Graphic with words saying what's in season in February, with three green question marks and a graphic of broccoli and parsnips.

In February it can seem like Winter is never ending but we are slowly moving towards Spring and the brighter milder weather. It’s in this month that the sun sets after 5 pm for the first time this year. So let’s dive in and discover what’s in season this February!

Seasonal produce is thin on the ground but the versatility of this month’s vegetables should not be underestimated.

This is the last month apples are in season until Autumn. They can be used to create a sticky and sweet preserve that will last for months. This recipe for an Apricot and Apple Chutney from The Arran Home Recipe Book is simple and easy to follow. The chutney is a great accompaniment to various dishes including curry, as it offers an interesting alternative to mango chutney.

Parsnips are in season this month, and bring a sharp and sweet flavour that can elevate any dish. This recipe for a Spicy Roasted Parsnip Soup compliments the vegetable’s unique flavour with aromatic spices to create a warming winter soup. 

Some brassica like purple sprouting broccoli are also in season this month, which makes a great addition of flavour and colour to any meal. In this recipe for Broccoli and Peanut Soba Noodles, the broccoli adds a great crunch and texture to this quick and easy asian inspired dinner. 

Other recipes in season this month include kohlrabi, leeks, potatoes, cauliflower, brussels, celeriac, and chicory. There is no fruit in season this month apart from apples which won’t be available in March. The wait begins until the first fresh fruit of this year comes into season in Summer. 

In the Garden

This month, garden plots should be dug over ready for the year ahead. Some vegetables like shallots can be planted outdoors if it is not too cold but more should be sown indoors to get a headstart on produce for the year. Now is a good time to aerate compost, ensuring you have a good supply for the gardening year ahead.


Seasonal Recipes

Apricot and Apple Chutney 

Ingredients

150g dried apricots, chopped to a small dice

225g chopped and peeled apples (2 medium sized apples)

180ml vinegar (malt, distilled malt, apple cider or wine vinegar all fine to use)

40g sultanas or raisins

2 cloves of garlic, peeled and finely sliced

¼ tsp salt

¼ tsp chilli flakes

200g granulated sugar

Method

  1. In a large stainless steel pot combine fruit, vinegar, raisins, garlic, salt and chilli flakes, stir well and bring to the boil.
  2. Reduce the heat to low, cover the pot and simmer for about 10 minutes, or until the apricots have plumped up in the juice.
  3. Stir in the sugar and return to a simmer, cook uncovered stirring until the mixture is thickened.
  4. Sterilise your jars to prepare for filling.
  5. Once thickened, ladle the chutney into the jars and let it cool a little before covering with a screw top lid.

Spicy Roasted Parsnip Soup

Ingredients

2 tbsp olive oil

1 tsp coriander seeds

1 tsp cumin seeds, plus extra to garnish

ground turmeric

mustard seeds

1 onion, cut into 8 chunks

2 garlic cloves

675g parsnips, diced

2 plum tomatoes, quartered

1 litre vegetable stock

1 tbsp lemon juice

Method

  1. Heat oven to 220C/fan 200C/gas 7.
  2. In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.
  3. Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
  4. Spread over a heavy baking sheet, then roast for 30 mins until tender.
  5. Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.
  6. Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
  7. Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds

https://www.bbcgoodfood.com/recipes/spicy-roasted-parsnip-soup


Broccoli and Peanut Soba Noodles

Ingredients

150g soba noodles

1 tsp sesame oil

Purple sprouting broccoli

100g edamame beans

2 tbsp smooth peanut butter

1 tbsp soy sauce

1 garlic, crushed

1 tbsp rice vinegar

1 tbsp ginger, grated

lime, juiced plus wedges to serve

3 spring onions, sliced

coriander, chopped

2 tbsp roasted salted peanuts, chopped

Method

  1. Cook the noodles in boiling, salted water for 4 minutes until tender. Drain and rinse well in cold water, then drain again and toss with the sesame oil in the sieve and leave.
  2. Blanch the purple sprouting broccoli for 2-3 minutes until it’s vibrant green and still has bite, adding the edamame for the last 30 seconds. Refresh in cold water, then drain well.
  3. Whisk the peanut butter, soy sauce, vinegar, ginger, garlic and lime juice with a splash of boiling water to make a dressing.
  4. Cut the broccoli into bite-sized pieces and add to a bowl with the noodles, edamame, spring onions, coriander and the dressing. Toss well. Serve scattered with the chopped peanuts, with lime wedges to squeeze over.

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Handcrafted with love by From This Day
© Arran Eco Savvy 2025