What’s in season to cook? List of the best foods to eat through February and March

While many of us will have committed to healthier eating in January, the next few months of the year will see even better options for following a rich balanced diet.

And as we continue to wait for spring, February and March offer the ideal time to savour the best of what's in season. Earthy root vegetables and freshwater fish are among the foods at their best for the next couple of months.

Whether you’re still in the mood for a comforting winter soup or are ready for lighter dishes as the weather (hopefully) starts to clear up, there are ways to freshen up your meals with these in-season ingredients.

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Here's a full list of all the great foods that are about to be at their peak from February to March.

Purple sprouting broccoli

This unique vegetable is characterised by its special colour, nutty flavour and satisfying crunch. Bob Andrew, chef from organic veg box company Riverford, says purple sprouting broccoli is a "true seasonal star".

He said: "[It] is one of the real joys of the season – it’s vibrant, versatile and deliciously tender when cooked right. At its freshest, it needs little more than a quick blanch or a gentle sauté with butter and garlic to shine.

“Its slightly nutty, earthy flavour makes it the perfect match for bold ingredients like anchovies, chilli, or blue cheese, but it’s just as satisfying with a simple squeeze of lemon. From stir-fries to roast dinners, it’s a true seasonal star that deserves a place on every plate.”

Wild garlic

These shoots start to appear from mid-February, with the plant reaching its full, leafy glory in late March. You may be familiar with its distinctive smell if you often walk through nature.

“Wild garlic is a true highlight of spring with a milder, fresher flavour than traditional garlic cloves,” says Andrew. “You can enjoy it raw in salads for a hint of pungency or wilt it gently with butter as a side of greens.

“It’s wonderful in a pesto, stirred through pasta, or wilted into soups for an aromatic twist. For something simple, wild garlic butter is a game-changer – perfect for spreading on toast, melting over mushrooms, or adding depth to spring veg.”

Bream

While we often only think of fruit and veg as being in season, this meaty fish will be thriving at this time of year. Ben Champkin, chef patron at Catch at The Old Fish Market, said: “Bream is perfect for this time of year as it’s large after feeding heavily on seaweed through the winter months, and this results in delicate flakes of meat when cooked.

“February and March are the ideal time to eat this fish as they begin breeding in April and May. This fish benefits from being butterflied and grilled skin side down until crisp in a pan or even better over coals. Serve with a chopped garlicky salsa verde replacing some herbs with wild garlic leaves.”

Leeks

This versatile vegetable can add flavour and bite to your dinners as we enter the final months of winter.

“Leeks are at their peak now and are great in soups, or gently braised with Indian spices,” says Jiwan Lal, executive chef at South East London Indian restaurant Babur. “A creamy leak and potato soup infused with nutmeg and coriander is a really comforting option during these colder months.”

Rhubarb

Early rhubarb varieties can be harvested as soon as March, making it the perfect time to whip up a rhubarb crumble.

“This is a beautiful ingredient for desserts that we do here at Babur,” says Lal. “We suggest pairing it with spices like cinnamon and cardamom for crumbles or even chutneys.”

Jerusalem artichokes

“February and March are great seasons for root vegetables such as Jerusalem artichokes,” says Theo Randall, chef patron at Theo Randall at the InterContinental. We tend to deep fry the Jerusalem artichokes in flour and milk as part of a fritto misto or simply roasted with garlic and thyme.”

Eating a combination of these foods will ensure you're eating only the best produce throughout February and March.

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