Seasonal Guide for 🥦 Brassicas in Victoria
Victorian-grown brassicas love the cold and are at their best from mid-autumn to early spring, when they’re crisp, vibrant, and packed with nutrition. Whether you're using broccoli as a menu mainstay, purple cauliflower for plating colour, or Brussels sprouts for modern pub meals, brassicas deliver flavour and versatility.
Peak Season: April to October
Common & readily available varieties: Broccoli, Cauliflower, Cabbage (green & red), Brussels Sprouts (purple & green)
Specialty Varieties: Romanesco, Kalettes, Caulini, Purple, Green & Orange Cauliflower
Off Season: Summer availability declines — quality, size and texture may suffer
Storage tips: Keep unwashed in the fridge in a breathable container or perforated bag to avoid moisture build-up and spoilage.
| BRASSICAS | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Broccoli | 🟠 OK | 🟠 OK | 🟡 Good |
🟢 Best | 🟢 Best | 🟢 Best |
🟢 Best | 🟢 Best | 🟢 Best |
🟢 Best | 🟠 OK | 🟠 OK |
| Cauliflower (White) | 🟠 OK | 🟠 OK | 🟡 Good |
🟢 Best | 🟢 Best | 🟢 Best |
🟢 Best | 🟢 Best | 🟢 Best |
🟢 Best | 🟠 OK | 🟠 OK |
| Cauliflower (Coloured) | 🔴 Poor | 🔴 Poor | 🟡 Good |
🟢 Best | 🟢 Best | 🟢 Best |
🟢 Best | 🟢 Best | 🟡 Good |
🟠 OK | 🔴 Poor | 🔴 Poor |
| Cabbage – Green | 🟡 Good | 🟡 Good | 🟡 Good |
🟢 Best | 🟢 Best | 🟢 Best |
🟢 Best | 🟢 Best | 🟢 Best |
🟢 Best | 🟡 Good | 🟡 Good |
| Cabbage – Red | 🟡 Good | 🟡 Good | 🟡 Good |
🟢 Best | 🟢 Best | 🟢 Best |
🟢 Best | 🟢 Best | 🟢 Best |
🟢 Best | 🟡 Good | 🟡 Good |
| Brussels Sprouts | 🔴 Poor | 🔴 Poor | 🔴 Poor |
🟠 OK | 🟡 Good | 🟢 Best |
🟢 Best | 🟡 Good | 🟠 OK |
🔴 Poor | 🔴 Poor | 🔴 Poor |
| Bok Choy | 🟡 Good | 🟡 Good | 🟡 Good |
🟢 Best | 🟢 Best | 🟢 Best |
🟢 Best | 🟢 Best | 🟢 Best |
🟢 Best | 🟡 Good | 🟡 Good |
| Chinese Cabbage | 🟡 Good | 🟡 Good | 🟡 Good |
🟢 Best | 🟢 Best | 🟢 Best |
🟢 Best | 🟢 Best | 🟢 Best |
🟢 Best | 🟡 Good | 🟡 Good |
| Kale | 🟡 Good | 🟡 Good | 🟢 Best |
🟢 Best | 🟢 Best | 🟢 Best |
🟢 Best | 🟢 Best | 🟢 Best |
🟢 Best | 🟢 Best | 🟡 Good |
| Romanesco | 🔴 Poor | 🔴 Poor | 🔴 Poor |
🟡 Good | 🟢 Best | 🟢 Best |
🟢 Best | 🟢 Best | 🟡 Good |
🟠 OK | 🔴 Poor | 🔴 Poor |
| Kalettes | 🔴 Poor | 🔴 Poor | 🔴 Poor |
🟡 Good | 🟢 Best | 🟢 Best |
🟢 Best | 🟢 Best | 🟡 Good |
🟠 OK | 🔴 Poor | 🔴 Poor |
| Caulilini | 🔴 Poor | 🔴 Poor | 🔴 Poor |
🟡 Good | 🟢 Best | 🟢 Best |
🟢 Best | 🟢 Best | 🟡 Good |
🟠 OK | 🔴 Poor | 🔴 Poor |
🟢 Best Quality, Stable Price & Locally-Grown
Peak-season local produce at its freshest and most affordable. Excellent flavour, long shelf life, and reliable availability. Ideal for premium menus and consistent plating.
🟡 Good Quality, Variable Price
Often sourced from interstate. Still high quality, but pricing can shift depending on supply volumes and freight. A solid option with manageable cost.
🟠 OK - Variable Quality, Volatile Pricing
Typically freighted from distant states (QLD, WA or NT). Quality may be inconsistent, and pricing often fluctuates based on weather, fuel, and logistics. Use with caution in cost-sensitive menus.
🔴 Poor - Limited Supply, High Cost, and Imported
Availability is low or highly unpredictable. Often imported from overseas, resulting in shorter shelf life, lower flavour, and premium pricing. Suitable only for specialised or non-negotiable menu items.