Vetch? You might not have heard of it, but once you see those delicate tendrils and purple pea-like blooms trailing through the Dutch countryside, you’ll be charmed. And the best part? You can pick it yourself! Several farms across the Netherlands invite you to wander their fields and hand-snip this edible legume. Grab a pair of scissors, a basket, and rope in some friends or family. The goal? To find the freshest, most tender shoots and young leaves, picked in spring (April to June) before the plant flowers.
Picking it yourself with a crowd turns into a happy treasure hunt. Just remember: you’re after the young, bright green shoots with fully opened but still soft leaves. Pinch or cut the stems 5–10 cm above the ground and leave the lower leaves and stems so the plant can regrow. Once flowers appear or the stems turn woody, the leaves get tough. Morning is a good time to pick, and handle the shoots gently, as they bruise easily.
Now, what to do with your haul? Vetch has a mild, pea-like, slightly nutty taste. Young leaves can go raw into salads, but it is mostly eaten cooked. Only the young shoots and leaves are eaten, in moderation; not the pods or seeds. Rinse them, wrap them in a damp paper towel in a sealed container, and keep them in the fridge for 3–5 days.
Two cooking recipes:
1. Quick Garlicky Vetch with Lemon & Chili Heat a splash of olive oil in a pan over medium-high heat. Add 2 minced garlic cloves and a pinch of red chili flakes. Sizzle for 30 seconds, then toss in a large bowl of your washed vetch shoots. Stir-fry for just 1–2 minutes until they turn bright green and start to soften. Squeeze half a lemon over the top, season with flaky salt, and serve immediately as a side dish to grilled fish or chicken.
2. Vetch & Ricotta Crostini Toast slices of a crusty baguette. Spread with a generous smear of creamy ricotta. Top with a handful of young vetch shoots. Drizzle with a little honey, a crack of black pepper, and a squeeze of lemon. The heat from the toast slightly wilts the vetch. Perfect for a light lunch or an appetizer.