Eating in season is one of the simplest decisions you can make to eat better, spend less, and support producers in your area. Yet, between supermarket shelves offering tomatoes in January and leeks in July, it's not always obvious to know what really grows near you and when.
This calendar was designed to give you a clear month-by-month reference of fruits and vegetables that reach maturity in Metropolitan France. It takes into account regional climate variations and helps you plan your shopping, your menus, and your orders from local producers.
Why Eating in Season Really Changes Things
Before getting into the details of the calendar, let's lay the groundwork. Eating in season isn't an ecological whim or a nostalgic constraint. It's an agronomic, economic, and gustatory reality that has concrete consequences for your plate and for the income of local farmers.
On Taste and Nutritional Quality
A fruit or vegetable picked at maturity and consumed within days of being harvested has nothing to do with the same product picked green, gassed with ethylene, and stored for several weeks in a cold room before crossing Europe. Vitamin, mineral, and antioxidant levels drop significantly during long transport and storage chains. Conversely, a seasonal product bought directly from a local producer is often harvested that very morning and delivered by evening.
On Price
The logic of supply and demand works in your favor when you buy in season. A zucchini in the middle of July is everywhere: from local market gardeners, at the market, on direct selling platforms. Abundance pulls prices down. Bought in December in a large supermarket, this same zucchini traveled from Spain or Morocco — its price includes transport, storage, and intermediary margins.
On Environmental Impact
CO₂ emissions related to food represent on average 25% to 30% of a French household's carbon footprint. A good part of these emissions comes from long-distance transport and heating greenhouses out of season. Eating seasonally and locally mechanically reduces these two factors.
On Producers in Your Territory
When you buy a short-circuit tomato in the middle of August, you directly pay the market gardener who grew it — without a commission taken by an intermediary. On Racines, producers keep 100% of the sale price. This financial difference is considerable on the scale of an entire season.
How to Read This Calendar
This calendar is organized by month for Metropolitan France. It covers the peak season for each product, i.e., the period when it is abundant, at optimal maturity, and available from local producers. Start and end of season periods (where the product exists but in limited quantities) are not always mentioned to keep it readable.
Regional variations are real: in Roussillon or Provence, early crops often arrive 3 to 6 weeks before Normandy or Alsace. In mountain areas, some products take longer. Use this calendar as a guide, not an absolute rule.
January — Roots and Citrus Time
January is the month of robust vegetables, those that survived the first cold snaps and concentrate their sugars during winter.
Seasonal Vegetables in January: Beetroot, carrot, celeriac, white cabbage, Brussels sprouts, kale, cauliflower, red cabbage, endive, spinach, lamb's lettuce, turnip, parsnip, leek, potato, black radish, rutabaga, salsify, scorzonera, Jerusalem artichoke.
Seasonal Fruits in January: Lemon (limited French production, mainly Corsica), clementine (end of season), kiwi (Aquitaine), apple, pear.
Tip of the Month: January is ideal for meal-sized soups based on root vegetables. Roasted parsnips, celeriac cream soup, Jerusalem artichoke gratin — these often-forgotten vegetables are among the richest in fiber and taste.
February — Patience Before Renewal
February remains a transition month. Winter vegetables continue to hold the line, but the first spring shoots begin to appear in the greenhouses of the most advanced gardeners, particularly in the South.
Seasonal Vegetables in February: Beetroot, carrot, celeriac, Brussels sprouts, kale, cauliflower, endive, lamb's lettuce, turnip, leek, potato, black radish, rutabaga, Jerusalem artichoke.
Seasonal Fruits in February: Kiwi (Aquitaine, until the end of March), apple (from storage), pear (from storage).
Tip of the Month: It's a good time to order a parcel of storage apples directly from an orchardist. Many producers on Racines offer 10 kg boxes with several varieties — Ariane, Reinette, Boskoop — that you will never find in large supermarkets.
March — The First Promises of Spring
March marks the beginning of the first spring vegetables in the milder regions. It's also the time when winter stocks begin to run out — storage potatoes and carrots gradually lose their texture.
Seasonal Vegetables in March: Purple artichoke (Provence), green asparagus (early, South-West), new carrots (early, South), cauliflower, spinach, lamb's lettuce (end of season), new turnip (early), sorrel, leek, potato (storage).
Seasonal Fruits in March: Kiwi (end of season in Aquitaine), apple (end of storage), rhubarb (first stalks from late March in the South-West).
Tip of the Month: Watch for the first green asparagus from Landes or Blayais. They generally arrive mid-March in good years. Local producers put them for sale as soon as they are harvested — freshness makes all the difference for this vegetable.
