Utah · Garden vegetables

Broccoli season in Utah

Typically mid-June to late September, with peak early July through mid-September.

Hatched chalk = early and late shoulders; solid = peak.

At a glance

Early

From mid-June — first pickings, lighter supply, best prices come later.

Peak

early July through mid-September — full stalls, full flavor. This is the stretch to plan around.

Late

Through late September — quantity for preserving, and the stalls start dealing.

Season length

about 15 weeks end to end, shoulders included.

Broccoli

Look: Tight domed heads of small dark blue-green beads with no yellow buds opening.
Feel: Heavy for its size with a firm head and a moist, freshly cut stem end.
Smell: Clean and mild; a strong cabbage smell means the head is old.
Tip: Ask for side shoots late in the season — the small second-cut spears are the sweetest.
Keeps: Fridge, unwashed and loosely wrapped, 3 to 5 days.

Chasing the season?

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The whole national sweep · everything in season in Utah

Frequently asked questions

When is broccoli season in Utah?

In Utah, the broccoli season typically runs mid-June to late September, with peak availability early July through mid-September. Exact weeks shift a little with each year's weather.

Can I pick my own broccoli in Utah?

Not a u-pick crop; look for fresh-cut heads and side shoots at farm stands. The best market weeks are early July through mid-September.

How long does broccoli season last in Utah?

about 15 weeks end to end — mid-June to late September. The early and late shoulders are real but lighter; the solid stretch of chalk on the band is the sure bet.