mustard greens

Pick Your Own Mustard Greens in the Netherlands

There’s something deeply satisfying about wandering through a Dutch farm field, scissor in hand, and snipping your own mustard greens. These peppery, leafy greens grow from April to October at some pick-your-own farms across the Netherlands, with the best picking in spring and autumn—think lush, green rows that practically beg to be harvested. Bring a basket, a few friends, or the whole family, and make a morning of it. The kids will love spotting the biggest, crinkliest leaves, and you’ll love how easy they are to pick: just snip the outer leaves 2–3 cm above the base, leaving the inner leaves and the center of the rosette to keep growing for another round. Pro tip: go for leaves that are bright green and firm, about 15–20 cm long—avoid any yellowing or wilted bits. The younger, smaller leaves are milder; the big ones pack a spicy, mustardy kick. Don’t forget to chat with the farmer—they’ll often share their own tips on growing and cooking.

Once You’re Home

You’ve got a glorious heap of mustard greens. Now what? They wilt quickly, so wrap them in a paper towel, put them in a perforated bag in the fridge, and use them within 3 to 5 days. Rinse them well just before use (they can be sandy), and give them a good spin or pat dry. They wilt down significantly, so don’t panic if the pile seems huge. Use young leaves fresh in salads, or cook them quickly to tame that bite. Here are two ways to turn your harvest into dinner:

Recipe 1: Garlicky Mustard Greens with Lemon
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and a pinch of red pepper flakes—cook for 30 seconds until fragrant. Tumble in about 6 cups of chopped mustard greens (stems removed for tenderness), and toss with tongs for 2–3 minutes until just wilted. Squeeze half a lemon on top, add salt to taste, and serve as a vibrant side to grilled chicken or fish. The lemon cuts the pepperiness perfectly.

Recipe 2: Mustard Greens and White Bean Soup
In a large pot, sauté 1 diced onion and 2 chopped carrots in 2 tablespoons olive oil until soft (about 5 minutes). Add 4 cups vegetable broth, 1 can drained cannellini beans, and 4 cups chopped mustard greens. Simmer for 10 minutes. Stir in a splash of apple cider vinegar and a teaspoon of smoked paprika. Ladle into bowls, top with a drizzle of olive oil and a grating of Parmesan. It’s a hug in a bowl on a chilly Dutch afternoon.

Oogstland

vegetables, herbs

drenthe

Oogstland in Zuidlaren is a community-supported regenerative vegetable garden where members pick their own produce. The garden grows a wide variety of seasonal vegetables, herbs and small fruits, including familiar crops like carrots, lettuce, beans, courgettes, pumpkins and cabbage, as well as less common varieties such as meiraap, radicchio and chioggia beetroot. Membership works through a harvest share system. For the 2026 season, a full share costs €325, covering weekly access from mid-May to mid-December. Members receive a weekly email listing what is ready to harvest and where to find it in the garden. Picking is self-service, available any day from sunrise to sunset. Children under five pick for free; older children pay a reduced rate. Members bring their own bags or crates and a knife to harvest without damaging the plants. The garden operates on trust, with guidelines to ensure fair sharing among all members.

het Proefveld

fruit, vegetables, flowers, herbs, berries

groningen

At Zelfoogsttuin de Proefvelden in Haren, you pick your own vegetables, herbs, fruit, flowers and mushrooms from late May until December. The farm grows a wide range of seasonal produce, including potatoes, strawberries, beans, courgettes, carrots, beetroot, various types of cabbage, spinach, lettuce, radishes, leeks, onions, pumpkins and herbs such as basil, parsley, mint, rosemary and thyme. There are also soft fruits like raspberries, blackberries, red and white currants, and flowers including marigolds.

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.