April — The Real Return of Colors
April is a progressive explosion. Markets become colorful again, market gardeners emerge from tunnels, and the first French strawberries make their appearance.
Seasonal Vegetables in April: Artichoke, white and green asparagus (peak season), broccoli (end), new carrot, cauliflower, spinach, fennel, lettuce (early), new turnip, sorrel, peas (first pods in the South), new potato (South), pink radish, arugula.
Seasonal Fruits in April: Strawberry (early, Brittany, Périgord, Alsace), rhubarb.
Tip of the Month: April white asparagus is among the best seasonal products to order directly. Their harvest window is short (6 to 8 weeks), their price in short circuits is often lower than in large supermarkets, and they keep for 2 to 3 days in the refrigerator after receipt.
May — Abundance Rediscovered
May is probably the most festive month for fruits and vegetables. Almost everything starts arriving at the same time and producers sequence their harvests.
Seasonal Vegetables in May: Artichoke, asparagus (peak season, until mid-June), eggplant (early, South), chard, new carrot, zucchini (early, South), spinach, fennel, broad bean, green bean (early), lettuce, turnip, spring onion, peas, new potato, radish, arugula, tomato (early under greenhouse in the South).
Seasonal Fruits in May: Cherry (early, Roussillon), strawberry (national peak season), rhubarb.
Tip of the Month: The first cherries from Roussillon usually arrive in the first half of May. Catalan producers often market them in 2 to 5 kg boxes. Order them directly — they travel poorly and degrade quickly once on the shelf.
June — High Summer Begins
June inaugurates the summer season with a profusion of red fruits and sunshine vegetables. It's the month when eating local becomes most obvious and pleasant.
Seasonal Vegetables in June: Artichoke, eggplant, beetroot, broccoli, carrot, zucchini (peak season), cucumber, cauliflower, fennel, broad bean (end of season), green bean, lettuce and varied salads, mesclun, onion, peas (end of season), pepper (early), new potato, tomato.
Seasonal Fruits in June: Apricot (early, Drôme, Roussillon), cherry (national peak season), strawberry (peak season), raspberry (early), redcurrant, peach (early, South), rhubarb (end of season).
Tip of the Month: June is the ideal month for preserving. Candied cherries, strawberry coulis, rhubarb jam — producers often offer "processing" boxes at reduced prices for volumes destined for preserves.
July — Peak Summer
July is the month of maximum abundance. Market gardeners are overwhelmed, markets are overflowing, and it's the time when prices are the lowest of the year for most products.
Seasonal Vegetables in July: Artichoke, eggplant (peak season), basil, beetroot, carrot, cauliflower, cucumber, zucchini, fennel, green bean, yellow (wax) bean, lettuce, sweet corn (early), melon, turnip, onion, pepper, potato, tomato (peak season).
Seasonal Fruits in July: Apricot (peak season), nectarine, blackcurrant, cherry (end of season), fig (early, Provence), strawberry (end of season for everbearing varieties), raspberry, redcurrant, melon, wild blackberry, nectarine, peach, pear (first early varieties), plum.
Tip of the Month: July is THE month to buy in bulk and freeze. Diced zucchini, blanched green beans, peeled tomatoes — these simple preparations allow you to enjoy local products all winter. Many producers on Racines offer bulk discounts for large volumes.
August — Sun's Generosity
August prolongs the summer with the same abundance, but the first hints of autumn start to appear with the first squashes and chestnuts preparing their husks.
Seasonal Vegetables in August: Artichoke, eggplant, basil, beetroot, carrot, cauliflower (first autumn varieties), cucumber, zucchini, fennel, green bean, lettuce, sweet corn, melon, turnip, onion, pepper (peak season), potato, tomato, pumpkin (early, late August).
Seasonal Fruits in August: Apricot (end of season), nectarine, fig, raspberry, melon, wild blackberry, blueberry, nectarine, peach (peak season), pear (first varieties), plum, damson (early), grape (early, Roussillon).
Tip of the Month: This is the ideal month to order a large quantity of tomatoes and prepare your homemade sauce. A 10 kg box of "coulis tomatoes" from a local producer often costs two to three times less than in a large supermarket, and the taste quality is beyond comparison.
September — The Golden Transition
September marks the great shift. Summer vegetables progressively fade out, autumn fruits take over, and mushrooms start showing their caps in forests and specialized farms.
Seasonal Vegetables in September: Eggplant (end), beetroot, broccoli, carrot, celery, cauliflower, green cabbage, zucchini (end), fennel, green bean (end), lettuce, sweet corn, turnip, onion, parsnip, leek (early), pepper, potato, red kuri squash, pumpkin, tomato (end of season).
