What's In Season?

Apples

Season: Midsummer until frost, peaking in fall

Storing: Though you may be tempted to display on the counter, for the best preservation, store apples in a plastic bag in the refrigerator. They will keep and stay just the way you like them—crisp and crunchy for up to six weeks.

Health Benefits: Be sure to enjoy the peel—it packs in pectin, a soluble fiber that helps lower cholesterol and control blood sugar.

The Perfect Recipe: Simple to make and delicious to eat, Hasselback Baked Apples create a stunning dessert that highlights the season's most popular fruit.

Keep Reading: Guide to Apples + Our Best Apple Recipes

Pumpkin

Choosing: Look for small pumpkins, about 5 to 8 pounds, with tough skin. Make sure your pumpkin is firm all the way around.

Storing: Store in the refrigerator up to three months or in a cool, dry place up to one month.

Quick Prep: To help remove the seeds faster, quarter the pumpkin then steam.

Health Benefits: One cup of pumpkin packs in 2.7g of fiber, 564mg of potassium, and 1.4mg of iron. It contains beta-carotene, vitamin C, and folate as well.

Perfect Pumpkin Poundcake: Drizzled with a dreamy buttermilk glaze, this autumn-spiced Pumpkin Poundcake is the ultimate treat to serve up this season.

Keep Reading: Guide to Pumpkins + Our Best Pumpkin Recipes

Sweet Potatoes

Season: Though available year-round, the freshest crop comes in the fall.

Storing: To keep these sweet spuds fresh up to 3 to 6 months, store them in a cool space around 50°. An unheated garage, basement, dark cabinet or pantry is ideal.

Health Benefits: Packed with vitamins A and C, sweet potatoes are more nutritious when cooked in their skins.

The Perfect Recipe: Full of tangy-sweet glaze, Glazed Sweet Potatoes with Maple Gastrique is holiday-table worthy but also simple enough for a weeknight side.

Keep Reading: Guide to Sweet Potatoes + Our Best Sweet Potato Recipes

Pears

Choosing: Test for ripeness by applying light thumb pressure near the pear's stem. If it's ripe, there will be a slight give.

Storing: If pears aren't quite ripe, store in a brown paper bag on the counter; it may take 3 to 5 days for them to fully ripen. Once ripe, store in the refrigerator for 3 to 5 days.

Health Benefits: Just one medium pear packs in 6g of fiber as well as vitamins A and C, plus potassium. Their natural sweetness makes them a great choice for desserts, so you can cut back on the amount of added sugars.

The Perfect Recipe: Sweet fruit and tender quick bread unite to create a stunning treat that will have guests coming back for more. The best part: this gorgeous Poached Pear Bread is remarkably easy to make!

Keep Reading: Pear Types + Pear Recipes

Butternut Squash

Season: Picked at its peak in autumn, this popular winter squash stores well and can be enjoyed through spring.

Choosing: Look for a squash that is without cracks or soft spots, is heavy for its size, and is deeply colored with a matte finish.

Storing: To maintain the freshest squash for about a month, store in a cool dark place or paper bag.

Health Benefits: This squash is packed with vitamins A and C. The darker the squash, the more beta-carotene.

The Perfect Recipe: Warm-Spiced Butternut Squash Soup is easy to make and comforting to eat. The earthy spices in this fragrant dish make wonderful accents for the natural sweetness of butternut squash.

Keep Reading: Guide to Butternut Squash + Top-Rated Butternut Squash Recipes + How to Peel and Cut Butternut Squash

Cilantro

Season: A cool-season herb for fall and early spring, cilantro is available year-round in some climates.

Choosing: Cilantro is usually sold in bunches. It looks a lot like flat-leaf parsley, so be sure to read the label, and look for the thinner, brighter green leaves. Or just smell it—the pungent, sharp, medicinal scent is hard to mistake—and avoid bunches that are wilted or have mushy leaves.

Storing: Place fresh bunches of cilantro in a produce bag in the vegetable bin of your refrigerator. It will last up to a week. If cutting from your garden, snip as needed.

The Perfect Recipe: Ready in just 20 minutes, our Chicken Thighs with Cilantro Sauce recipe not only delivers in speed, but also offers an immense amount of delicious flavor for just 260 calories.

Keep Reading: Guide to Cilantro + Cilantro Recipes

Kale

Season: Fall through spring

Choosing: Look for bunches that are dark green and free of yellow or brown blemishes.

Storing: Place cut kale in a plastic produce bag in your refrigerator for up to a week.

