Picking your own flowers in the Netherlands is a joyful escape—sun on your skin, the scent of blooms in the air, and the satisfaction of choosing each stem by hand. Whether alone or with loved ones, it’s a chance to slow down, laugh, and create memories. Once home, arrange them in a vase for a fresh centerpiece, press them into a journal, or dry a few for long-lasting decor.
For a playful twist, float petals in a bowl of water with candles, or weave them into a festive garland. If you’ve picked edible flowers like nasturtiums or violets, sprinkle them over salads or freeze them in ice cubes for cocktails.
Cocktail idea:
- Floral Gin Fizz: Muddle a handful of edible flowers (like elderflower or rose petals) with 50ml gin, 20ml lemon juice, and 10ml honey syrup. Shake with ice, strain into a glass, top with soda, and garnish with a fresh bloom.
For herbs like lavender or chamomile, steep a teaspoon of fresh petals in hot water for a calming tea, or infuse them into sugar for baking.
Two quick recipes for edible flowers:
- Summer Salad: Toss mixed greens with goat cheese, toasted nuts, and a handful of pansies or calendula petals. Drizzle with olive oil and lemon.
- Floral Honey: Layer clean petals in a jar of warm honey, let steep for a week, then drizzle over yogurt or toast.
The fun doesn’t end in the field—bring the beauty home and let creativity bloom.