Mustard Greens farms

Pick Your Own Mustard Greens in the Netherlands

There’s something deeply satisfying about wandering through a Dutch farm field, scissor in hand, and snipping your own mustard greens. These peppery, leafy beauties are a spring and autumn favorite at several pick-your-own farms across the Netherlands—think lush, green rows that practically beg to be harvested. Bring a basket, a few friends, or the whole family, and make a morning of it. The kids will love spotting the biggest, crinkliest leaves, and you’ll love how easy they are to pick: just snap or snip the outer leaves at the base, leaving the inner rosette to keep growing for another round. Pro tip: go for leaves that are bright green and firm—avoid any yellowing or wilted bits. The younger, smaller leaves are milder; the big ones pack a spicy, mustardy kick. Don’t forget to chat with the farmer—they’ll often share their own tips on growing and cooking.

Once You’re Home

You’ve got a glorious heap of mustard greens. Now what? Rinse them well (they can be sandy), and give them a good spin or pat dry. They wilt down significantly, so don’t panic if the pile seems huge. Use them fresh in salads, or cook them quickly to tame that bite. Here are two ways to turn your harvest into dinner:

Recipe 1: Garlicky Mustard Greens with Lemon
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and a pinch of red pepper flakes—cook for 30 seconds until fragrant. Tumble in about 6 cups of chopped mustard greens (stems removed for tenderness), and toss with tongs for 2–3 minutes until just wilted. Squeeze half a lemon on top, add salt to taste, and serve as a vibrant side to grilled chicken or fish. The lemon cuts the pepperiness perfectly.

Recipe 2: Mustard Greens and White Bean Soup
In a large pot, sauté 1 diced onion and 2 chopped carrots in 2 tablespoons olive oil until soft (about 5 minutes). Add 4 cups vegetable broth, 1 can drained cannellini beans, and 4 cups chopped mustard greens. Simmer for 10 minutes. Stir in a splash of apple cider vinegar and a teaspoon of smoked paprika. Ladle into bowls, top with a drizzle of olive oil and a grating of Parmesan. It’s a hug in a bowl on a chilly Dutch afternoon.

Cocktail: The Mustard Mule
Yes, mustard greens in a drink—trust the process. Muddle 2 large mustard green leaves (thinly sliced) with a squeeze of half a lime in a shaker. Add 2 ounces vodka, 1 ounce ginger beer, ½ ounce simple syrup, and a handful of ice. Shake vigorously, then double-strain into a copper mug filled with ice. Garnish with a tiny mustard leaf and a lime wheel. It’s spicy, zesty, and utterly surprising—perfect for impressing dinner guests.

Sfeer van Willems

fruit, vegetables, flowers, herbs, berries
gelderland

Sfeer van Willems is a sustainable vegetable and fruit picking garden located on the northeastern edge of Wijchen. Spanning one hectare, the garden is dedicated to providing fresh, seasonal produce grown without artificial fertilizers or pesticides. The farm is run with a focus on small-scale, socially responsible cultivation, offering an intimate garden atmosphere complete with seating areas, chicken runs, beehives, art, and an insect hotel. Subscribers, known as ‘oogstgenoten’ (harvest companions), have access to the garden every day to pick their own vegetables, fruit, herbs, and flowers. The self-picking season runs from May through December, with a possible extension into the following year. During spring and summer, the garden is open daily from 08:00 to 19:00; in autumn and winter, it is open from 08:00 to 17:00. The available produce changes with the seasons, and a weekly email or information board at the garden indicates what is ready for harvest. A small sample of vegetables and herbs that can be found includes andijvie, broccoli, carrots, tomatoes, courgette, cucumbers, spinach, various types of lettuce and cabbage, herbs like basil and coriander, and soft fruit such as strawberries. In addition to produce, visitors can also pick flower bouquets.

Martinushoeve Pluktuin

fruit, vegetables, flowers, herbs, berries
noord-brabant

Martinushoeve is a small-scale agricultural project located in Ossendrecht, Netherlands, where participants can harvest fresh produce directly from the fields. Operating on a community-supported agriculture model, the farm grows a wide variety of crops without synthetic pesticides, herbicides, or artificial fertilizers. The growing methods focus on working in harmony with nature, promoting biodiversity, and maintaining healthy soil. The self-picking season runs annually from May 1st to October 31st. During this period, members can harvest vegetables (including peas, beans, tomatoes, peppers, cucumbers, corn, pumpkins, root vegetables, cabbages, and leafy greens), fruits (such as apples, pears, cherries, plums, strawberries, raspberries, red currants, rhubarb, and melons), and a selection of culinary and tea herbs (including parsley, rosemary, chives, thyme, sage, oregano, basil, dill, coriander, mint, and more). Additionally, the farm offers cut flowers from cultivated beds and a wildflower meadow, as well as edible flowers like nasturtium, borage, and calendula. Participants can also collect fresh eggs from the free-range hens and enjoy honey produced by the farm’s beehives.