Foods in season in February

 In Season in February  
i.   Fish
Barbel, brill, carp, cockles, cod, crabs, cray-fish, dabs, dace, eels, flounders, haddocks, herrings, lampreys, ling, lobsters, mussels, oysters, perch, pike, plaice, prawns, salmon, shrimps, skate, smelts, soles, sturgeon, tench, thornback, turbot, whiting.
ii.   Meat
Beef, house-lamb, mutton, pork, veal.
iii.   Poultry and Game
Capons, chickens, ducklings, geese, hares, partridges, pheasants, pigeons (tame and wild), rabbits (tame), snipes, turkeys, turkey poults, wild-ducks, woodcocks.
iv.   Vegetables
Beet, broccoli (white and purple), Brussels sprouts, cabbage, cardoons, carrots, celery, chervil, colewort, cresses, endive, garlic, herbs (dry), Jerusalem artichokes, leeks, lettuces, mint (dry), mushrooms, onions, parsnips, parsley, potatoes, radish, rape, rosemary, sage, salsify, Savoys, scorzonera, shalots, skirrets, sorrel, spinach, sprouts, tarragon, thyme, turnips, winter savoury.
v.   Forced Vegetables
Asparagus, cucumbers, mushrooms, sea-kale, &c
vi.   Fruit
Apples : Golden pippin, golden russet, Holland pippin, Kentish pippin, nonpareil, Wheeler's russet, winter pearmain. Chestnuts, oranges. Pears : Bergamot, winter Bon Chrétien, winter Russelet.