There’s something quietly thrilling about snipping your own basil straight off the stalk, surrounded by the hum of bees and the warm, peppery scent of the leaves. Across several farms in the Netherlands you can wander into rows of this fragrant herb and pick it yourself, from June to September. No supermarket pack, no plastic bag, just you, a pair of scissors (or your fingers), and row upon row of lush green plants waiting to be plucked.
Bring a friend or the whole family. Let the kids hunt for the biggest leaves. The trick is to pick from the top down, pinching just above a pair of leaves—this way the plant keeps growing. Leave at least two or three pairs of leaves on each stem so it can grow back. Pick in the morning, once the dew has dried, and handle the leaves gently, as they bruise easily.
Once home, don’t just stuff the bunch in the fridge unwrapped. For a few days, treat it like a bouquet: trim the stems, put them in a glass of water on the counter, cover loosely with a plastic bag and change the water daily. For a little longer, wrap it in a damp paper towel in a sealed container in the fridge, where it keeps 3–5 days. Now, what to do with all that basil?
For tea (because herbs are for sipping too):
Gently bruise a handful of fresh basil leaves and drop them into a teapot. Pour over hot water (90–95°C, just off the boil), let steep for 5–7 minutes. Strain, add a teaspoon of honey and a squeeze of lemon. It has a subtle anise-like warmth—perfect for an afternoon wind-down.
One additional recipe for tea (why stop at one?):
Basil Mint Iced Tea: Steep a handful of basil leaves and a handful of fresh mint in 1 liter of hot water for 10 minutes. Remove leaves, stir in 2 tablespoons of honey (or agave), cool, and pour over ice. Add a splash of lime. Refreshing and not too sweet.
And for decoration:
Basil plants that are left to flower produce tiny white flowers that are delicate and surprisingly lovely in a small vase. Snip long stems of flowering basil and tuck them into a simple glass jar with some wildflowers. Or, tie basil bunches upside down in a dark, airy spot in the kitchen—rustic, fragrant, and you’ll have dried leaves for winter cooking.