Alliums are the underappreciated rock stars of the garden. We’re talking garlic, onions, leeks, shallots, chives, and all their pungent, papery cousins. And yes, you can absolutely get your hands dirty picking them yourself on several farms across the Netherlands. It’s not just a harvest; it’s an aromatic adventure.
Imagine a sunny Saturday. You and your crew roll up to a farm—maybe in the Noordoostpolder or down in Zeeland—where rows of green tops wave in the breeze. The assignment? Pulling the perfect allium. Here’s the trick: you don’t yank like a maniac. You gently loosen the soil around the bulb, give a firm but loving tug near the base, and pop—out comes a beauty, still smelling of earth and ambition. For chives, just snip a handful with scissors. For garlic, look for the necks starting to dry out. For leeks, you’ll want a little wiggle and a deep pull. It’s messy. It’s satisfying. Kids will think they’re treasure hunters. Adults will feel like seasoned farmers. Bring a basket, maybe a flask of coffee, and definitely wet wipes for the inevitable mud-on-pants situation.
Once you’re home, the real fun begins. Alliums are the gift that keeps on giving. You don’t have to use them all at once (they store well in a cool, dark place), but here’s how to make them shine:
Two Cooking Recipes (Because it’s a vegetable/fruit-adjacent situation):
Slow-Roasted Garlic & Leek Tart: Preheat your oven to 200°C. Slice 4 leeks into rounds and sauté gently in butter until soft. Meanwhile, roast 2 whole garlic bulbs (tops sliced off, drizzled with olive oil) for 40 minutes until golden and sweet. Squeeze the roasted garlic cloves into a bowl, mix with 200ml crème fraîche, 2 eggs, and a pinch of salt. Roll out a puff pastry sheet into a tart tin. Spread the leek mixture, pour the garlic custard over, and bake for 25 minutes—until puffed and fragrant. Serve with a green salad.
Pickled Shallots & Onion Rings for Burgers: Thinly slice 4 red onions and 4 shallots into rings. Bring 200ml white wine vinegar, 100ml water, 50g sugar, 1 tsp salt, and a few peppercorns to a boil. Pour over the onions in a jar. Let cool, then refrigerate for at least 2 hours. These will ruin normal pickles for you. Use them on burgers, sandwiches, or straight from the jar when no one’s looking.
Cocktail Recipe (Because fruits get cocktails, so why not alliums?):
- The Garlic Anise Smash: Yes, it’s real and it’s surprisingly good. Muddle 2 fresh chive stems (green part only) and 1 small clove of raw garlic (yes, really) with 15ml simple syrup in a shaker. Add 60ml gin, 30ml fresh lemon juice, and a splash of anise liqueur (like pastis or ouzo). Shake with ice. Strain into a chilled cocktail glass. Garnish with a chive blossom if you’re feeling fancy. It’s savory, herby, and dangerously drinkable. You’ll become known as the person who brought a garlic cocktail to brunch. Own it.
For the Herb Part (Chives get a tea):
- Fresh Chive Blossom Tea: Gather a handful of chive flowers (the purple pom-poms). Rinse gently. Drop them into a teapot with 500ml just-boiled water. Let steep for 5 minutes—the water turns a lovely pale pink. Strain. Add a teaspoon of honey and a squeeze of lemon. It’s light, slightly oniony, and surprisingly floral. Perfect for sipping while you admire your muddy boots and impressive haul.
So go ahead. Grab your friends, find a farm, and pull some alliums. Your kitchen (and your cocktail hour) will thank you.