Garlic—yes, garlic—is the surprise star of the pick-your-own farm scene in the Netherlands. Forget the usual strawberries and tulips; heading out to a farm to pull these pungent bulbs from the earth is a delightfully earthy, slightly absurd, and wildly satisfying adventure. There is something special about kneeling in a field, digging your fingers into the soil, and unearthing a whole bulb of garlic yourself.

The Great Garlic Hunt

Round up your crew—kids, friends, that one cousin who loves allium—and drive out to a farm. In the Netherlands garlic is harvested in summer, from July to early August. It is ready when the lower leaves turn yellow or brown and the papery wrapper around the bulb is dry. A dry, sunny day after a spell without rain is ideal. The trick? Don’t yank the leaves. Loosen the soil around the bulb with a garden fork, grab the plant at the base of the leaves, and lift it out in one piece. Don’t cut into the bulb, and handle it gently so the cloves stay together. The smell that erupts is pure, unapologetic joy. If you get dirt under your nails, you’re doing it right.

Once You Get Home: The Garlic Afterparty

You’ve now got a heap of fresh garlic. Brush off the loose dirt, but don’t wash it until you use it. The first thing to do is not store whole bulbs in the fridge. Keep them in a cool, dry, dark and airy place, in a mesh bag or hung up, or braid the stems into a rustic kitchen garland. That way they keep for three to six months. Now, for the fun part:

A Cooking Recipe (Because This Is a Vegetable)

Whole Roasted Garlic Bombs

This is the easiest way to make your house smell like a trattoria.

  • What you need: Several whole heads of fresh garlic, olive oil, salt, foil.
  • Method: Preheat oven to 200°C. Slice the very top off each garlic head to expose the cloves. Drizzle with olive oil, sprinkle with salt, wrap tightly in foil. Roast for 45 minutes, until the cloves are soft and caramelized. Let them cool slightly, then squeeze the sweet, jammy garlic out from the bottom. Eat it on crusty bread, stir into mashed potatoes, or just eat it straight from the skin (no judgment).

And That’s It

So go on. Get your hands dirty. Pick some garlic. It’s weird, it’s wonderful, and you’ll never look at a supermarket bulb the same way again. Plus, you’ll smell fantastic (according to garlic lovers).