Shallot Picking in the Netherlands: A Delicious Dutch Adventure

There’s something wonderfully satisfying about bending down in a sunny Dutch field, gently tugging a shallot from the earth, and feeling that little pop of victory as it comes free. Shallots—those elegant, copper-skinned cousins of the onion—are a joy to pick yourself across several farms in the Netherlands. Whether you bring the kids, a group of friends, or just your own basket and a sense of curiosity, a shallot-picking outing is a perfect way to spend a lazy afternoon.

How to pick your shallots like a pro: Look for bulbs that are firm, with dry, papery skins. Gently loosen the soil around the base with your fingers or a small trowel, then pull straight up. Don’t worry if they come in clusters—shallots often grow in little bunches, and separating them at home is half the fun. The earthy smell that rises as you harvest is the smell of summer turning into autumn. Fill your basket (or your reusable bag—you’re Dutch, after all) and enjoy the wholesome feeling of food that came straight from the ground, by your own hand.

Once you’re home, what to do with your haul? First, let them dry in a warm, airy spot for a few days. Then brush off the dirt, but don’t wash them until you’re ready to use them. Shallots keep for weeks in a cool, dark cupboard. Now, here’s where the magic starts.

Two Recipes to Show Off Your Shallots

1. Slow-Roasted Shallots with Honey and Thyme

The easiest, most elegant side dish you’ll ever make.

  • 12–15 shallots, peeled (keep them whole if small, halve if large)
  • 3 tbsp olive oil
  • 2 tbsp honey
  • 4 sprigs fresh thyme
  • Salt and pepper

Preheat oven to 190°C. Toss the shallots with olive oil, honey, thyme, salt, and pepper. Spread in a single layer in a baking dish. Roast for 35–40 minutes, turning halfway, until golden, sticky, and soft as butter. Serve alongside roasted chicken, steak, or just on crusty bread with goat cheese. You will lick the pan.

2. Shallot and Pancetta Pasta

Quick, rich, and dangerously addictive.

  • 200g pasta (tagliatelle or spaghetti work best)
  • 6 shallots, thinly sliced
  • 100g pancetta or bacon, diced
  • 2 cloves garlic, minced
  • 100ml white wine or chicken stock
  • 50g Parmesan, grated
  • 2 tbsp butter
  • Fresh parsley

Cook pasta al dente. Meanwhile, fry pancetta in a large pan until crispy. Remove, leaving fat. Add butter and shallots to the pan—cook on medium-low for 8–10 minutes until caramelized. Add garlic for 1 minute. Pour in wine or stock, scraping up the good bits. Stir in cooked pasta, pancetta, Parmesan, and a splash of pasta water. Toss until glossy. Serve with parsley and extra cheese. This is the kind of dinner that makes you close your eyes while eating.

A Cocktail Recipe (Because Shallots Deserve a Drink, Too)

The Dirty Shallot Martini

Yes, really. It’s savory, sophisticated, and surprisingly delicious.

  • 60 ml gin or vodka
  • 15 ml dry vermouth
  • 10 ml shallot-infused simple syrup (see below)
  • Ice
  • Lemon twist or pickled shallot ring for garnish

To make shallot syrup: Simmer 1 thinly sliced shallot with 100ml water and 100g sugar for 10 minutes. Strain and cool.

Shake gin, vermouth, and shallot syrup with ice. Strain into a chilled martini glass. Garnish with a lemon twist or—for the brave—a thin ring of pickled shallot. It’s a conversation starter and a palate cleanser all in one.

A Final Tip

Shallots are the secret weapon of home cooks. They’re milder than onions, sweeter than garlic, and they make everything you cook feel a little bit more special. Picking them yourself? That makes it taste even better. So grab a basket, gather your people, and head to a Dutch farm. Your pantry—and your dinner table—will thank you.