salsify

Salsify — also known as the “oyster plant” for its subtle, briny sweetness — is one of those wonderfully odd vegetables that feels like a treasure hunt to dig up. Head to a pick-your-own farm in the Netherlands between October and March and you’ll quickly discover that salsify grows as a long, skinny, cream-colored root that likes to burrow deep into the soil. Roots dug after the first frost taste sweeter. The fun bit? Getting it out is part of the adventure. Grab a garden fork (a spade might slice it), loosen the soil gently, then pull by the crown — slowly, so the root doesn’t snap. The reward is a clean, elegant root that smells faintly of oysters and earth.

Pick with friends and family and make a game of who can unearth the longest, straightest salsify. Kids love the “treasure hunt” feel. Look for roots about 2–4 cm thick at the crown and skip plants that have sent up a flower stalk, as their roots become woody. Once you’ve got a basketful, brush off the excess dirt (don’t wash them until just before use or they’ll rot). At home, scrub them well under running water and peel them if the skin is tough. A soak in water with a little lemon juice keeps the cut roots from browning. Wrapped in a damp paper towel or in a perforated bag in the fridge, they keep for 2–4 weeks.

At home, salsify is a chameleon. Boil, steam, roast, or fry it. Its mild, sweet, artichoke-meets-oyster flavour pairs beautifully with butter, cream, lemon, or fresh herbs. You can also slice it raw into salads (peeled, then immediately tossed in lemon water to prevent browning). But the real magic happens in these two recipes:

Recipe 1: Creamy Salsify Soup

Peel and chop 500g salsify, dropping pieces into a bowl of water with a squeeze of lemon to stop browning.
In a pot, soften one diced onion and a clove of garlic. Add the salsify, pour in 600ml vegetable stock, and simmer for 20 minutes until tender.
Blend until velvety smooth. Stir in 100ml cream, a pinch of nutmeg, salt, and white pepper. Serve with a dollop of crème fraîche and crispy bacon bits. Perfect for a chilly Dutch afternoon.

Recipe 2: Salsify Fritters

Boil or steam 400g peeled salsify until just tender (about 15 minutes). Drain and cut into finger-length chunks.
Mix a batter of 1 egg, 150ml milk, 100g flour, a pinch of salt, and a teaspoon of chopped parsley. Pepper to taste.
Heat oil (about 2cm deep) in a pan. Dip each salsify piece in the batter and fry until golden and crispy, 2-3 minutes per side.
Drain on paper towels, sprinkle with sea salt and a squeeze of lemon. Serve with a garlicky aioli. Great for a snack or side dish.

'T Leeuweriksveld

vegetables, berries, herbs

drenthe

At ’t Leeuweriksveld in Emmen you pick your own vegetables and herbs from April to October. The farm grows a wide variety of seasonal produce, including leafy greens like spinach, lettuce, and kale, root vegetables such as carrots, beetroot, and parsnips, and crops like beans, peas, and courgettes. Herbs like basil, parsley, and oregano are also available for picking. The selection changes throughout the season, with early crops like radishes and spring onions giving way to tomatoes, peppers, and pumpkins later in the year.

Sfeer van Willems

fruit, vegetables, flowers, herbs, berries

gelderland

At Sfeer van Willems in Wijchen, visitors pick their own seasonal vegetables, herbs, and soft fruit from a one-hectare plot. The farm grows over 40 varieties, including spinach, kale, leeks, courgettes, tomatoes, aubergines, strawberries, and an assortment of herbs like basil, dill, and coriander. The selection changes with the season—spring brings early greens and radishes, while autumn offers pumpkins, Brussels sprouts, and root vegetables. A weekly email or on-site notice board lists what’s ready for harvest.

Pluktuin Gewoon Buiten

fruit, vegetables, flowers, herbs, berries

noord-brabant

Pluktuin Gewoon Buiten in Rijsbergen is a pick-your-own farm where you can harvest organic vegetables, herbs, fruit and flowers from April to October. The vegetable season runs until the end of October, while flowers are available from July to October. The farm operates on a subscription basis for vegetables: you pay an annual fee to pick a weekly share of produce, enough for a household. Prices depend on the number of people in your group, with reduced rates for volunteers and those on a low income. Flowers can be picked without a subscription, with prices based on the size of your bouquet.

Moestuin Leyduin

fruit, vegetables, flowers, herbs, berries

noord-holland

Moestuin Leyduin in Vogelenzang is a pick-your-own vegetable garden where visitors harvest seasonal produce directly from the fields. The farm grows around fifty types of vegetables, including pumpkins, beets, lettuce, fennel, kale, herbs, and root vegetables like carrots and parsnips, as well as twenty varieties of herbs, soft fruit, apples, pears, and flowers. The selection changes weekly depending on what is ready to pick. The farm operates on a Community Supported Agriculture (CSA) model. Participants buy a harvest share at the start of the season, choosing from three price tiers (€339, €399, or €449 in 2026) to ensure affordability. In return, they visit the garden each week during the harvest season—from mid-April to mid-November—to pick their own vegetables. The harvest is shared among all participants: if the yield is low, everyone takes home less; if it is abundant, there is more to go around. The farm does not use chemical fertilisers or pesticides, focusing instead on natural soil health and biodiversity.

Hof Bredelaar

fruit, vegetables, flowers, herbs, berries

gelderland

Zelfoogsttuin Hof Bredelaar in Elst is a pick-your-own garden where visitors harvest their own organic vegetables, fruit, herbs and edible flowers. The farm grows a wide range of seasonal produce, including tomatoes, courgettes, various types of lettuce, beans, spinach, radishes, rabarber, kohlrabi, turnip greens, mint, pumpkins, kale, Brussels sprouts, leeks, Jerusalem artichokes, carrots, beetroot, sage, thyme and rosemary. The selection changes through the year, with the greatest variety in high summer.