Pick Your Own: Curry Plant in the Netherlands
There’s something magical about wandering through a Dutch farm field on a sunny afternoon, scissors in hand, with the warm, spicy aroma of curry plant (Helichrysum italicum) swirling around you. Unlike its name suggests, this isn’t the curry powder you find in a jar—it’s a silvery, needle-leaved herb that smells like a fusion of curry, sage, and a hint of camomile. In the Netherlands, several pick-your-own farms invite you to snip your own bundle of this fragrant wonder. It’s a perfect activity for a lazy weekend with friends or family: kids love the soft, fluffy leaves, and adults appreciate the instant mood boost from the scent. Just grab a basket, look for the brightest silver bushes, and cut the top 10-15 cm of the stems. Don’t be shy—the more you pick, the bushier it grows!
What to Do With Your Curry Plant at Home
Once you’re back, rinse the stems gently and let them dry. Curry plant is not typically eaten raw in large amounts (it’s quite intense), but it shines as a flavoring agent and decorative herb. Use it fresh or dried—it keeps its scent for months.
For tea: Steep 2-3 fresh sprigs (or 1 teaspoon dried leaves) in a cup of boiling water for 5-7 minutes. Strain and enjoy a soothing, slightly spicy, golden-hued tea that’s said to aid digestion and calm the nerves. Add a drizzle of honey for sweetness.
For decoration: The silvery, textured foliage is stunning in dried flower arrangements or wreaths. Tie a few sprigs with twine and hang them in your kitchen or bathroom for a long-lasting, natural air freshener. For a table centerpiece, combine curry plant with lavender and eucalyptus.
Two Cooking Recipes (Herb)
Curry Plant isn’t a fruit or vegetable, so instead of standard recipes, here are two ways to infuse its unique flavor into your cooking (plus the tea above counts as your herb tea recipe):
1. Curry Plant Infused Olive Oil
Place a handful of fresh curry plant sprigs in a clean glass bottle. Cover completely with a good-quality olive oil. Seal and let it sit in a cool, dark place for 1-2 weeks. Strain out the herbs. Use the golden oil to drizzle over roasted vegetables, salads, or grilled fish for a subtle curry-like warmth.
2. Creamy Curry Plant Rice
Cook 1 cup of basmati rice as usual. In a separate pan, melt 1 tablespoon butter and sauté 1 finely chopped shallot until soft. Add 3 tablespoons of finely chopped fresh curry plant leaves and cook for 1 minute. Stir this into the cooked rice along with a pinch of salt and a squeeze of lemon juice. Serve alongside simple grilled chicken or tofu.
One Cocktail Recipe (Fruit does not apply – here’s a herbal mocktail/cocktail alternative)
Curry Plant Lemon Sparkler
Muddle 2 fresh curry plant sprigs with 1 teaspoon sugar and 30 ml fresh lemon juice in a shaker. Add 60 ml gin (or skip for a mocktail) and a handful of ice. Shake well and strain into a chilled glass. Top with sparkling water and garnish with a thin lemon slice and a tiny sprig of curry plant. The herbal, citrusy bubbles are surprisingly refreshing and elegant.
So grab your friends, hit a Dutch farm, and bring home a bundle of this aromatic treasure. Your kitchen is about to smell amazing!