Alright, grab your wellies and a sturdy pair of scissors—it’s time to go hunt for mint. Yes, the humble, yet gloriously fresh herb that makes everything from teas to cocktails feel like a spa day. Across several farms in the Netherlands, you can wander through rows of this leafy joy and pick your own bunch. It’s as satisfying as it sounds: the moment you snap a stem, that cool, zingy scent hits your nose, and you instantly feel like you’ve outsmarted the supermarket.

The picking experience: Bring your crew—kids love how easy it is to find; just look for the greenest patch. Don’t be shy: snip the top third of each stem (this encourages the plant to grow back bushier). The farmer will usually hand you a paper bag or a bunch of elastic bands. Pro tip: grab more than you think you need. Mint wilts quickly in the fridge, but fresh mint in your hand? That’s a feeling no pre-packaged herb can match.

Once you’re home: Rinse the mint, shake off excess water, and store it in a glass of water on your counter (like flowers, but tastier). Or roll it in a damp paper towel inside a ziplock bag—lasts about a week. Now, what to do with it?

Cocktail recipe: Dutch Garden Mojito

  • Handful of fresh mint leaves
  • 2 tsp sugar (or simple syrup)
  • Juice of 1 lime
  • 60 ml white rum
  • Soda water
  • Ice and a sprig for garnish

Muddle mint, sugar, and lime juice in a sturdy glass until the mint releases its oils. Add rum, fill with ice, top with soda water, stir, and garnish with a proud mint sprig. Cheers to your own hand-pick.

Tea recipe: Sleepy Dutch Mint Infusion

  • 10–15 fresh mint leaves
  • 1 thin slice of lemon (optional)
  • 250 ml boiling water
  • Honey to taste

Place mint and lemon in a teapot or mug. Pour boiling water over, cover, and steep for 5–7 minutes. Strain, stir in honey if you like. This one is like a warm hug from a Dutch farm in a mug. Perfect after a day of picking.

Two recipes (because it’s an herb, but we love to cook with it too):

1. Speedy Mint & Pea Pasta

  • 300g pasta (penne or farfalle works great)
  • 1 cup frozen peas
  • 2 tbsp butter
  • ¼ cup fresh mint, finely chopped
  • Salt, black pepper, and grated parmesan

Cook pasta al dente. In the last minute, throw the frozen peas into the boiling water. Drain, reserving some pasta water. Return to pot, stir in butter, mint, and a splash of reserved water. Toss well, season, and finish with a shower of parmesan. So green, so fresh, so fast.

2. Minty Lamb Burgers

  • 500g minced lamb
  • 3 tbsp fresh mint, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp cumin
  • Salt and pepper
  • 4 burger buns, lettuce, tzatziki

Mix lamb, mint, garlic, cumin, salt, and pepper gently. Form into 4 patties. Grill or pan-fry for 4–5 minutes each side (medium-high). Serve in buns with lettuce and a dollop of tzatziki. The mint cuts through the richness like a fresh Dutch breeze.

Decoration idea (flower-adjacent): Mint makes a surprisingly lovely, aromatic table decoration. Bundle a handful of stems together, tie with a ribbon, and place in a little vase or mason jar. Put it on your kitchen table or picnic setup—it smells wonderful and stays fresh for days. Bonus: you can pluck leaves to freshen up your water or iced tea while you admire your handiwork.

So go on, find a farm, pick a mountain of mint, and let the fresh, cool magic of your own harvest fill your home. You’ll never look at a sad little plastic box of store-bought mint the same way again.