If you’re wondering what’s in season in June, this June Seasonal Produce Guide lists the fruits and vegetables that are most abundant and flavorful this month. You’ll also find recipe suggestions to help you make the most of late spring and early summer produce.
The start of June brings warmer days and a delightful overlap of late-spring and early-summer harvests. Markets are brimming with tender greens, fresh herbs, early tomatoes, berries, peas, and other seasonal gems. Eating what’s in season means better flavor, higher nutrient value, lower cost and less environmental impact since produce often spends less time in storage and transport.
What’s in season in June
Below is a regional-friendly list of fruits and vegetables commonly in season during June. Availability varies by location and climate, but these items are typically abundant this month.
June seasonal fruits and vegetables
Legumes
- Fava beans (broad beans) — bright green, creamy and buttery; require double shelling but reward you with tender, flavorful beans.
- Green beans — crisp and sweet, eaten pod and all; great steamed, sautéed, in salads or stir-fries.
- Peas — snap peas, snow peas and English peas are sweet and crisp, perfect for salads, risottos and quick sautés.
Root vegetables
- Beets — available in reds, golds and striped varieties; earthy and sweet, great roasted or raw; beet greens are edible and nutritious.
- Carrots — sweet and crunchy, versatile from snacking and salads to soups, stews, and baking.
- New potatoes — young potatoes with thin skins and creamy texture; ideal roasted or boiled for salads.
- Radishes — peppery and crisp; delicious raw in salads or roasted to mellow their bite.
Fresh herbs
Late spring and early summer bring an abundance of fresh herbs: basil, bay, chives, cilantro, dill, mint, oregano, rosemary, tarragon and thyme. These brighten dishes and are easy to use fresh or preserve for later.
Greens and alliums
- Garlic — pungent when raw, mellow and sweet when cooked; foundational for savory cooking.
- Green onions (scallions) — fresh, mild onion flavor for salads, slaws, soups and garnishes.
- Greens — arugula, kale, spinach and Swiss chard thrive now; great sautéed or in salads.
- Leeks — milder than onions, excellent in soups, pasta, or roasted dishes.
- Shallots — delicate and slightly sweet, ideal for dressings, sauces and sautés.
Nightshades
- Bell peppers — sweet and crisp in a variety of colors; tasty raw, grilled or roasted.
- Chili peppers — from mild shishito and poblano to spicier jalapeño and serrano; use according to desired heat.
- Early tomatoes — cherries, romas and heirlooms begin to appear; juicy and wonderful raw in salads or cooked.
Other vegetables
- Artichokes — a spring favorite, great steamed, roasted or braised.
- Asparagus — tender stalks are excellent roasted, grilled, shaved raw in salads, or included in frittatas.
- Celery — crisp texture for salads and slaws.
- Corn — sweet summer corn appears in white, yellow and bi-color varieties; choose fresh husks and silky silks.
- Cucumbers — hydrating and crisp; perfect raw, pickled or in salads.
- Rhubarb — tart stalks used like fruit in baking and preserves; cooking softens and sweetens it.
- Summer squash & zucchini — tender-skinned and mild; ideal for grilling, roasting, baking or spiralizing.
Fruits and Citrus
- Berries — strawberries, raspberries, blueberries, blackberries and huckleberries are juicy, sweet and perfect for eating fresh, baking, or making jams.
- Cherries — sweet or tart stone fruit varieties appear in June where climates allow; great for snacking, baking and preserves.
- Citrus — lemons and limes remain useful year-round for brightening dressings, drinks and desserts.
- Melons — cantaloupe, honeydew and watermelon add refreshing sweetness and high water content for summer dishes.
- Stone fruit — apricots, nectarines, peaches and plums begin to arrive later in the month depending on region; excellent fresh or baked.
Recipe ideas to use June produce
Below are curated recipe suggestions that pair well with June’s seasonal bounty. Use them for inspiration at the farmers market or when planning meals.
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How To Cook Fava Beans — step-by-step guide to shelling and preparing tender fava beans.
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Spring Vegetable Risotto — creamy risotto with asparagus, leeks and peas.
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Spring Farro Salad with Feta — nutty farro tossed with seasonal vegetables and lemon vinaigrette.
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Dill Pickle Potato Salad — creamy potato salad with crunchy vegetables and fresh herbs.
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Caprese Salad — ripe tomatoes, fresh mozzarella and basil finished with olive oil and balsamic.
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Fresh Corn and Tomato Salad — simple, bright and ideal for summer gatherings.
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Berry Arugula Salad with Goat Cheese — sweet berries and peppery arugula balanced with tangy cheese and vinaigrette.
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Strawberry Rhubarb Crisp — a warm, fruity dessert topped with an oat crumble.
Tips for buying and storing
- Buy produce that looks vibrant and smells fresh. Avoid wilted leaves and soft spots on fruit and vegetables.
- Store leafy greens wrapped in a damp paper towel inside a container to keep them crisp longer.
- Use delicate produce like berries and herbs within a few days for best flavor; freeze extras for smoothies or cooking.
More seasonal produce guides you’ll love
- August seasonal produce guide
- May seasonal produce guide
- July seasonal produce guide
- September seasonal produce guide