February
The last of winter. The first hints of spring.
This is the month for forced rhubarb from the Yorkshire Triangle -- pink, tender, grown by candlelight. Purple sprouting broccoli hits its sweetest window. Seville oranges are in their final weeks. The stored roots -- parsnips, celeriac, swede -- are still going strong.
10 items in season · 3 at peak
Worth seeking out
Forced Rhubarb
“Grown by candlelight in the Yorkshire Triangle. Pink, tender, and only here until March.”
Peak: January - March
Find forced rhubarb nearby
Purple Sprouting Broccoli
“Sweetest now, before it goes to seed. Look for tight florets on firm stems.”
Peak: February - March
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Leeks
“Still at their best. The cold keeps them sweet and firm.”
Available: October - March
Find leeks nearbyEverything in season
Kale
Peak“Best after a hard frost -- the cold converts starch to sugar.”
Nov – Apr
Find nearbyLeeks
“The backbone of winter soups. Look for tight, white stems.”
Sep – Apr
Find nearbyPurple Sprouting Broccoli
Peak“Sweetest before it goes to seed. Tight florets, firm stems.”
Jan – Apr
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Carrots
“Heritage varieties in purple, yellow, and white. Taste the rainbow.”
Jan – Dec
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Parsnips
“Frost-sweetened and earthy. Roast until the edges caramelise.”
Jan – Dec
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Brussels Sprouts
“After the first frost they sweeten. Shred raw or roast until charred.”
Sep – Feb
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Beetroot
“Roast whole, wrapped in foil. The skins slip off when done.”
Jan – Dec
Find nearbyRhubarb
“Forced rhubarb: grown by candlelight in the Yorkshire Triangle.”
Jan – Jun
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Pears
Aug – Feb
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Cauliflower
“Roast whole with spices until deeply golden.”
Jan – Dec
Find nearbyComing next month
March brings wild garlic, spring greens, and the last of the forced rhubarb. April means asparagus.
Spring Greens
Image coming soon
Spring Greens
Rhubarb
Asparagus