Ginger is the root that keeps on giving—spicy, zingy, and surprisingly easy to pull from the earth with your own two hands. Yes, you can pick ginger yourself at several farms in the Netherlands, and it’s an adventure that tastes as good as it smells. Imagine a sunny afternoon, your fingers dusted with soil, the air full of earthy warmth, and a basket slowly filling with knobby, golden rhizomes. It’s like digging for treasure, but the treasure makes your tea taste amazing.

Picking your own ginger

Ginger looks like a shy, underground cousin of bamboo. The stems above ground are tall, leafy, and a bit exotic—so you’ll spot them easily. When you’re ready to harvest, gently loosen the soil around the base with your hands or a small fork. Snap off a piece of the root (the rhizome), leaving a chunk behind so the plant can keep growing. Pick the plump, firm ones with smooth, tight skin. The younger the ginger, the milder and juicier it is. Perfect for a laugh when you accidentally snap one and it sprays you with that peppery fragrance—like a tiny, friendly sneeze.

Bring the whole family or a couple of friends. It’s a low-stakes, high-reward activity: no kneeling for hours, just happy digging. And if you pick too much? That’s not a problem. Ginger keeps well, and you’ll thank yourself later.

What to do with your ginger once you’re home

Wash it gently, don’t scrub away the soul. Store it in a paper bag in the fridge, or freeze whole pieces for later (you can grate it frozen—so convenient!). But first, let’s use some of that fresh bounty.

Tea Recipe: Fresh Ginger & Honey Sunshine Tea

A classic for a reason. Peel and thinly slice about 2 tablespoons of fresh ginger. Drop it into a mug, pour boiling water over it, and let it steep for 10 minutes. Fish out the ginger slices, stir in a spoonful of honey, and a squeeze of lemon if you like. It’s warming, clearing, and tastes like a hug in a cup. Sip it when you’re feeling chilly, or just because you’re awesome.

Cooking Recipe 1: Ginger-Glazed Carrots

A side dish so easy it feels like cheating.

  • 500g carrots, sliced diagonally
  • 2 tablespoons butter
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons honey
  • Salt and pepper to taste

Melt butter in a pan, add ginger, and cook 1 minute. Toss in carrots, stir to coat. Add honey and a splash of water. Cover and cook for 8-10 minutes until carrots are tender. Uncover, let the glaze thicken, season. Sweet, spicy, and orange perfection.

Cooking Recipe 2: Ginger Chicken Stir-Fry

Fast, fresh, and fantastic.

  • 300g chicken breast, sliced thin
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh ginger, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, sliced
  • 1 carrot, julienned
  • 1 tablespoon oil
  • Cooked rice or noodles

Mix chicken with 1 tablespoon soy sauce. Heat oil in a wok, add ginger and garlic, sizzle 30 seconds. Add chicken, stir-fry until golden. Add vegetables and remaining soy sauce, cook 3-4 minutes. Serve over rice or noodles. Zingy, saucy, done in 15 minutes.

Cocktail Recipe: The Ginger Zinger

For when the sun is out (or you need to pretend it is).

  • 50ml vodka or gin
  • 20ml fresh lime juice
  • 15ml simple syrup (or honey syrup)
  • 3-4 thin slices of fresh ginger
  • Club soda
  • Ice

Muddle the ginger slices with lime juice and syrup in a shaker. Add vodka/gin and ice, shake well. Strain into a glass filled with ice. Top with club soda. Garnish with a slice of ginger or a twist of lime. It’s sharp, refreshing, and tastes exactly like a perfect Dutch summer day—even if it’s raining.

So grab your basket, head to a farm, and get your hands dirty. Ginger is waiting for you—and it’s worth every muddy fingernail.