June Produce Guide: What’s Fresh This Month

If you’re wondering what’s in season in June, this June Seasonal Produce Guide lists the fruits and vegetables that are fresh and abundant this month. You’ll also find recipe ideas to make the most of late spring and early summer produce.

The start of June brings warmer weather and a lovely overlap of late spring and early summer harvests. Markets are full of tender greens, fragrant herbs, early tomatoes, sweet berries, crisp peas and more. That abundance can feel overwhelming, but it’s a wonderful opportunity to enjoy produce at its peak.

This guide highlights seasonal favorites you’re likely to find in June — rhubarb, early berries, snap peas, spring onions, fresh herbs, summer squash, new potatoes and more. Where you live will influence exact availability, but these items commonly appear at farmers’ markets and grocery stores in June.

What’s in season in June

Eating seasonally means better flavor and often better nutrition because produce is fresher and spends less time in storage or transit. In-season items are typically more affordable and sustainable, and buying locally grown produce helps support farmers in your region.

June seasonal fruits and vegetables

Below are common fruits and vegetables that come into season in June. Availability will vary by region and climate.

Legumes

• Fava beans: Also called broad beans. They require double shelling but reward you with bright green, creamy beans that are rich and buttery when cooked.
• Green beans: Eaten whole, they’re crisp-tender and mildly sweet—great steamed, sautéed, roasted or added to salads and stir-fries.
• Peas: Snap peas, snow peas and English peas are all excellent in June. They’re perfect raw in salads, in risottos or quickly stir-fried.

Root vegetables

• Beets: Available in deep reds, golds and striped varieties. They have an earthy sweetness and can be enjoyed raw, roasted or steamed. Beet greens are edible and nutritious—don’t discard them.
• Carrots: Sweet and crunchy, carrots are versatile raw or cooked. Use them in salads, soups, stews, baked goods and snacks.
• New potatoes: Young potatoes with delicate skin and creamy texture. They’re excellent boiled, roasted or in potato salads.
• Radishes: Crisp and peppery, radishes are bright in salads or mellowed by roasting.

Fresh herbs

June offers a wide range of fresh herbs: basil, bay, chives, cilantro, dill, mint, oregano, rosemary, tarragon and thyme. Fresh herbs add immediate brightness to dishes and are easy to incorporate into sauces, dressings and garnishes.

Greens and alliums

• Garlic: Pungent and aromatic—raw garlic has a sharp bite that mellows and sweetens when cooked.
• Green onions / scallions: Mild onion flavor that works raw in salads or cooked in stir-fries and soups.
• Greens: Arugula, kale, spinach and Swiss chard are tender and nutritious, great sautéed or in salads and soups.
• Leeks and shallots: Milder than regular onions, they add a delicate onion-garlic note to sauces, soups and roasted dishes.

Nightshades

• Bell peppers: Sweet and crunchy, available in multiple colors—good raw, grilled or roasted.
• Chili peppers: Ranging from mild to fiery, chilies like shishito, poblano, jalapeño and serrano add a spicy kick to many recipes.
• Early tomatoes: Sweet, juicy summer tomatoes begin to appear in June, from cherry tomatoes to roma and heirloom varieties.

Other vegetables

• Artichokes: A spring favorite that can be steamed, roasted or braised and served with sauces or added to salads and pasta.
• Asparagus: Tender and versatile—try it roasted, grilled, shaved raw into salads, or added to frittatas.
• Celery and cucumbers: Crisp additions to salads, dips and summer dishes; cucumbers are especially hydrating in warm weather.
• Corn: Sweet summer corn begins to come into season—perfect for grilling, boiling, salsas and salads.
• Rhubarb: Technically a vegetable used like a fruit; tart stalks are ideal for compotes, crisps and baked desserts once cooked.
• Summer squash and zucchini: Tender-skinned and mild, excellent grilled, roasted, sautéed, spiralized or baked into breads and cakes.

Fruits and Citrus

• Berries: Strawberries, raspberries, blueberries and blackberries are at their best—bright, sweet and perfect for fresh eating, baking or sauces.
• Cherries: Juicy stone fruit that’s delightful fresh, in pies or compotes when available in your region.
• Citrus: Lemons and limes remain useful year-round for brightening dressings, sauces and beverages.
• Melons: Cantaloupe, honeydew and watermelon add refreshing sweetness and high water content to summer meals.
• Stone fruits: Apricots, nectarines, peaches and plums begin to come into their own—great fresh, grilled, baked or made into jams and desserts.

Recipes to use June produce

Below are recipe suggestions grouped by produce type. Each entry includes an image and a brief description to help you pick dishes that match what’s in season.

Root vegetable recipes

Fresh herb recipes

Greens and allium recipes

Nightshade vegetable recipes

Other vegetable recipes

Fruit and citrus recipes

More seasonal produce guides you’ll love

• August seasonal produce guide
• May seasonal produce guide
• July seasonal produce guide
• September seasonal produce guide