic works with almost everything. Fresh herbs = brightness; dried herbs = intensity. Umami (soy, miso, cheese, tomato) deepens savory vegetables.

Quick Month-by-Month Shopping Guide

• March–May (Spring): Asparagus, peas, spring greens, radishes
• June–August (Summer): Tomatoes, zucchini, peppers, green beans, corn, cucumbers
• September–November (Fall): Leafy greens, winter squash, carrots, beets, broccoli, cauliflower, Brussels sprouts
• December–February (Winter): Root vegetables, winter squash, hardy greens, cabbage, broccoli, cauliflower

Connects To

Bottom Line

Buy vegetables in season. They taste better, cost less, and are more reliable. Use the pairing chart to build simple, flavorful dishes. Keep root vegetables and winter squash on hand year-round for reliable weeknight cooking.