Health Benefits: Kale contains beta-carotene and the antioxidants lutein and zeaxanthin—which are associated with eye health—as well as potassium, vitamin A, vitamin C, fiber, iron, and calcium. Plus, you get 2 grams of protein in a serving.

The Perfect Recipe: Quick, easy, and brimming with nutrients and flavor, we suggest you add this Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes recipe to your weekly meal plan, and put it on repeat this season.

Keep Reading: Guide to Kale + Kale Recipes + Kale Salads + Kale Soups

Cranberries

Season: September through October; peak market period running through December

Choosing: Cranberries are usually packaged in 12-ounce plastic bags, so you won't get to choose them individually. Check the see-through to make sure you get brightly and intensely colored berries.

Storing: Tightly wrapped in a plastic bag, cranberries will keep in the refrigerator for up to 2 months. For increased longevity, toss the bag in the freezer, where they'll stay fresh for a year.

Health Benefits: Loaded with antioxidants, flavonoids, vitamins A and C, one cup of whole, raw cranberries contains only 47 calories, while providing you with 4g of fiber.

The Perfect Recipe: Cranberries truly are a calling card of the season and no holiday feast is complete without a much needed bite of bright, refreshing acidity like this fresh, homemade version of Roasted Cranberries and Grapes with Rosemary.

Keep Reading: Guide to Cranberries + Cranberry Sauce and Relish Recipes

Brussels Sprouts

Season: Although readily available almost year-round, the peak season is from September to mid-February.

Choosing: Look for sprouts are that are 1 to 1.5 inches in diameter—the smaller the head, the sweeter the taste. They should be compact, firm, and green, with minimal nicks and torn or yellowing leaves.

Storing: Store in a produce bag in the coldest part of your refrigerator. Though they will last a couple of weeks, cook within 4 to 5 days for the best taste.

Health Benefits: This nutrient powerhouse is full of phytonutrients (natural plant compounds), which may help protect against cancer, plus vitamins A and C, potassium, folate, iron, and fiber.

The Perfect Pairing*: Everyone will want to eat their Brussels Sprouts when they're skewered and grilled kabob-style and served with a side of bold, flavorful Marzetti® Sriracha Ranch Veggie Dip.

Keep Reading: Guide to Brussels Sprouts + Our Best Brussels Sprouts Recipes

*Content From Marzetti

Rosemary

Season: Summer and fall; year-round in temperate climates

Choosing: Look for fresh stems with no sign of curled, brown, or molded leaves. The leaves should be firmly attached to the stem, not shedding.

Storing: Cut the woody stems with kitchen shears or garden clippers, ideally while holding them underwater in the sink or a bowl. To maximize their life, place them in a produce bag in the refrigerator (but not in the vegetable bin). They'll last up to two weeks.

See More: How to Store Herbs

The Perfect Recipe: There's nothing quite as satisfying and warming as sitting down at the table with a basket of homemade biscuits in front of you. Nana's Rosemary Biscuits with Cranberries unite sweet and savory flavor in one delectable bite.

Keep Reading: Guide to Rosemary + Rosemary Recipes

Grapes

Season: You can buy grapes year-round, although the North American versions (mostly from California) are only available from July to December.

Choosing: Select grapes that are plump, full-colored, and firmly attached to their stems. Look for a slight pale-yellow hue on green grapes, while red grapes should be deeply colored with no sign of green.

Storing: Unwashed grapes can be stored in a plastic bag in the refrigerator for up to a week, although their quality diminishes the longer you keep them.

The Perfect Recipe: Special occasion-pretty and wonderfully indulgent, this Roasted Grape and Pear Kuchen gives you a full blast of flavor and satisfaction in every decadent bite.

Keep Reading: Guide to Grapes

Fennel

Season: Peak season is fall and winter. However, home gardeners can also slip in a quick planting in spring for an early summer harvest.

Choosing: Look for compact bulbs that are relatively heavy and firm. Avoid those that are splitting or browning or have other injuries.

Storing: Remove the foliage by snipping an inch or two above the bulb. Place fennel in a produce bag to prevent moisture loss, and store it in the vegetable bin of your refrigerator for three or four days.

The Perfect Recipe: Braised Fennel with Parmesan Breadcrumbs: This licorice-flavored member of the parsley family gets a quick sear in a little butter to caramelize the wedges and mellow out the strong flavor. Breadcrumbs spiked with nutty Parm-Reg top off this fast, super-simple side. Pair with pork chops or roasted chicken thighs.

