Seasonality Calendar

Our Seasonality Calendar highlights the best times of year to enjoy Scottish produce at its freshest. By choosing seasonal ingredients, we support local farmers, reduce food miles, and bring you the highest-quality products while minimising our environmental impact.

Use the interactive calendar below to explore what’s in season each month, and click on a product to discover more about when it’s at its best.

Peak Season April - June. Early season Asparagus is small, tender and delicious. Outwith these seasons it is often being sourced from Mexico and Peru which is not viable.

Suited to our cooler climate and are in season from June until March in Scotland. The main harvest is from July to October so will typically be cheaper and at its best during this time. Typically grown in the fertile soils or East Lothian , Perthshire, Fife and the Moray Coast. It will be sweeter and earthier. From October through March it is typically cellared.

Available from late February until early/ mid April.

Delicious calabrese broccoli (The chunky green kind that you are used to) available in the summer and autumn months. Locally grown broccoli is typically best during its respective harvest times. Needs to be stored in the fridge so better to be eaten when in season in terms of emissions. Buy little but often!

Peak harvest in July but the season will last for a good four months.

Flavour really starts to come through after first frost Peak season is from October to February, cool season crop. Can withstand frost so hardy and resilient to our climate. Can be stored for several months in a cool, dry, dark place. Recommend that it is pickled or fermented. Flavour generally much better when in season so it is better to purchase during peak seasons. . Not just for Christmas, versatile that are in season all winter.

Peak season is from October to February, cool season crop. Can withstand frost so hardy and resilient to our climate. Can be stored for several months in a cool, dry, dark place. Recommend that it is pickled or fermented. Flavour generally much better when in season so it is better to purchase during peak seasons.

Distinct, sweet, earthy taste. In season early autumn through to late winter, similar to red cabbage. Hardy winter cabbages that are available all year round but best in their peak seasons.

Harvested young and early, mild sweet flavour and loose tender leaves. Readily available when other spring greens are struggling. They are perfect for providing fresh, leafy veg during the hungry gap.

Commonly used for coleslaw, sauerkraut, stews and roasting. Can stay in the ground or be kept into the cold store into the colder months.

Often a shortage from late April to early June, UK grown carrots are scarce before the new season harvest arrives. Typically little storage.

Thrives in our cool, temperate climate and should be a staple in our diet . It's fresher, has more flavour during the months that it is in season and is therefore far less carbon intensive.

Hero of the winter months. In season it can help feed us through those leaner months when there is a scarcity without relying on supply chains that are further away. Brings a warmth and richness to dishes while keeping carbon footprint in check.Thrives in our cool, temperate climate amd should be a staple in our diet . It's fresher, has more flavour during the months that it is in season and is therefore far less carbon intensive.

Hardy, resilient and suited to our cold summers. Opportunity for multiple harvests throughout the year. Can be used as a substitute for spinach in most dishes.

Summer squash served from June to October in Scotland.

Peak season for fresh, crunchy locally grown cucumbers are typically in the summer months.

Best flavour from June until September, seeds can be saved and used through the winter or can also be dried.

Both green and purple varieties available over summer and winter seasons respectively.

Available late summer and is often discarded although it is a delicious alternative during the end of summer glut. Grows to impressive sizes and is great for soups and stews.

Mushrooms in different forms available all year round, we will update in newsletter what is available.

Most of you have heard of Jersey Royals, but Scotland's answer to them is Ayrshire New Potatoes. They are the first potatoes of the Scottish Season and often referred to as the Ayrshire Earlies. They'll be found in the shops between May and the end of July. They have been granted Protected Geographical Status (PGI) which is an EU scheme that protects and promotes high quality traditional and regional products unique to a geographical area. Not suitable for cold storage as they sprout quickly regardless.

Take the longest to mature and are harvested from late august to October. Suitable for baking, roasting and mashing. Can be stored for a few months so can be used through the winter.

Harvested before the frost arrives, autumnal staple and autumnal hues.

Typically in season from late summer through autumn into the winter. It is naturally ready for harvesting and the peak season is October through January. You can see the quality of our locally grown Scottish varieties is far superior to its imported Italian counterpart.

Harvested and at their best from spring through summer. They are perfect for salads, snacking with dips or roasted with garlic.

Very sustainable and not carbon intensive through the winter. They can be stored in the ground and harvested as needed throughout the winter which means there is no need for cold storage.

Best between April and October although also available for overwintering if conditions allow.

Hybrid of cauliflower and broccoli.

Not in season in Spring, nominally only a 'Spring' Onion.

The main harvest for apples is in September and October, with some early varieties appearing in late August and some late season in November. Late season apples can be kept in storage as late as April.

Freshest and most plentiful from June to late summer.

Typically start growing in August and remain at their best right through September. You'll also see them growing in a hedgerow near you. There's a commonly cited folklore warning "don’t pick blackberries after Old Michaelmas Day (October 11)"—aligns with the practical reality: autumn rains often lead to fungal spoilage thereafter.

Scotland is one of the latest producers in the northern hemisphere, picking from late July and extending into September. After this, there are dwarf varieties available although they are smaller and lower in quality.

Red currant season runs from June through to the end of July, white available until September. They are great when in season and are a great replacement for dried fruits such as raisins or sultanas.

Deep, purple, tart cousins of plums. Exceptional for jams, jellies, chutneys, and even damson cheese. Use to make condiments while in season (September - October) and enjoy right through the winter.

Similar to damson, can't be eaten raw but delicious for jams.

Gooseberries arrive just before strawberries come into season in Scotland and the UK. Therefore a great alternative to strawberries when not available. They are bright, tangy and slightly tart although they have sweeter hues once ripened.

Small, pale green plums with translucent, sweet flesh. In season from August through September.

See tayberry.

Start to arrive from Spain and warmer climates.

Oranges are best in season from November through March, this is when the Mediterranean growing regions are imported. It is best to eat them during this time as at other times of the year the food miles are really ramped up.

Native pear season peaks between September and November, following this many go into cold storage, they are still good but may lose some of their flavour compared to the freshly harvested ones.

Typically ripe and ready to harvest in the UK between August and September.

Raspberries in Scotland have a long harvesting season, typically from late June through until October. Our unique climate allows for longer berry season than lots of other places. It fruits summer and autumn making these berries bountiful. Freeze or dry and enjoy through the winter.

Typically available in the summer, available from late July through the autumn. Bred (literally) in Scotland, the tayberry was invented in a lab in Dundee in the 70s, as an upgrade on the loganberry. It is a hybrid between brambles and raspberries. They have a high pectin content so great for making jam.