Arguments abound for eating seasonally , but it can be a little tricky to keep track of what's available when. While one could always just take a stroll through the market to find out what's at its prime, that can make meal planning a bit tricky. Instead, check out this comprehensive glossary, and you'll know what to expect at your market, what to look forward to in months to come, and what to get your fill of before it's gone.
Rather browse by season? Check out our guides for each:
When you're done browsing, print out a seasonality guide to post on your fridge or tuck into your purse: we have one for fruit  and one for vegetables .
Apple harvest season runs from August through November with some varietals like Gravensteins coming to markets as early as the end of July. The rest of the year, these fruits are available thanks to cold storage.
Apricots  have a short season that runs from May though July, with some prized varieties (like Blenheims) only available for a few weeks in late June/early July.
Artichokes  are at their peak from March until June, with petite baby artichokes  available for a slightly truncated season: March through May.
Arugula (known to the Brits as rocket) is typically available year-round.
Asian pears  are harvested in the months of July through November (and are therefore at their peak then), but are available through cold-storage preservation until April.
Asparagus  is at its snappiest in the Spring, typically from March till May.
Creamy avocados  are available year-round (at least in California).
Beets  are typically available year-round.
Sweet bell peppers are available as early as May and as late as December, and are at their peak during the Summer months.
Blackberries  are available as early as May and as late as October.
Depending on the variety, blood oranges  are at their peak anywhere from December to May.
Blueberry season typically runs from May through August.
Bok choy  is at the peak of its seasonality in Winter, though it's available year-round.
Broccoli is available year-round but is at its peak during the chilly Fall and Winter months.
Whether you call it broccoli rabe , broccoli raab, broccolini, or broccoletti, its season runs year-round, and is at its peak in the Winter months.
The peak season for brussels sprouts  is September to February.
Winter squashes like butternut squash  are typically harvested October through December, and are available as late as early April thanks to their hearty nature.
Cabbage  is available year-round, with its seasonal peak in the colder months.
Cardoons , an Italian staple, are available in Winter, Spring, and early Summer.
Carrots  are available year-round and are at their sweetest during the Winter months.
Cauliflower  is typically available all months, but its peak is in Summer (July and August).
Celeriac 's peak season runs April through December.
Celery is typically available year-round.
Earthy chanterelle mushrooms have a season dictated largely by rainfall — they're a foraged rather than cultivated food — and while available intermittently throughout the year, are most common during the rainy seasons of Fall and Winter.
The exotic cherimoya  can be found from January to May in a good year.
Sweet cherries  are typically available from April through July.
Chervil  is available year-round but is at its peak in Spring.
As one might guess from their cultural ties to the holiday season, chestnuts  are typically available during blustery Fall and Winter months: roughly October through January.
Collard greens  are typically at markets in all months with the exception of May.
Sweet corn  is in season from the beginning of June through the early Fall months.
Cranberry harvest typically runs from September through October, and they are available fresh through December.
Cucumbers  are at their peak growing time from early Summer to mid-Fall (June through November).
Daikon radishes  are available year-round and are sweetest and mildest during the cold-weather months.
Look for squat and sturdy globe eggplants  and slender Japanese varieties  from July through October.
Endive  is available from September to May, but its peak season begins in November.
Escarole  is abundant in the Fall and Winter months.
Fava bean  harvest signifies the transition from Spring to Summer, as fava beans are typically available April through July.
Fennel  is available year-round, with its peak in the Fall months.
Fiddlehead fern  season typically only lasts for a few short weeks in May.
Figs  are typically at markets from late June through early December.
Garlic scapes  — the flowering stalks of still-developing garlic bulbs — are typically available for a few weeks sometime between late May and early July.
Ginger's harvest season runs August through November, and it is available through cold storage all the way into February. During the rest of the year, try substituting ginger juice  1:1.
Gooseberries  are in season from May to August and are at their peak during the month of July.
Zingy grapefruit  can be found at farmers markets from September through April.
Juicy grapes are typically available from July through December.
Guava  has a long, luxurious season that kicks off in November and lasts until April.
Honeydew melon 's season runs from June to November.
Jujube dates, which are eaten fresh rather than dried, are at farmers markets in September and October.
While kale  is generally available year-round, the peak of its season is in Fall and Winter.
Kiwi (actually a large berry) is typically available September through April, with its peak season running through early Winter.
