So, you’ve decided to step away from the neatly wrapped plastic at the supermarket and into the sun-drenched fields of the Netherlands. Excellent choice. We’re talking about the nasturtium—that gloriously unruly plant with round leaves like tiny lily pads and flowers that look like trumpets about to announce a garden party. You can find these peppery beauties ready for the picking on several Dutch farms (known as pluktuinen or zelfpluk farms). Trust us, you’ll spot them from a mile away; they’re the bright orange, yellow, and red rebels of the vegetable patch, sprawling all over the place with zero shame. The season runs from May until the first frost in October.

The Pick-Your-Own Experience

Bring a pair of scissors (or just a good pair of fingernails) and a basket that isn’t too precious. Go in the morning, once the dew has dried. The magic of nasturtiums is that you can eat everything: the leaves, the flowers, and even the green seed pods. As you wander the rows, you’re not just picking a garnish; you’re collecting a flavor bomb.

  • The Leaves: Go for the smaller, tender ones. They have that distinct, fresh, peppery kick—like arugula’s cool cousin. Large leaves get spicy and a bit tough.
  • The Flowers: Pick them fully open. Pinch or snip the stem just below the bloom. They’re delicate, so lay them loosely in your basket.
  • The Seed Pods: This is the pro move. Pick them while they’re still green and soft (before they dry out). They have a sharp, peppery bite, a lot like capers.

Pro-tip: leave the older, tough leaves on the plant and let some flowers go to seed, and the plant keeps on producing.

Once You’re Home: The Fun Part

You’ve got your haul. Now what? Don’t let them wilt. Wrap leaves and flowers in a damp paper towel in a closed container in the fridge, where they keep for 2 to 3 days. Rinse them gently just before use (a quick dip in cold water, then spin dry or lay on a towel).

For Flowers & Leaves (Decoration & More):

  • Salad Confetti: Toss the whole flowers into a simple salad with just a little oil and lemon.
  • Ice Cubes of Joy: Freeze individual flowers in ice cube trays. Drop these into water or lemonade for a floating garden.
  • Butterfly Butter: Chop up the leaves and mix them into softened butter with a pinch of salt. Spread on crusty bread. It’s a 30-second miracle.

Since this is technically a flower, let’s add some decorative flair: Float a few blooms in a shallow bowl of water with floating candles. Or, for a dinner party, pin a single blossom onto each napkin with a greenery-stem “brooch.” It’s edible, biodegradable, and way more fun than a boring place card.

Recipe 1: The “Dutch Fields” Salad with Nasturtium Vinaigrette

Ingredients:

  • 2 cups mixed greens (or baby spinach)
  • 12 fresh nasturtium flowers (mixed colors)
  • 10 small nasturtium leaves
  • 1/2 cucumber, peeled into ribbons
  • A handful of cherry tomatoes, halved
  • Edible flower petals (optional, for extra flair)

The Vinaigrette:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp white wine vinegar or apple cider vinegar
  • 1 small shallot, minced
  • 5-6 nasturtium leaves, finely chopped
  • Salt and pepper to taste
  • 1 tsp honey or maple syrup

Directions:

  1. Make the vinaigrette: whisk together the oil, vinegar, shallot, chopped nasturtium leaves, and honey. Season with salt and pepper. Let it sit for 10 minutes so the peppery flavor infuses.
  2. In a large bowl, gently toss the mixed greens, cucumber ribbons, and tomatoes with the vinaigrette.
  3. Plate the salad and artfully scatter the whole nasturtium flowers on top. Don’t stir them in too much—they’re the star. Serve immediately.

Recipe 2: Herbal Tea (Fresh & Peppery)

Because nasturtium is technically an herb, here’s a tea that’s a lovely pick-me-up.

Ingredients:

  • 8-10 fresh nasturtium flowers and leaves
  • 2 cups boiling water
  • 1 tsp fresh ginger, sliced
  • 1 tsp honey (optional)
  • A squeeze of lemon

Directions:

  1. Place the nasturtium flowers and leaves in a teapot or a heatproof mug. Add the ginger slices.
  2. Pour the boiling water over the top. Cover and steep for 5-7 minutes. The water will turn a lovely light amber.
  3. Strain into a cup. Stir in honey and a squeeze of lemon if you like.
  4. Sip slowly. It’s subtly spicy, a little floral, and strangely calming. It’s like a hug from a meadow.