Get Your Hands Dirty: The Joy of Picking Your Own Spring Onions in the Netherlands

There’s something wonderfully satisfying about grabbing a bunch of spring onions straight from the soil—especially when you’re the one doing the pulling. Across the Netherlands, pick-your-own farms (known as pluktuinen or zelfpluk) offer these crisp, slender green-and-white beauties in abundance. No plastic packaging, no supermarket shuffle—just you, the sun (hopefully), and the gentle tug of a fresh spring onion.

The Art of the Pick

First rule: don’t just yank. Spring onions have shallow roots, so a gentle wiggle and pull close to the base does the trick. Look for firm, bright green tops and a clean white bulb—no sliminess. If you’re with kids or friends, turn it into a playful competition: who can pull the straightest one? (Spoiler: the crooked ones taste just as good.) Fill your basket loosely; these guys bruise easily. And since they grow in tight bunches, you can easily grab a dozen in under a minute. Bring a small knife or scissors for trimming soil-heavy roots at the farm’s washing station—many have one.

Perfect for a Group Outing

Nothing beats a Saturday morning outing with friends or family. Let the kids race to see who finds the longest stem, while adults compare notes on who’s got the greenest thumb. After picking, many farms have picnic spots—pack some bread, cheese, and butter, and you’ve got an instant spring onion snack (raw, sliced on buttered bread: trust me). Plus, you’ll leave with a bag full of future meals.

Back Home: How to Use Your Bounty

Spring onions are the chameleons of the kitchen. Use the white bulbs for a punchy crunch, and the green tops as a milder, onion-herb hybrid. Wash them thoroughly (soil loves hiding between layers). Here’s what to do next:

Two Recipes for Spring Onions

1. Spring Onion & Ginger Noodle Stir-Fry

  • Slice 6 spring onions diagonally—separate whites and greens.
  • Cook 200g noodles (udon or egg noodles). Drain.
  • In a hot wok, sizzle 1 tbsp oil, the white parts, and 1 tbsp grated ginger for 30 seconds.
  • Add noodles, 2 tbsp soy sauce, 1 tsp sesame oil, and a splash of rice vinegar.
  • Toss for 1 minute, then stir in the green tops. Serve with a fried egg on top.

2. Roasted Spring Onions with Lemon & Parmesan

  • Preheat oven to 200°C.
  • Trim roots and dark green tips from 12 spring onions. Leave whole.
  • Toss with 2 tbsp olive oil, salt, pepper, and zest of 1 lemon.
  • Spread on baking tray. Roast 12 minutes, turning halfway.
  • Sprinkle with grated Parmesan and return for 2 minutes until bubbly. Serve as a side to grilled chicken or fish.

Cocktail Recipe (Fruit? Well, Spring Onions Are a Bulb—So Here’s a Savory Twist)

The Dutch Spring Fizz (a savory, surprising cocktail)

  • Muddle 2 thin slices of spring onion (white part) with 1 tsp sugar and 1/2 oz lemon juice in a shaker.
  • Add 2 oz gin, 1 oz dry vermouth, and a pinch of salt.
  • Shake with ice, double-strain into a chilled glass.
  • Top with a splash of soda water and garnish with a slender spring onion green. (It’s like a Gibson’s hip cousin.)

Herb? Not Quite—But Here’s a Tea Recipe Anyway

Because spring onions are botanically more of a bulb than a herb, but their green tops work beautifully as a tea:

Spring Onion & Mint Soother

  • Roughly chop the green tops from 3 spring onions (about 1/4 cup).
  • Add to a teapot with 1 tbsp fresh mint leaves and 1 thin slice of ginger.
  • Pour 2 cups boiling water over. Steep 5 minutes, strain, and sip warm with a drizzle of honey. It’s calming, slightly onion-sweet, and surprisingly good for a stuffy nose.

For Flowers? These Aren’t Flowers—But If You Want Decoration…

Spring onions aren’t really for bouquets, but their green stems can be used as edible garnishes: curl them into rings for a salad, or tie a knot in a long green top as a whimsical “ribbon” on a plate. Or grow the root ends in a cup of water on your windowsill—they’ll sprout new greens in days, turning your kitchen into a mini farm.

So go ahead—grab a few friends, head to a Dutch picking field, and get your hands dirty. Your dinner (and your cocktail hour) will thank you.