lovage

So, you’ve decided to go pick your own lovage, and we are here for it. Lovage might sound like a character from a fantasy novel, but it’s actually one of the most underrated herbs in the garden. Imagine celery, but much stronger, with a hint of parsley and that savoury taste the Dutch know from Maggi (hence its other Dutch name, maggikruid). It’s leafy, it’s tall, and it tastes exactly like summer soup.

Picking the Perfect Lovage (The Quest Begins)

Finding a pick-your-own farm in the Netherlands that grows lovage is like finding a hidden treasure. These places exist—tiny, rustic spots where the farmer will hand you a pair of scissors. You can pick from April to October, and the flavour is best in spring and early summer. Look for leaves that are dark green, glossy, unblemished, and not wilting. The younger, smaller leaves at the top of the stalk are milder; the big, lower leaves are where the strongest flavour lives. Don’t snap the stalks: cut leaves or stems near the base with scissors or a sharp knife, leaving 5–10 cm of stem, the centre of the plant and the lower leaves so it can regrow.

Picking Strategy (A Serious Business)

With friends: Make it a competition. Who can find the tallest stalk? Lovage can grow taller than you.
With family: Perfect for keeping the kids busy. “Find a leaf that smells like soup!” Works every time.
Solo: Walk the rows at your own pace. You will smell like celery for the rest of the day.

What to Do When You Get Home

Lovage is the MVP of “throwing into things.” It’s not a delicate flower; it’s a loud, confident flavor, so use it sparingly. Rinse it just before use. Wrap the leaves in a damp paper towel in a plastic bag in the fridge (3–5 days), and keep stems upright in water in the fridge, like celery (about a week). Here’s how to use that green glory.

Recipe 1: Lovage & Potato Soup (The Heart Warmer)

This soup is proof that simple is best. It’s creamy and savory.

Ingredients: 2 tbsp butter, 1 onion (chopped), 3 medium potatoes (peeled & diced), 4 cups veggie or chicken stock, 1 cup chopped lovage leaves (packed tight), salt, pepper, cream (optional).
Method: In a big pot, melt butter and cook the onion until soft. Add potatoes and stock. Boil until potatoes are tender. Turn off the heat. Stir in the lovage leaves until they wilt (do not boil). Blend until smooth. Add salt, pepper, and a splash of cream if you’re feeling fancy. Serve with crusty bread.

Recipe 2: Lovage Pesto

Lovage pesto is earthier and punchier than basil pesto.

Ingredients: 1 cup lovage leaves, ½ cup olive oil, ¼ cup pine nuts (or walnuts), ½ cup grated Parmesan (or vegan alternative), 2 cloves garlic, lemon juice & salt.
Method: Throw everything into a food processor. Pulse until it forms a green paste. Add more oil if it’s too thick. Toss with pasta or spread on sandwiches.

Tea Recipe: Lovage & Lemon Tea

What you need: About 2 teaspoons of fresh lovage leaves per cup, hot water (90–95°C), a slice of lemon, honey (optional).
How to: Bruise the lovage leaves a bit. Put them in a teapot or mug. Pour hot water over them. Let it steep for 5–7 minutes. Strain. Add lemon and honey. It tastes like a bright, peppery celery tonic.

You picked it, you brought it home, and now it’s in your soup.

Hortus Populus

flowers, vegetables, herbs, berries

zuid-holland

Hortus Populus in Bodegraven is a community garden where visitors can pick their own vegetables, herbs and flowers. The farm grows seasonal produce without pesticides or artificial fertilisers, including Roman varieties such as beans, endive, cabbage, onions, fennel and carrots, as well as herbs like anise, mint and lovage. The vegetable garden is open from March to November, with picking available on Wednesday, Friday and Saturday mornings from 9.00 to 12.30. The flower field, where you can cut your own bouquets, is open from mid-May to November on Fridays and Saturdays from 10.00 to 12.00. Flowers cost €0.75 per stem, and greenery is free. You pay at the farm shop, which also sells preserves, syrups, teas and locally sourced cheese.

Pluktuinderij Aardbei en zo

fruit, vegetables, flowers, herbs, berries

noord-holland

Pluktuinderij Aardbei en zo in Nederhorst den Berg is a pick-your-own farm where you can harvest unsprayed strawberries, herbs, vegetables and flowers. The season runs from late May until early October, depending on the weather. Strawberries are the main crop, with a second harvest in late summer. Other produce includes tomatoes, courgettes, peppers, aubergines, cucumbers, beans, beetroot, fennel, Swiss chard, pumpkins, kale, garlic, onions and dahlia flowers. The farm also grows fruit such as quinces, redcurrants, gooseberries, blackberries and figs.

CSA tuinderij Plantalia

vegetables, herbs, fruit, flowers, berries

zeeland

At CSA Tuinderij Plantalia in Ritthem, you pick your own organic vegetables, herbs and seasonal fruit from May to November. The farm grows over 40 types of vegetables, including courgettes, tomatoes, beans, carrots, beetroot, kale, spinach, leeks and various cabbages. Herbs include basil, parsley, dill, coriander and thyme. Strawberries are available in season, and the farm plans to add more fruit bushes in the future. Plantalia works on a CSA (Community Supported Agriculture) model. Instead of paying per kilo, you buy a harvest share at the start of the season. This covers a weekly supply of fresh produce, which you pick yourself from the fields. Shares are available for a single month, the full season or a full year. Prices for the 2026 season start at €295 for an adult, with discounts for children. A trial month costs €45. If you prefer not to pick, the farm can harvest your share and deliver it to a collection point in Middelburg or Vlissingen for an extra fee.

De Wickevoorter Stadsboeren

vegetables, flowers, herbs, berries

noord-holland

De Wickevoorter Stadsboeren in Cruquius is a pick-your-own organic farm where you harvest vegetables, herbs and flowers directly from the fields. The main season runs from mid-May until Christmas, with limited winter harvests in January and February. You can pick daily from sunrise to sunset. The farm operates as a self-harvest garden (zelfoogsttuin), a form of community-supported agriculture. You pay a fixed fee at the start of the season and then harvest your own produce whenever you choose. Around 50 to 60 types of vegetables are grown each season, along with fresh herbs. A separate flower field is open from July to the end of September, where you can pick seasonal blooms. The farm also offers a vegetable crate scheme, with weekly boxes of seasonal produce available for collection.

Martinushoeve Pluktuin

fruit, vegetables, flowers, herbs, berries

noord-brabant

At Martinushoeve Pluktuin in Ossendrecht, visitors pick their own vegetables, herbs, fruit, flowers and eggs from May to October. The farm grows a wide range of produce, including tomatoes, courgettes, aubergines, peppers, beans, peas, carrots, beetroot, potatoes, leeks, onions, various types of cabbage, spinach, lettuce, strawberries, raspberries, apples, pears, plums and cherries. Herbs include basil, parsley, rosemary, thyme, mint and dill. There is also a wildflower meadow and a selection of edible flowers. Fresh eggs are available from the farm’s chickens, and honey from its beehives.