Keep Reading: Guide to Fennel + Fennel Recipes

Thyme

Season: Spring through fall

Choosing: Sold in little bundles of stems with the small leaves attached, thyme should appear fresh, not wilted. It is normal for some types to be gray, but yellowed or shedding leaves indicate the bunch is past its prime.

Storing: Place freshly cut thyme in a plastic produce bag in the refrigerator, preferably not in the vegetable bin.

The Perfect Recipe: Whether used by the pinch or by the bunch, fresh thyme infuses any dish with unparalleled aroma and flavor, like in this Lamb Chops with Farro, Arugula, and Lemon-Thyme Vinaigrette recipe that surprises your taste buds and satisfies in every bite.

Keep Reading: Guide to Thyme + Thyme Recipes

Beets

Season: Beets prefer the cool weather of spring and fall—June to November

Choosing: Look for small to medium-firm beets with smooth skin. If you plan to cook the beet greens, they should be crisp and a vibrant dark green color.

Storing: Store beets, greens and all, in a produce bag in the coldest part of your refrigerator for up to 2 weeks. Or, trim greens and refrigerate roots in a plastic bag up to 3 weeks.

Health Benefits: A great source of folate, these golden- and purple-hued beauties are also packed with betaine.

The Perfect Recipe: This composed, two-toned Roasted Red and Golden Beet Salad is a showstopping way to highlight the vegetable's natural beauty.

Keep Reading: Guide to Beets + Beautiful Beet Recipes

Broccoli

Season: Though available all year, this vegetable truly shines during its peak season: October through April.

Choosing: Look for heads that are heavy with small buds tightly packed together. Yellowing is a sign that the broccoli is headed downhill.

Storing: Place in a produce bag in the coldest part of your refrigerator. If it was fresh when you brought it into your kitchen, it should be good for another 10 days.

Health Benefits: All varieties have vitamins A and C, but frozen broccoli is actually more nutritious, containing about 35% more beta carotene since they are mainly made up of florets.

The Perfect Recipe: A great go-to pasta recipe, Shrimp and Broccoli Rotini is a weeknight meal that you can whip up in a pinch with essentially whatever you have on hand.

Keep Reading: Guide to Broccoli + Delicious Broccoli Recipes

Basil

Season: Spring through fall

Choosing: Basil is delicate and bruises easily, so look for stems that aren't wilted and don't have dark spots. The ideal would be basil stems that don't have a flower bud or have just a small one. Avoid those with long flower stalks and seeds.

Storing: Place fresh basil in a vase of water on your kitchen counter—after giving the stem a fresh cut—for up to a week. Be sure to change the water every few days. If it's wilted, place a produce bag loosely over it until it revives. Do not cut or pinch leaves from the stems until you are ready to use them.

The Perfect Recipe: Fresh basil is the ultimate flavor booster in fresh salads. Here, it unites with Dijon mustard, lemon and garlic to lighty dress this hearty Black Bean-Quinoa Salad.

Keep Reading: Guide to Basil + Use Your Basil Bounty

Cauliflower

Season: Cauliflower is sold fresh from early summer into fall.

Choosing: Look for heads that are tight and firm. Avoid those with discoloration that comes with aging.

Storing: Place cauliflower in a produce bag in the coldest part of your refrigerator, where it should last for 4 to 7 days.

Health Benefits: Packed with vitamin C, we love cauliflower for its potential cancer-fighting properties and—of course—its taste.

The Perfect Recipe: Light, golden-brown, and crisped to perfection, Crisp Cauliflower Fritters come togther as a comforting main dish in a 20-minute snap.

Keep Reading: Guide to Cauliflower + Cauliflower Recipes

Figs

Season: Summer and fall

Choosing: The ideal fig is one that has a bend at the stem, showing that it curled downward on the tree from its own weight.

Storing: Figs stay fresh when refrigerated for 3 to 4 days. Store in a single layer on a paper towel and lightly cover with plastic wrap, or place in an egg carton for extra protection. You can also freeze them for up to 6 months; they will be very soft when thawed (best for cooking or puréeing).

The Perfect Recipe: With a deliciously crumbly texture, a free-form crust made from almond meal and flour brings a rich, nutty flavor to the sweet Fresh Fig Galette.

Keep Reading: Guide to Figs + Fantastic Fig Recipes

Dill

Season: Summer through fall

Choosing: Bunches of feathery dill foliage, also called dill weed, should be bright green and fragrant with no signs of wilting. Dill can look a lot like the darker, glossier fennel foliage, so check carefully to be sure which one you're buying.

