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March marks the beginning of spring in many regions, bringing a fresh bounty of vegetables ready for harvest. Knowing what to pick and how to store these veggies can help you enjoy their peak flavor and nutritional value for longer. This guide provides tips on the best vegetables to harvest in March and effective storage methods.
Vegetables to Harvest in March
In March, the selection of vegetables depends on your climate zone, but some common hardy and early-season crops are ready for picking. These vegetables are typically planted in late winter or early spring and thrive as the weather warms up.
Leafy Greens
- Spinach
- Lettuce
- Kale
- Swiss chard
Root Vegetables
- Radishes
- Carrots
- Parsnips
- Turnips
Cruciferous Vegetables
- Cabbage
- Broccoli
- Cauliflower
- Brussels sprouts
How to Store March Vegetables
Proper storage extends the freshness and flavor of your harvested vegetables. Each type has specific needs, but general principles can help you keep your produce at its best.
Refrigeration Tips
- Wash vegetables only before use to prevent spoilage.
- Store leafy greens in perforated plastic bags or containers with ventilation.
- Keep root vegetables in a cool, dark, and humid environment, such as the crisper drawer.
Long-term Storage
- Some vegetables like carrots and parsnips can be stored in a root cellar or cool basement in sand or sawdust.
- Blanch and freeze vegetables like broccoli and cauliflower for extended use.
- Store cabbage and Brussels sprouts in a cool, humid place for a few weeks.
By harvesting at the right time and storing properly, you can enjoy fresh, nutritious vegetables well into the spring and beyond. Happy gardening and cooking!