--- title: Vegetables In Season: What Vegetable Is In Season? description: Never know what's growing now? Check out the best vegetables in season, from kale to collards to kohlrabi canonical: https://time.com/3659424/fruits-vegetables-in-season/ author: Mandy Oaklander article:opinion: false article:content_tier: free article:published_time: 2015-01-13T15:33:15.000Z article:modified_time: 2026-05-11T05:06:21.379Z article:section: Health og:title: 7 Foods That Taste Better Now Than They Will All Year og:description: Never know what's growing now? Check out the best vegetables in season, from kale to collards to kohlrabi og:url: https://time.com/3659424/fruits-vegetables-in-season/ og:site_name: TIME og:image: https://static.time.com/v3/assets/bltea6093859af6183b/blt18efbca1206c97b7/6987799b2dce01f2eb9dcedb/brussels-sprouts.jpg?branch=production&width=1200&quality=75&auto=webp&crop=16:9 og:image:width: 2650 og:image:height: 1491 og:image:alt: Brussels sprouts og:type: article twitter:card: summary_large_image twitter:title: 7 Foods That Taste Better Now Than They Will All Year twitter:description: Never know what's growing now? Check out the best vegetables in season, from kale to collards to kohlrabi twitter:image: https://static.time.com/v3/assets/bltea6093859af6183b/blt18efbca1206c97b7/6987799b2dce01f2eb9dcedb/brussels-sprouts.jpg?branch=production&width=1200&quality=75&auto=webp&crop=16:9 ---  # 7 Foods That Taste Better Now Than They Will All Year > Sponsored content. Supplied in partnership with TIME. 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Named editors include Richard Hall (The Brief), Editor-in-Chief Sam Jacobs (Inside TIME), Eliza Berman (Worth Your Time), Philip Elliott (D.C. Brief), Justin Worland (Future Proof) and Harry Booth (In the Loop). Health Matters is written by TIME's health desk. #### How do I sign up for a TIME newsletter? Go to time.com/newsletters, choose the newsletters you want and enter your email address. There is no cost and no subscription requirement. ### Sources * TIME Newsletters: [time.com/newsletters](/c/time-nl-network-2026q3/newsletters?i=349d5079-9e49-4f0d-8318-6ed4aa59329b&cr=time-nl-network-2026q3-v1)  by [Mandy Oaklander](https://time.com/author/mandy-oaklander/)  ## Mandy Oaklander Oaklander is a senior editor at TIME. Jan 13, 2015 3:33 PM UTC  Brussels sprouts: If you still think you hate Brussels sprouts, try them now. They're sweeter than summer sprouts, she says. (Failing that, of course, try frying them with bacon.) Brussels sprouts: If you still think you hate Brussels sprouts, try them now. They're sweeter than summer sprouts, she says. (Failing that, of course, try frying them with bacon.) Getty Images  by [Mandy Oaklander](https://time.com/author/mandy-oaklander/)  ## Mandy Oaklander Oaklander is a senior editor at TIME. Jan 13, 2015 3:33 PM UTC _Never know what’s growing now? Let’s take it one season at a time, with the_ Foods That Taste Better Now Than They Will All Year. It’s bleak, it’s cold, it’s polar vortexy. But there’s still delicious food popping out of the ground—and some of it tastes even better now than it will in the hot summer sunshine, when fruits get all the glory. Vegetables can taste their sweetest in the winter. That’s because when the temperatures drop, these hardy plants break down their stores of energy into sugar, then safeguard that sweetness in their cells to protect it from the cold, says Joan Casanova, spokesperson for [Bonnie Plants](http://bonnieplants.com/). For these plants, frost equals tastiness, so embrace your early-year bounty. **Kale**: The cold-weather king, bitter kale is made mellower by the bitter cold. It can thrive in temperatures as low as 10 degrees Fahrenheit, Casanova says. **Brussels sprouts**: If you still think you hate Brussels sprouts, try them now. They’re sweeter than summer sprouts, she says. (Failing that, of course, try frying them with bacon.) **Kohlrabi**: “Cabbage turnip” in German, this knotty, weird-looking root vegetable is a survivor. “Kohlrabi does not like hot summer temperatures at all, but thrives in cool weather,” Casanova says. “Transplants can be put out six weeks before frost with an expected harvest in only a few short weeks.” **Mustard greens**: The peppery plant kicks its way through the winter, and always tastes sweeter when it’s nipped by frost. **Parsnips**: Yes, even foods that aren’t green can withstand the cold. The pale parsnip, which looks like a yellow-white carrot, is best harvested after a hard frost, Casanova says. **Collards**: “They grow best in full sun, tolerate partial shade, are rich in vitamins and sweetened by frost,” she says. **Cabbage**: It may look like a delicate flower, but some types of cabbage can survive temperatures as low as 26 degrees, Casanova says, making it ideal for a winter harvest.  Kale: The cold-weather king, bitter kale is made mellower by the bitter cold. It can thrive in temperatures as low as 10 degrees Fahrenheit, Casanova says. Getty Images  Brussels sprouts: If you still think you hate Brussels sprouts, try them now. They're sweeter than summer sprouts, she says. (Failing that, of course, try frying them with bacon.) Getty Images  Kohlrabi: "Cabbage turnip" in German, this knotty, weird-looking root vegetable is a survivor. "Kohlrabi does not like hot summer temperatures at all, but thrives in cool weather," Casanova says. "Transplants can be put out six weeks before frost with an expected harvest in only a few short weeks." Getty Images  Mustard greens: The peppery plant kicks its way through the winter, and always tastes sweeter when it's nipped by frost. Getty Images  Parsnips: Yes, even foods that aren't green can withstand the cold. The pale parsnip, which looks like a yellow-white carrot, is best harvested after a hard frost, Casanova says. Getty Images  Cabbage: It may look like a delicate flower, but some types of cabbage can survive temperatures as low as 26 degrees, Casanova says, making it ideal for a winter harvest. Getty Images  Collards: "They grow best in full sun, tolerate partial shade, are rich in vitamins and sweetened by frost," she says. 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