Which fruits, vegetables and fish are in season in France this March?
March is the time to benefit from end of winter foods, as many seafood dishes go out of season
Winter produce is still mostly available until the end of the month
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March is traditionally seen as the start of spring, with days getting longer, warmer, and as plants begin to bloom.
This change is reflected in the produce available as more locally-grown fruits and vegetables are ready for use.
Using local and in-season produce is a cornerstone of French home cooking, so much so that the government lists French-grown produce via its manger-bouger website.
The website also provides tips on how to use the ingredients in various recipes either as a side element or the star of the show.
The Connexion reviews available fruits, vegetables and fish in France each month as part of an ongoing series.
We also cover a list of in-season cheeses recommended on a monthly basis.
Read more: Know your cheeses and their seasons: which to eat in France in March
Radish in season but citruses come to end
“Be patient, spring will be here by the end of the month,” says the website, however in the meantime it is best to consume the remnants of the winter stock.
It is the final month for many types of choux to be widely available, including Brussels Sprouts, cabbage, and cauliflower until next autumn.
Other winter staples including turnips, parsnips, and carrots are still easy to find, but the season for less common produce includes salsify (salsifis) and Chinese artichoke (crosne) is coming to an end.
A versatile vegetable announcing the arrival of spring however is radish (radis), which should be available on shelves and at markets across France.
The end of winter also means the end of citrus fruits including grapefruit (pamplemousse) and oranges, but also kiwis and pears. Benefit from these for the final month they will be locally available.
Many fish soon to be out of season
In contrast to fruits and vegetables – many of which will come into season as spring continues to progress – several seafood staples are set to be temporarily unavailable (at least from French waters).
Fresh langoustine and oysters are not available for the spring and early summer, and scallops will next be found fresh in France towards the end of the year.
Several fish including horse mackerel, pollack, mackerel, whiting, and sole are also coming to an end in terms of fresh availability, so make sure to enjoy them now.
However, one piece of good news is the return of lobster (homard) to menus.
Read more: Why Mars bars are missing from many French supermarkets - and why prices might rise