While kohlrabi  is available year-round, it really peaks  in the colder months: October, November, and December.
Tiny kumquats ' peak season runs from January through April, with harvest sometimes starting as early as October.
Leeks  are generally available year-round, with their peak during the Spring season.
Lemons are available year-round, with their peak availability in the cooler months.
Limes are typically at market from October through April.
Peak long bean  season runs from late Summer to early Fall. However, in California and Mexico, they grow year-round.
While mangoes  don't typically grow in the US, their peak season runs from April through June in the equatorial climes where they're harvested.
The prized morel mushroom  is typically foraged (and therefore available fresh) during the Spring months; throughout the rest of the year, try dried morels.
Cultivated mushrooms like cremini (pictured), button, shiitake, and portobello are available year-round.
Bitter mustard greens  are at farmers markets from October to March.
Nectarine season mirrors that of its furry cousin, the peach. They can be ready as early as May and available until late September, but their season is at its peak in July and August.
Stinging nettles  are available in markets January through July.
Look for nopales , the edible leaves of the prickly pear cactus, through Summer and Fall.
Okra  season typically runs June through November.
Onions  are available year-round.
Oranges, like most citrus, are at their peak in the Winter months, though they are available year-round in California.
Diminutive padron peppers  are typically in season from mid-June all the way through September.
Parsnips ' peak season runs October through April.
Velvety peaches  can be ready as early as May and available until late September, but their season is at its peak in July and August.
Juicy pears are at their peak from August till November.
English peas  — also known as shell peas and garden peas — enjoy a short-lived season during late Spring and early Summer and are at their best in May.
Tender pea shoots and tendrils  are typically available January through May.
Both hachiya and fuyu persimmons  are in season between November and February.
Plum  season runs from May through September, though it varies slightly from year to year.
Depending on the harvest, pomegranate  season typically runs from October through February.
Pomelos, grapefruits' larger cousins, are available from November through April.
Because they're a kitchen staple, it's easy to assume that potato season runs year-round. Rather, they're typically harvested from July till early September (and are a real treat as "new potatoes"); the rest of the year, they're available via cold storage.
Pumpkins are available as early as late September and as late as early April, with their peak falling in the Fall and Winter months.
Purslane  is typically available from April through December.
Bitter radicchio is available year-round and is at its peak during the cooler Winter and early Spring months.
Although radishes  are available year-round, it's during Spring and Summer months when one can truly appreciate them for their crisp texture and spicy, juicy bite.
Ramps , wild onions, have a limited season of about six weeks beginning in April.
Raspberries have, thankfully, a long season that runs from May through early November, with their peak in the Summer months.
Actually a vegetable rather than a fruit, rhubarb  is at its peak from April to June, though it is often available slightly later into the Summer season.
Satsumas and their close cousins Mandarin oranges and clementines are typically available November through April.
Scallions, or green onions, are in season all year long.
Delicately flavored shallots are in season year-round.
Sour cherries  have a tragically short season and are generally only available for a few weeks in June and July.
Spinach is in season year-round.
Spring onions  are simply young onions that have been pulled before they develop into conventional onions, and they are available — you guessed it — throughout the Spring season.
Strawberries  are at their sweetest from April to July, though they are available at farmers markets as early as March and as late as October.
Summer squash (a category which includes pattypan, crookneck, zucchini, yellow, and other heirloom varieties) is typically available from June through late October.
Sunchokes (also known as Jerusalem artichokes) are typically available during the cooler months of September through April.
Sweet limes , otherwise known as the hardy lime or the Palestine sweet lime, are harvested in the Winter and early Spring.
Sweet potatoes  are typically available September through March, with their peak season ending in December.
Tangerines  are in season roughly from late October through January.
A cross between the Aurora blackberry and a European raspberry variety, tayberry  season runs from July through mid-August.
Tomatillos  are in season from May to November, peaking in August.
From rainbow-hued heirloom varietals  to juicy Early Girls  to the tiniest grape and cherry versions, tomato season is surprisingly long. Smaller varieties can come to harvest as early as April (but more typically around June) and last till November; larger tomatoes are available through the peak Summer and mid-Fall months.
Turnip  season runs from September through April.
Quince  has a supershort but sweet season, lasting from October to December.
Watermelon season peaks  in the Summer and lasts from June through October.
Zucchini  (and its delectable squash blossoms) is available May through September.