So, you’ve decided to go on a carrot-picking adventure in the Netherlands! Good choice. There’s something oddly satisfying about pulling a bright orange root out of the sandy Dutch soil—like unearthing buried treasure, but crispier. The main season runs from June to October.

Grab a basket, put on your most sensible shoes (mud happens), and head to a pick-your-own farm. Carrots don’t fight back, but they do play hard to get. Loosen the soil around the carrot with a fork or your fingers, then grasp the green tops near the base and pull straight up—don’t twist, or the root may snap. Pick carrots that are 2–4 cm thick at the shoulder and evenly colored; green shoulders taste bitter. You’ll soon get the hang of it, and before you know it, you’ll have a pile of wonky, gorgeous, fresh carrots that look nothing like the perfect supermarket clones. And that’s exactly the point.

It’s a perfect outing with friends or family: kids love pulling up carrots almost as much as they love being covered in dirt.

Once home, cut the green tops off to 1–2 cm above the root, so the carrots don’t dry out. Store them unwashed in a perforated bag in the fridge, where they keep for 2–4 weeks. Just before use, give them a good scrub (or a light peel if they’re a bit too sandy). The flavour is sweet, earthy, and completely unbeatable. Here’s how to make the most of your haul.

Two Cooking Recipes

1. Quick Honey-Balsamic Glazed Carrots

  • Peel and slice your carrots into batons (or leave baby ones whole).
  • Melt a knob of butter in a pan, add the carrots, and sauté for 3 minutes.
  • Drizzle in 1 tbsp honey and 1 tbsp balsamic vinegar. Season with salt and pepper.
  • Cook for another 5–7 minutes until tender and glossy. Sprinkle with fresh parsley or dill. Perfect next to a roast chicken or as a veggie main with some crusty bread.

2. Carrot & Ginger Soup (Creamy, No Cream Needed)

  • In a large pot, sweat one chopped onion and a thumb-sized piece of grated ginger in olive oil for 5 minutes.
  • Add 500g chopped carrots and 1 diced potato (for silkiness). Pour in 750ml vegetable stock.
  • Simmer for 20 minutes until carrots are very soft. Blend until smooth.
  • Season with salt, pepper, and a squeeze of lemon. Serve with a dollop of yogurt and a sprinkle of toasted seeds. Instant hug in a bowl.

So go ahead: get dirty, pick some carrots, and then get creative in the kitchen. Your hands (and stomach) will thank you.