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.
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 base with a fork or your hands, grasp the plant firmly near the base and pull upward, and out it comes, still smelling of earth. For chives, just snip a handful with scissors. For garlic, look for the necks starting to dry out. For leeks, loosen the soil, then pull with a slight twist; they are ready when the white stalk is firm and at least 15 cm long, and they are picked from September through the winter. It’s messy. It’s satisfying. Bring a basket and definitely wet wipes for the inevitable mud-on-pants situation.
Once you’re home, the real fun begins. You don’t have to use them all at once: garlic, onions and shallots store well in a cool, dark place, while leeks keep one to two weeks in the fridge, loosely wrapped. Here’s how to make them shine:
Two Cooking Recipes:
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. Use them on burgers, sandwiches, or straight from the jar.
So go ahead. Grab your friends, find a farm, and pull some alliums. Your kitchen will thank you.