Garlic—yes, garlic—is the surprise star of the pick-your-own farm scene in the Netherlands. Forget the usual strawberries and tulips; heading out to a garlic farm to yank these pungent bulbs from the earth is a delightfully earthy, slightly absurd, and wildly satisfying adventure. Trust me, you haven’t lived until you’ve knelt in a field, dug your fingers into the soil, and unearthed a clove-covered treasure that smells like your grandmother’s kitchen.

The Great Garlic Hunt

Round up your crew—kids, friends, that one cousin who loves allium—and drive out to a farm. Most places offer “green garlic” in the spring (the whole plant, like a giant scallion) or “hardneck” garlic in the summer when the scapes curl up like elegant green swans. You’ll be given a little basket or a trowel. The trick? Don’t yank the leaves. Loosen the soil around the bulb, grab it by the base, and give it a gentle, triumphant twist. The smell that erupts is pure, unapologetic joy. If you get dirt under your nails, you’re doing it right. Snap a few scapes for Instagram; they’re the prettiest part.

Once You Get Home: The Garlic Afterparty

You’ve now got a heap of fresh garlic. The first thing to do is not store it in the fridge (it gets sad and rubbery). Hang it in a cool, dark place, or braid the stems into a rustic kitchen garland. Now, for the fun part:

Two Cooking Recipes (Because This Is a Vegetable)

1. Whole Roasted Garlic Bombs

This is the easiest way to make your house smell like a trattoria.

  • What you need: Several whole heads of fresh garlic, olive oil, salt, foil.
  • Method: Preheat oven to 200°C. Slice the very top off each garlic head to expose the cloves. Drizzle with olive oil, sprinkle with salt, wrap tightly in foil. Roast for 45 minutes, until the cloves are soft and caramelized. Let them cool slightly, then squeeze the sweet, jammy garlic out from the bottom. Eat it on crusty bread, stir into mashed potatoes, or just eat it straight from the skin (no judgment).

2. Quick Green Garlic & Lemon Pasta

Best with spring “green garlic” (before the bulb dries out).

  • What you need: 200g spaghetti, 4-5 stalks green garlic (white and light green parts, sliced), 1 lemon (zest and juice), 50g Parmesan, 3 tbsp butter, black pepper.
  • Method: Cook pasta al dente. While it boils, melt butter in a pan over medium heat. Add sliced green garlic and sauté for 2 minutes (it will smell divine). Add a splash of pasta water. Drain pasta, toss into the pan with the garlic butter. Add lemon zest, juice, and a mountain of grated Parmesan. Toss until creamy. Crack black pepper on top. Done in 10 minutes. It’s a weeknight miracle.

One Cocktail Recipe (Because It’s a Fruit? No, But It Works)

The Garlic-Infused Bloody Mary (Call it a “Vampire’s Revenge”)

  • What you need: 1 clove fresh garlic (minced or smashed), 50ml vodka, 100ml tomato juice, squeeze of lemon, dash of Worcestershire, pinch of salt, celery salt, black pepper, ice.
  • Method: In a shaker, muddle the smashed garlic with a tiny splash of tomato juice to release its flavor. Add vodka, remaining tomato juice, lemon, Worcestershire, and seasonings. Shake with ice, then double-strain into a glass filled with ice. Garnish with a celery stick and a whole pickled garlic clove (show off your harvest). The garlic doesn’t overpower—it just makes the drink incredibly savory and complex. Sip it on a Sunday afternoon and feel like a farmer-witch.

And That’s It

So go on. Get your hands dirty. Pick some garlic. It’s weird, it’s wonderful, and you’ll never look at a supermarket bulb the same way again. Plus, you’ll smell fantastic (according to garlic lovers).