Silverbeet in season in Australia
Silverbeet is in season in Australia from all year, and at its peak from April to September. This is the cooler south; the tropical north has its own calendar.
At its best
Silverbeet is in season through winter, and quality is generally better in the colder months, when the leaves turn more tender.
At the shop
Look for crisp green leaves and firm stems. White and yellow stems are milder than red ones.
Keeping it
Keep it in a plastic bag in the fridge crisper, away from fruit that gives off ethylene, for two to five days. Both leaves and stalks can be eaten, but the stalks take longer, so cook them first or separately.
Three dinners
- Silverbeet and ricotta pie Wilt, squeeze dry and fold through the filling.
- Silverbeet with lentils and lemon Simmer the stalks with the lentils and add the leaves at the end.
- Silverbeet and garlic pasta Slice the leaves thin and toss through hot pasta.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.