What to Grow in March (Temperate Climate Australia)

by Corinne Mossati

What to Grow in March (Temperate Climate Australia): a list of vegetables, fruit, herbs, edible flowers and my Garden Cocktail of the Month.

What to Grow in March

What to Grow in March – Photo © The Gourmantic Garden

The first of March heralds the arrival of the autumn season in Australia. It’s time to bid farewell to a summer that promised long, dry, hot days with little rain and delivered a polar season with extreme fluctuations in temperature.

Autumn is a time of change and transition, a period to reflect on what grew well in the previous season and make notes for the following year. A slower pace is on the way and I’m looking forward to less garden maintenance and more time to enjoy this once barren, paved courtyard that I have turned into a food oasis.

What to Grow in March: Vegetables, Fruit, Herbs & Edible Flowers

Kohlrabi Chips

Kohlrabi – Photo © The Gourmantic Garden

What to Grow in March: Vegetables & Fruit

  • Amaranth
  • Artichokes
  • Asian greens
  • Beetroot
  • Bok choy
  • Broad beans
  • Broccoli
  • Brocoletti
  • Brussels sprouts
  • Cabbage
  • Carrot
  • Cauliflower
  • Celery
  • Chard
  • Chicory
  • Choy sum
  • Cress
  • Endives
  • Florence fennel
  • Garlic
  • Kailaan
  • Kale
  • Kohlrabi
  • Leek
  • Lettuce
  • Mizuna
  • Mustard reds
  • Parsnips
  • Peas
  • Potatoes
  • Radish
  • Red veined sorrel
  • Rocket
  • Saffron corms
  • Silverbeet
  • Snow peas
  • Sorrel
  • Spinach
  • Spring onions
  • Sugar snap peas
  • Swedes
  • Turnips


  • Chervil
  • Chives
  • Coriander (try slow bolt coriander)
  • Fennel
  • Oregano
  • Parsley
  • Rosemary

Nigella – Photo © The Gourmantic Garden

What to Grow in March: Edible Flowers

  • Calendula
  • Nigella
  • Sweet peas
  • Viola

Garden Cocktail of the Month: March – Shrub on the Rock with a Splash

Garden Cocktail of the Month

This month’s garden cocktail is a non-alcoholic beverage from my recently-launched book, SHRUBS & BOTANICAL SODAS. The shrubs I’m referring to are drinking vinegars, not the bushy plants we know from our gardens. It’s as simple as adding a small measure of shrub to a rocks glass over a large ice cube and topping with a splash of still or sparkling water. It’s delicious, refreshing and thirst-quenching with zero alcohol.

Download your copy now and you too can drink your garden!

Cheers to enjoying garden cocktails in March!

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Shrubs & Botanical Sodas Covermore

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