Picking broad beans in the Dutch countryside is a delight—plucking plump pods straight from the plant, feeling the satisfying snap as they come free. The joy doubles when shared: laughter with friends, kids marveling at the fuzzy shells, or a quiet morning spent solo among the rows. Once home, the real fun begins. Shell them fresh for a buttery sauté with garlic and mint, or blanch and toss into salads for a crisp bite.

Two recipes to try:

  • Creamy Broad Bean Dip: Blend cooked beans with tahini, lemon, olive oil, and a pinch of cumin. Serve with warm pita.
  • Spring Broad Bean Pasta: Sauté shelled beans with pancetta, wilted greens, and Parmesan over al dente spaghetti.

For a herbal twist, steep young broad bean leaves in hot water for a light, grassy tea. Or muddle blanched beans into a fresh garden cocktail: gin, elderflower liqueur, lemon juice, and a splash of soda.

Decor? Tuck broad bean blossoms into wild bouquets—their delicate white and black blooms add rustic charm. Whether picked, cooked, or displayed, these beans bring simple, earthy pleasures.