Picking string beans in the Netherlands is a simple, satisfying way to spend time outdoors. The crisp snap of fresh pods as you pluck them from the vines is oddly satisfying, and the bright green bundles pile up quickly in your basket. It’s even better with friends or family—racing to fill buckets, laughing when someone finds an unusually long bean, or just enjoying the quiet rhythm of harvesting together.

Once home, string beans are wonderfully versatile. Toss them raw into salads for crunch, steam them with a pinch of salt, or stir-fry with garlic for a quick side. For something heartier, try these recipes:

  • Garlic-Lemon String Beans: Sauté blanched beans in olive oil with minced garlic, lemon zest, and a sprinkle of chili flakes. Finish with a squeeze of lemon juice.
  • String Bean and Potato Curry: Simmer beans and diced potatoes in coconut milk with curry powder, turmeric, and a dash of cumin until tender. Serve over rice.

For a refreshing twist, muddle a few blanched string beans with lime and mint in a glass, add gin or vodka, top with soda water, and enjoy a garden-fresh cocktail.

If you’ve picked more than you can use right away, blanch and freeze them—they’ll keep their color and crunch for months. Or pickle them with dill and garlic for a tangy snack. However you use them, the best part is knowing you gathered them yourself, straight from the vine.