Coriander! Yes, the herb that people either absolutely adore or claim tastes like soap (more for us, then!). Luckily, the Netherlands is full of friendly farms where you can march straight into the field, snip your own bunch, and come home smelling like a fragrant, green dream.

The Perfect Picking Party Grab some scissors, a sun hat, and your most opinionated friend (the one who debates whether it’s “coriander” or “cilantro”). On a sunny Saturday, head to a pick-your-own farm. You’re looking for the plants that are tall, lush, and haven’t started flowering yet (though the flowers are edible too!). Run your hands through the leaves—the smell is instant aromatherapy. Snip the stems near the base, but leave the little center rosette so the plant can grow back for the next lucky picker. Pro tip: bring a damp paper towel to wrap the stems in for the drive home. Nothing ruins a good haul like sad, wilting leaves.

At Home: Don’t Let It Go Limp Once you’re back, give your coriander a fresh cut at the stems and pop it in a glass of water like a bouquet, covering the leaves loosely with a plastic bag in the fridge. It stays crisp for almost a week. Now, what to do with all this glory?

Recipe 1: Thai-Style Coriander & Chicken Lettuce Wraps Why it works: The cool, crunchy lettuce contrasts with the warm, savory filling, and the fresh coriander is the star.

  • Ingredients: 500g minced chicken, 2 garlic cloves (minced), 1 thumb-sized piece of ginger (grated), 2 tbsp soy sauce, 1 tbsp fish sauce, juice of 1 lime, 1 red chili (sliced), a massive handful of chopped coriander (stems and all), and butter lettuce leaves.
  • Method: Fry the chicken in a hot pan until browned. Add garlic and ginger for 1 minute. Stir in soy sauce, fish sauce, lime juice, and chili. Cook for 2 minutes. Turn off the heat and fold in half the coriander. Serve spoonfuls into lettuce cups, top with the remaining fresh coriander, and crunch away.

Recipe 2: Coriander & Potato Fritters (Latkes) Why it works: The fresh, citrusy notes of coriander pierce through the comforting, crispy potato.

  • Ingredients: 4 large potatoes (grated and squeezed dry), 1 small onion (grated), 2 eggs, 3 tbsp flour, a generous half-cup of chopped coriander, salt, pepper, and oil for frying.
  • Method: Mix the squeezed potato, onion, eggs, flour, coriander, salt, and pepper. Form into patties. Fry in hot oil for 3-4 minutes per side until golden. Serve with a dollop of Greek yogurt mixed with extra coriander and a pinch of cumin.

The Cocktail: The Green Goddess Margarita Because your hand-picked coriander needs to be in a glass.

  • Ingredients: 60ml silver tequila, 30ml fresh lime juice, 20ml agave syrup (or simple syrup), 5-6 fresh coriander leaves (plus a sprig for garnish), ice.
  • Method: In a cocktail shaker, muddle the coriander leaves gently with the lime juice and agave. Add tequila and a handful of ice. Shake vigorously for 10 seconds. Double-strain into a salt-rimmed glass (or a sugar rim if you’re feeling fancy). Garnish with that final sprig of coriander you saved. Cheers to your farm-fresh effort!