Storing: Wrap fresh dill in a moist paper towel, and place it in a plastic produce bag in the vegetable bin of your refrigerator.

The Perfect Recipe: Creamy Greek yogurt, fresh dill, and cooling cucumbers unite to make an incredible base for tangy Tzatziki Chicken Salad.

Keep Reading: Guide to Dill + Dill Recipes

Parsnips

Season: November to March

Choosing: Look for small to medium firm, well-shaped roots with creamy-beige skin. Avoid limp, shriveled, or spotted roots, or any with tops that are beginning to sprout.

Storing: Wrap in paper towels, and refrigerate in a plastic bag for up to 2 weeks.

The Perfect Pairing*: For an in-season and oh-so-delicious snack, try warm roasted parsnip "fries" with cool and creamy Marzetti® French Onion Veggie Dip.

Keep Reading: Guide to Parsnips + Our Best Vegetables and Fruits for Cold Weather

*Content From Marzetti

Mushrooms

Season: While most mushrooms are available year-round, many are at their peak in fall and winter.

Choosing: In general, look for firm, evenly colored mushrooms. Avoid mushrooms that are broken, damaged, or have soft spots, as well as those that seem damp or smell of mildew.

Storing: Don't wrap them in plastic; they'll stay firmer placed in a single layer on a tray, and covered with a damp paper towel. Fresh mushrooms can be stored, unwashed, in the refrigerator for up to 3 days.

Health Benefits: Mushrooms contain two important B vitamins—niacin and riboflavin. The shiitake mushroom is particularly healthy, as it contains lentinan, which may help fight cancer and bolster the immune system.

The Perfect Recipe*: Entertaining season is upon us, and these savory handheld Mushroom Turnovers are a guaranteed crowd-pleaser. Filled with mushrooms, shallots, Swiss cheese and Marzetti® Ranch Veggie Dip, it's a go-to appetizer from Thanksgiving through New Year's.

Keep Reading: Guide to Mushrooms + 12 Delicious Exotic Mushrooms

*Content From Marzetti

Parsley

Season: Spring through fall

Choosing: Select a parsley bunch that's bright green and free of bruising, decay, and blemishes.

Storing: To be sure parsley stays perky and hydrated during storage, cut half an inch off the ends of the stems using kitchen shears. Plunge the cut ends into a glass of water for about an hour; remove, and place the entire bunch in a plastic produce bag to prevent wilting and it will last about a week.

The Perfect Recipe: If someone asked what the color green tastes like, chimichurri might very well be the answer. This classic condiment creates a bright, fresh, and tart sauce to amplify meat, fish, potatoes and so much more.

Keep Reading: Guide to Parsley + Fresh Parsley Recipes

Potatoes

Season: Mature potatoes make their appearance in late summer and fall.

Choosing: Look for firm potatoes that are not green or sprouting.

Storing: Place potatoes in paper or burlap bags to increase the humidity while allowing air to circulate. Store them in the coolest, darkest place in your home, such as a pantry or cabinet or in an unheated garage or basement. They'll last three to five weeks.

The Perfect Recipe*: Warm up your family with this hearty Creamy Ranch Potato Soup made of Yukon Gold spuds, carrots, chicken stock, and Marzetti® Ranch Veggie Dip.

Keep Reading: Guide to Potatoes + Our Best Potatoes Recipes + Hash Recipes

*Content From Marzetti

Oregano

Season: Spring through fall

Choosing: Look for fresh, green oregano that isn't bruised or wilted.

Storing: Keep cut oregano in a plastic produce bag in the vegetable bin of your refrigerator, or store in the freezer.

The Perfect Recipe: A staple of Italian-American cuisine, oregano can be used in a wide variety of dishes for a bold hit of flavor, like our no-fail Oregano and Lime Roasted Chicken Breasts recipe.

Keep Reading: Guide to Oregano + Oregano Recipes

Peppers

Season: Summer and fall are peak times for peppers.

Choosing: Peppers come in many sizes, shapes, and Scoville units—the measurement of how hot they are, from sweat to tears. Look for peppers that are wrinkle-free, glossy, and free of injuries.

Storing: Place peppers in a produce bag, and store in the vegetable bin of your refrigerator. They'll last about a week.

The Perfect Recipe: Tender, savory lentils paired with cooked peppers and cilantro converts this dish from a bland bean salad to a delectable and healthy meal. Use any combination of sweet bell peppers you like in this Grilled Peppers and Lentil Salad.

Keep Reading: Guide to Peppers + Cooking with Peppers