Let’s be honest: when you think of a fun day out picking your own something in the Netherlands, you probably picture tulips or strawberries. But grasses? Oh, yes. You might think they’re just lawn fodder, but on several Dutch farms, you can wander through fields of ornamental grasses, swaying in the wind like a slow-motion, all-you-can-cut buffet of elegance.

This is not your average, itchy roadside weed. We’re talking about pampas grass, feather reed grass, bunny tails, and those soft, fuzzy panicles that make any interior look like it was styled by a very chill Danish architect. You grab a pair of sturdy scissors or secateurs, a basket (or an old bucket—no judgment), and you head out with your friends or family. The act of picking is deeply satisfying: that crisp snip of a stem, the gentle whoosh as you bundle a handful together. Someone will inevitably start wearing a handful of bunny tails behind their ears. You will take photos. It will be a whole vibe.

How to use them once you’re home

This is the best part. Unlike a basket of tomatoes, your grass bouquet isn’t going to rot in three days. Grasses are the gift that keeps on being dry.

  • Massive statement vase: Stick a huge bundle of pampas or tall feather grass in a tall ceramic vase by your front door. It instantly makes your home look like it came with a lifestyle magazine subscription.
  • Dried arrangement filler: Mix the smaller, delicate grasses (like bunny tails or quaking grass) with dried lavender, eucalyptus, or even a few sola wood flowers. They add texture and movement that regular flowers just can’t match.
  • DIY wreath base: Snip the grass heads and glue them onto a wire wreath form. Add some dried orange slices and cinnamon sticks for a cozy autumn look.
  • Gift toppers: Tie a small bunch of fluffy grass to a birthday present with some twine. It’s rustic, chic, and far more memorable than a bow.

Since grasses are not a vegetable or fruit, we skip the cooking recipes here—but trust us, they’re not edible (unless you really want to taste dust and fiber). However, there are no flowers to decorate with, because grasses are the decoration. They are the flower now. Live with the fuzz.

One recipe (for tea)

Wait—we said if it’s an herb, add a tea recipe, and grasses aren’t really a culinary herb. But fun fact: lemongrass is technically a grass. If your farm offers lemongrass (some do!), or you want to use the fresh, non-ornamental sweet grass or lemon verbena grass, here’s a soothing, light brew.

Simple Lemon Grass Tea

  1. Rinse a handful of fresh lemongrass stalks (or similar fragrant grass).
  2. Bruise the stalks with the back of a knife to release the oils.
  3. Chop into 2 cm pieces and drop into a pot of boiling water.
  4. Let it steep for 5–7 minutes. Strain.
  5. Sweeten with a little honey and add a slice of fresh ginger or lemon. Sip and pretend you are in a very calm greenhouse.

One cocktail recipe (for fruits)

Since grasses aren’t fruits, this cocktail is a cheat code: use the flavor of a grass. Enter Bramble, a drink that uses blackberry (a fruit you could also pick on a farm, but we’re staying on grass terms). Or, go truly grassy with a Lemongrass Mojito.

Lemongrass Mojito

  • A few sprigs of fresh mint
  • 1 lemongrass stalk (from your grass-picking farm), thinly sliced
  • 1 tbsp sugar (or simple syrup)
  • Juice of 1 lime
  • 60 ml white rum
  • Soda water

Muddle the mint, sliced lemongrass, sugar, and lime juice in a glass. Add the rum and a handful of ice. Top up with soda water, stir gently, and garnish with a final, dramatic slice of lemongrass. It’s crisp, herbal, and decidedly more sophisticated than a backyard lawn drink.

So grab your scissors, gather your crew, and go cut some grass. It’s the most satisfyingly pointless, wonderfully decorative thing you’ll do this season.