March brings the first signs of spring harvesting to UK vegetable gardens and allotments. Purple sprouting broccoli, leeks, kale and spring greens can provide fresh vegetables, while remaining winter roots and established salads may still be available.
As daylight increases, overwintered crops begin growing more actively. However, harvest times depend on the variety, weather and location, and fresh growth doesn’t always mean a crop is ready.
For a year-round overview, see our UK Harvest Calendar.
March Harvest at a Glance
Most March harvests come from overwintered crops, with some early spring vegetables beginning to mature.
| Crop group | What may be ready | March conditions |
|---|---|---|
| Winter and spring vegetables | Purple sprouting broccoli, leeks, kale, spring greens | Established plants; timing varies by variety |
| Remaining roots and tubers | Parsnips, Jerusalem artichokes, swedes | Healthy roots and workable soil |
| Conditional harvests | Winter cauliflower, winter cabbage, late Brussels sprouts, protected celeriac | Depends on variety, maturity and crop condition |
| Salads and leafy greens | Spinach, winter lettuce, chard, corn salad, mizuna, rocket | Established plants, often protected |
| Herbs and early rhubarb | Parsley, thyme, rosemary, chives, rhubarb | Healthy growth, mild conditions or earlier forcing |
Sheltered gardens in milder regions may have crops ready several weeks before exposed or northern plots.
What Vegetables Can You Harvest in March?
Browse the crop groups below for March-specific advice. Each crop links to its detailed harvesting or growing guide where available.
Purple sprouting broccoli becomes an important March harvest, while winter leeks and kale may remain productive.
Spring greens can be picked from sufficiently developed overwintered cabbages, including suitable thinnings. Winter cauliflower and remaining cabbage heads depend on the variety, maturity and growing conditions.
The last winter roots may still be harvestable where they remain healthy and the soil is workable.
Check parsnips, Jerusalem artichokes and swedes for deterioration as temperatures rise. Harvest sound roots before their quality declines or new spring growth begins to affect them.
Established overwintered salads can begin producing fresh leaves as growing conditions improve, particularly under protection.
Cold spells may still slow growth, so pick healthy leaves selectively and leave enough developing growth for plants to recover.
Early Rhubarb and Hardy Herbs
Early Rhubarb
Rhubarb is one of March’s more distinctive harvests. Crowns forced earlier in winter may provide tender stalks, while early outdoor varieties can begin cropping in mild or sheltered gardens.
Ordinary outdoor rhubarb often becomes ready later in spring, so check the plant’s development rather than relying on the calendar.
For detailed harvesting advice, see When and How to Harvest Rhubarb in the UK.
Hardy Herbs
Healthy overwintered parsley, rosemary and thyme can provide small March harvests. Chives may also begin producing usable leaves in mild, sheltered gardens.
Avoid heavy cutting while plants are recovering from winter.
What Should You Harvest or Leave Growing?
March is a transition month. Some winter crops are finishing, while others are only beginning their spring growth.
- Harvest now: Ready purple sprouting broccoli, usable spring greens and mature winter crops showing signs of deterioration.
- Leave developing: Immature spring cabbage, purple sprouting broccoli without developed shoots and healthy overwintered salads that need more time.
- Not ready yet: Autumn-sown broad beans, developing garlic bulbs and early-sown carrots generally need more growing time before their main harvests.
Avoid walking on saturated beds or disturbing wet soil unnecessarily. Healthy roots can remain in the ground until conditions are suitable for lifting.
Stored Produce in March
Stored potatoes, onions, apples, pears and winter squash may still supplement fresh March harvests, provided they remain in good condition.
These were generally harvested months earlier rather than picked fresh in March. Check remaining stores regularly and remove anything showing signs of spoilage.
What to Do After Harvesting
As winter crops finish, remove spent plants and plan how the cleared growing space will be used. Avoid unnecessary digging while the soil is wet.
For advice on what to sow next, see our Spring Vegetable Planting Guide UK.
Looking ahead? See What to Harvest in April UK for next month’s potential harvests.
FAQs: What to Harvest in March UK
Purple sprouting broccoli, leeks, kale and spring greens are among the main March harvests. Remaining parsnips, Jerusalem artichokes and overwintered salads may also be available, depending on crop condition and local weather.
Yes. March is a normal harvesting month for many purple sprouting broccoli varieties, although timing varies. Shoots are ready when well developed and the flower buds remain tightly closed.
Yes, particularly as spring greens from closely planted overwintered cabbage. Some early varieties may produce mature heads in favourable conditions, but many spring cabbages need until April or May.
Yes. Rhubarb forced earlier in winter may be ready, while early outdoor varieties can begin cropping in mild or sheltered gardens. Established plants in colder locations often need more time.
Autumn-sown broad beans, garlic bulbs and early-sown carrots are generally not ready for their main harvests. Immature spring cabbage and purple sprouting broccoli should also be left to develop until ready.