Seasonal Fruits in September: Blackcurrant (end), chestnut (early, Ardèche, Corsica), fig (peak season), wild blackberry (end), blueberry (end), walnut (early, Périgord), peach (end), pear, apple, plum, damson, grape.
Tip of the Month: September is the month for fresh walnuts from Périgord. Many producers ship them while still moist, within two weeks of harvest — a very different texture and taste from dried supermarket walnuts.
October — Autumn Vegetables Settle In
October is the month of warm colors on the plate. Squashes, mushrooms, late apples, late-season grapes — it's a particularly rich period for local producers.
Seasonal Vegetables in October: Beetroot, broccoli, carrot, celery, celeriac, mushrooms (porcini, chanterelles, oyster), Brussels sprouts, cauliflower, kale, green cabbage, endive (early), fennel, lamb's lettuce (early), turnip, parsnip, leek, potato, red kuri squash, pumpkin, black radish (early).
Seasonal Fruits in October: Chestnut (peak season), quince, fig (end), kiwi (early, Aquitaine), walnut, pear, apple, grape (end).
Tip of the Month: Red kuri squashes are probably the easiest squashes to cook (no need to peel). Ordered directly from a market gardener, you can find colorful and tasty varieties — Hubbard, Butternut, Rouge Vif d'Étampes — that you never see in supermarkets.
November — The Silence of Winter Approaches
November sees diversity shrinking. But seasonal vegetables remain abundant and tasty, and orchardists still have beautiful apples and pears from storage.
Seasonal Vegetables in November: Beetroot, carrot, celeriac, Brussels sprouts, cauliflower, kale, red cabbage, green cabbage, endive, lamb's lettuce, turnip, parsnip, leek, potato, pumpkin, black radish, rutabaga, salsify, Jerusalem artichoke.
Seasonal Fruits in November: Chestnut (end of season), clementine (early, Corsica), kiwi (peak season), walnut, pear, apple.
Tip of the Month: November is ideal for subscribing to a weekly vegetable box. The diversity is sufficient, prices are low, and you help the gardener get through a period when orders drop.
December — Conservation's Generosity
December closes the loop. Storage vegetables hold the line, citrus fruits provide Vitamin C, and cultivated mushrooms complete the meals.
Seasonal Vegetables in December: Beetroot, carrot, celeriac, cultivated mushrooms (oyster, shiitake), Brussels sprouts, cauliflower, kale, red cabbage, endive, lamb's lettuce, turnip, parsnip, leek, potato, black radish, rutabaga, Jerusalem artichoke.
Seasonal Fruits in December: Corsican clementine (peak season), kiwi, walnut, orange (imported but also some Corsican production), pear, apple.
Tip of the Month: The Corsican clementine, with its PGI label, is one of the few citrus fruits produced locally in France. Directly ordered from a Corsican producer, it arrives with its leaves — a sign of guaranteed freshness.
Quick Summary Table
| Product | Peak Season |
|---|---|
| Asparagus | April – June |
| Tomato | July – September |
| Zucchini | June – August |
| Leek | October – February |
| Beetroot | All year (peak autumn-winter) |
| Strawberry | April – June |
| Cherry | May – July |
| Apricot | June – August |
| Peach | July – September |
| Apple | September – December (storage until March) |
| Chestnut | September – November |
| Kiwi | October – March |
How to Find These Products From a Local Producer?
Knowing the calendar is good. Knowing where to find these products directly is better.
Main options for buying in season from a local producer:
Producer Markets: They remain the most direct and friendly channel. Ask your town hall to identify markets exclusively composed of producers (no resellers).
AMAPs (Associations for the Maintenance of Peasant Agriculture): You pay in advance for a share of a farmer's harvest and receive a box each week. Strong commitment but prices are often very advantageous.
Farm Sales: Many producers open their doors for direct sales, especially on Saturday mornings. A phone call is often enough.
Connecting Platforms: On Racines, you can explore the map of producers near you, see their available products in real-time, and order online with QR code pickup. The referenced producers pay zero commission on their sales — their price directly reflects their work, not an intermediary's margins.
Eating in Season, a Habit That's Easily Established
The first week, you need to check the calendar. The second week, you start finding your way. After a month, you instinctively identify what's in season. This knowledge is acquired quickly and it deeply changes the relationship one has with food.
The easiest way to start: choose one seasonal fruit or vegetable per week and look for a producer who grows it near you. It's this connection — between a product, a season, a terroir, and a face — that makes the real difference between eating and nourishing oneself.
Find local producers near you and their available products right now on racinesapp.com/search.