The HERBE. Market Guide: February

Seasonal ingredients are always the best ingredients. They arrive more fragrant, more flavorful, and more aligned with how the body wants to eat this time of year.

February sits between winter's depth and spring's promise. The produce reflects this: some ingredients reach their peak, others make their final bow, and a few early arrivals signal what's ahead. Cooking this month means honoring the moment while staying alert to what's shifting.

Here is what is in season now, and the most intuitive ways to welcome these ingredients into your kitchen.

Peak Now

• BLOOD ORANGES

  February is the month for blood oranges: deep ruby flesh, berry-citrus complexity, cold nights required for that dramatic color.

  Try: slicing into salads with fennel and olives; juicing for vinaigrettes; candying the peels for cocktail garnish.

• POMELOS

  The largest citrus hits peak sweetness now. Valentine pomelos ripen specifically in mid-February, sometimes forming a heart shape when sliced.

  Try: segmenting over grain bowls; tossing with herbs for salads; candying the thick pith.

Last Call

• WINTER SQUASH

  butternut, kabocha, delicata

  The final weeks for stored squash: use them now before they're gone until fall.

  Try: roasting with maple and chili; blending into pasta sauces; slicing delicata into rounds and pan-frying.

• CHICORIES

  radicchio, endive, escarole

  Late-season chicories: slightly more intense as winter wanes.

  Try: grilling radicchio to mellow the bite; braising escarole with white beans; separating endive leaves for dipping.

First Sightings

• ASPARAGUS

  late February in warm regions

  Early spears emerge in California and southern states: tender, delicate, a preview of spring.

  Try: shaving raw into salads; quickly sautéing with lemon; roasting at high heat until crisp.

• ARTICHOKES

  late February arrivals

  The first artichokes of the season appear: tight, fresh, worth the effort.

  Try: steaming whole with lemon butter; braising hearts with white wine; shaving raw for salads.

Notes for January Cooking

Work with what's shifting.
Some ingredients peak, some fade, some arrive early. Pay attention.

Contrast is still essential.
Balance late-winter richness with bright citrus and fresh herbs.

Give new arrivals time.
Early asparagus and artichokes are delicate. Quick cooking, high heat, minimal interference.

Don't rush what's ending.
Last-call winter squash deserves slow roasting and proper seasoning.