Apparently, perennials are the gift that keeps on giving—and in the Netherlands, you can actually go out and harvest them yourself. Yes, “perennials” isn’t just a fancy gardening term; it’s a whole category of plants that come back year after year, and several Dutch farms now invite you to wander their fields and snip, pluck, or dig up your own. Think of it as a treasure hunt where the loot is edible, beautiful, and surprisingly tough.

Pick Your Own Perennial Adventure

Grab a pair of sturdy garden scissors, a wide basket, and perhaps a friend who doesn’t mind kneeling in the dirt. On a sunny Saturday, head to a farm that offers “pluktuin” (picking garden) access. You’ll find rows of lavender, sage, thyme, chives, and even perennials like daylilies (yes, edible flowers!) or fennel. The trick is to be selective: pinch off the top growth of herbs to encourage bushiness, and cut flower stems early in the morning when they’re still dewy. Don’t be shy—the plants actually love a good trim. Just leave enough foliage for them to recover and thrive for next year.

If you’re with kids, make it a game: “Who can find the biggest lavender bloom?” or “Let’s pick a rainbow of chive blossoms.” The best part? No plastic packaging, no supermarket markup—just you, the soil, and the satisfying snip of fresh growth.

How to Use Perennials Once Home

Because perennials are a mixed bunch, here’s how to get the most out of them:

  • For Flowers (like lavender, echinacea, yarrow, or daylilies):

    • Simple Table Decor: Tie a few stems together with twine and hang upside down in a dark, dry place for a week. You’ll have dried bouquets that last all winter.
    • Living Centerpiece: Place freshly cut stems in a mason jar with a bit of sugar water. Mix different textures—soft lavender spikes with lacy yarrow—for a rustic look.
    • Edible Petals: Scatter daylily or chive blossoms over a salad. They taste mild and look like confetti.

  • For Herbs (like thyme, oregano, sage, mint):

    • Herb Butter: Finely chop your fresh perennials (mix thyme, sage, and chives), soften a stick of butter, stir in the herbs and a pinch of salt. Roll into a log, wrap in parchment, and freeze. Slice off a coin to melt over steak, boiled potatoes, or roasted carrots.
    • Herb-Infused Salt: Blend a cup of coarse sea salt with a handful of mixed herb leaves (or flowers like lavender) in a food processor. Spread on a baking sheet and dry at the lowest oven setting for 20 minutes. Store in a jar—perfect for sprinkling on eggs or pizza.

  • For Tea (one recipe, per the request):

    • Lavender & Lemon Balm Soother: Pick 2 tablespoons of fresh lavender buds and 10 leaves of lemon balm (or any minty perennial). Place in a teapot, pour over 2 cups of boiling water, steep for 7 minutes. Strain, add a spoonful of honey. It’s calm in a cup—great for unwinding after a day of picking.

  • For Fruit (if you picked perennial fruits like strawberries, rhubarb, or raspberries):

    • Cocktail Recipe: Rhubarb & Strawberry Smash
      • Muddle 4 fresh strawberries and 1 slice of rhubarb (chopped) with ½ oz simple syrup in a shaker.
      • Add 2 oz gin (or vodka) and ½ oz fresh lemon juice.
      • Shake with ice, strain into a glass filled with crushed ice.
      • Top with sparkling water and garnish with a strawberry half. Cheers to perennials!

  • Two Cooking Recipes for Perennial Fruits/Vegetables (using rhubarb):

    • Recipe 1: Rhubarb & Ginger Crumble
      • Preheat oven to 350°F (175°C).
      • Toss 4 cups chopped rhubarb with ½ cup sugar, 1 tsp grated ginger, and 1 tbsp cornstarch. Pour into a baking dish.
      • In a bowl, rub 1 cup flour, ½ cup rolled oats, ⅓ cup brown sugar, and ½ cup cold butter together until crumbly. Sprinkle over the rhubarb.
      • Bake 35–40 minutes until bubbly and golden. Serve with vanilla ice cream.
    • Recipe 2: Simple Rhubarb Chutney (great with cheese or roast chicken)
      • In a saucepan, combine 3 cups chopped rhubarb, 1 small chopped onion, ½ cup apple cider vinegar, ½ cup brown sugar, 1 tsp mustard seeds, and a pinch of salt.
      • Simmer uncovered for 20 minutes, stirring occasionally, until thickened. Let cool. Keeps in the fridge for a week—perfect spooned over brie or grilled pork chops.

Final Thought

Picking your own perennials is more than just a day out—it’s a conversation with the garden that keeps giving. You’ll never look at a sprig of thyme the same way again. So grab your basket, go find a farm, and snip away. The plants will thank you (and so will your kitchen counter).