mulberries

Mulberry Picking in the Netherlands: A Sweet, Sticky Adventure

Forget the supermarket. If you want a real taste of summer in the Netherlands, you need to get your fingers stained a deep, almost-purple black. We’re talking about mulberries.

These little jewels, which look like elongated blackberries, grow on grand, often ancient trees. And the best part? You can find them on several farms across the country that open their orchards for “plukken” (picking), from late June to early August. It’s an activity best done with a gang—the more hands, the faster the bucket fills, and the more laughs you’ll have.

The Art of the Pick

Here’s the honest truth: mulberries are fragile. They don’t handle a tug-of-war. The ripest, sweetest ones will practically fall into your hand with the gentlest touch. A sudden pull might leave you with a green, sour berry and a messy explosion of juice.

So, the technique is simple: cradle and roll. Gently hold the berry between your thumb and forefinger, give it a soft, sideways roll, and if it’s ready, it will drop into your palm like a gift. If it resists, leave it for next time. Pale, firm berries are unripe and won’t ripen once picked, so leave those on the tree too. Go in the early morning, when it’s cooler and the berries are firmer and bruise less.

Your mission, should you choose to accept it:

Bring shallow containers. A deep bucket will crush the berries on the bottom. A flat tupperware or even a clean pizza box works wonders.
Wear dark clothes. You will get stained. It’s a badge of honor.
Lay a tarp under the tree. A gentle shake can yield a rain of perfectly ripe berries, making for an incredibly lazy but effective harvest.

After an hour, you’ll have sticky fingers, a smile on your face, and a bounty of sweet-tart berries that are hard to find in the shops.

What to Do With Your Sticky Bounty

Once home, don’t wash them until you’re ready to use them—they’ll turn to mush. Then rinse them gently under cold water, without soaking. Store them in the fridge in a single layer in a shallow container lined with paper towels, loosely covered, and eat them within 2–3 days. Got more than you can eat? Freeze them spread out on a tray, then transfer to bags, or turn them into jam.

Here’s a recipe to start with:

1. Mulberry & Lemon Dutch Baby (Pannekoek-Style)

Forget the classic apple. This German-influenced pancake (that the Dutch would happily adopt) is the perfect vehicle for mulberries.

Ingredients:

3 large eggs
½ cup all-purpose flour
½ cup whole milk
2 tbsp sugar
1 tsp vanilla extract
Zest of 1 lemon
Pinch of salt
2 tbsp butter
1 ½ cups fresh mulberries
Powdered sugar & extra lemon juice for serving

Method:

Preheat your oven to 220°C (425°F). Place a 10-inch cast-iron skillet (or oven-safe pan) inside to heat up.
In a blender, combine eggs, flour, milk, sugar, vanilla, lemon zest, and salt. Blitz until smooth.
Carefully remove the hot skillet from the oven. Add the butter and swirl until melted.
Pour the batter into the pan. Immediately scatter the mulberries over the top (they will sink slightly).
Bake for 18-20 minutes, until puffed and golden brown.
Squeeze a bit of fresh lemon juice over the top, dust with powdered sugar, and serve immediately. It will deflate dramatically – that’s the magic.

de Warmoes

fruit, vegetables, flowers, berries

gelderland

Warmoes in Lent is a historical market garden that grows over a hundred varieties of vegetables, fruit and flowers using traditional methods. The farm follows the warmoezenier way of growing, a local form of market gardening that supplied Nijmegen with fresh produce until the early 20th century. From late April to October, visitors can pick their own seasonal produce. The farm marks what is ready with red flags: vegetables such as beetroot, kohlrabi and various leafy greens, soft fruit including raspberries, blackberries and currants, and flowers from the two cutting gardens. You pay for what you pick at the counter in the café or museum. The farm provides picking tools and baskets; bring your own containers if you prefer. Children must be supervised while picking.

Moestuin Zuylestein 17e eeuwse moes- en pluktuin met landgoed winkel

fruit, vegetables, flowers, herbs, berries

utrecht

Moestuin Zuylestein in Leersum is a 17th-century kitchen garden where visitors can pick their own seasonal vegetables, fruits, herbs and flowers. The garden grows a mix of modern and historic varieties, including pumpkins, carrots, lettuce, beans, thyme, basil, coriander, courgettes, New Zealand spinach, Jerusalem artichokes, palm kale and potatoes. In season, there are also apples, mulberries, medlars, strawberries and soft fruit such as currants and gooseberries. Along the walls, trained fruit trees produce old varieties of apples and pears.

Pluktuin Schipluiden

fruit, vegetables, flowers, herbs, berries, nuts

zuid-holland

Pluktuin Schipluiden is a pick-your-own garden in Schipluiden where visitors can harvest flowers, vegetables, herbs and fruit. The season runs from mid-April to the end of October, starting with tulips and continuing with crops such as raspberries, blackberries, currants and a variety of unusual fruit trees, including pawpaw, black mulberry and American lilac. The garden operates on a pay-what-you-think basis. After picking, visitors scan a QR code at the exit to make a voluntary payment for their harvest. The farm is open on Saturdays from 10.00 to 13.00, though it may close in poor weather. Volunteers are usually present to assist with picking and answer questions about the plants.

Plukbos Paardenspeelwei

fruit, vegetables, berries, nuts

gelderland

Plukbos Paardenspeelwei in Velp is a small public picking garden where children and adults can gather fruit, nuts and berries directly from the plants. The garden was created in 2021 on a corner of the Paardenspeelwei, a nature playground opened in 2012 for local families. The garden grows over 40 edible species, including strawberries, raspberries, blackberries, cherries, apples, pears, plums, hazelnuts, walnuts and quinces. There are also less common fruits such as pawpaws, persimmons (kaki), honeyberries and jostaberries. The plants are arranged in a way that encourages biodiversity and improves the soil, with nitrogen-fixing shrubs like the autumn olive (olijfwilg) mixed in.