Forget windmills and canals for a moment, because there’s a surprisingly delightful (and increasingly popular!) farm experience flourishing in the Netherlands: picking your own succulents! Yes, those wonderfully weird, water-storing plants with a gazillion textures and shades. Imagine strolling through a specialized ‘succulent haven’ on a Dutch farm, the crisp air around you, surrounded by tables laden with everything from tiny, jewel-like rosettes to sprawling, architectural wonders. It’s not just plant shopping; it’s a treasure hunt!

The pleasure? Oh, it’s immense! Whether you’re a seasoned plant parent or a curious beginner, the sheer joy of hand-picking your favorites is infectious. Go solo and lose yourself in a meditative trance, carefully selecting each perfect specimen for your next miniature garden project. Or gather your friends and family – kids absolutely adore the tactile experience, marveling at the fuzzy textures, the spiky edges, and the vibrant colours. You’ll laugh, share tips, and maybe even gently compete for the most unique find. It’s a fantastic way to connect with nature, ignite your creativity, and leave with a bounty of living treasures.

At Home: Decoration & Culinary Adventures!

Once your little succulent haul is safely home, the fun truly begins! Succulents are nature’s living art, and they’re incredibly versatile for decorating.

For the Green Thumbs & Decorators:

  • Terrarium Magic: Create your own miniature ecosystems in glass bowls or jars. Layer pebbles, charcoal, soil, and then arrange your chosen succulents for a stunning, low-maintenance display. It’s like having a tiny, otherworldly garden on your coffee table!
  • Living Art Pieces: Plant them in quirky containers – old teacups, driftwood, reclaimed wood frames. They make fantastic centerpieces, desk companions, or unique wall art that genuinely grows on you.
  • Mix & Match Masterpieces: Combine different varieties for a striking contrast of shapes, sizes, and colours. Think vibrant reds next to dusty blues, or spiky aloes alongside smooth echeverias. The possibilities for visual delight are endless!
  • Thoughtful Gifts: A hand-picked and arranged succulent pot makes an incredibly thoughtful and personal gift that keeps on giving (and growing!).

For the Adventurous Eaters & Drinkers:

Now, here’s a little secret many don’t know: while most succulents are purely for admiring, a surprising few are actually delicious and nutritious! One such versatile succulent, Portulaca oleracea, commonly known as Purslane, can often be found growing as a beneficial ‘weed’ or cultivated on farms. Its succulent leaves and stems offer a tangy, slightly lemony, peppery crunch that’s fantastic in the kitchen. If you’ve managed to pick some edible varieties (always confirm with the farm!), prepare for a culinary adventure!

Delicious Purslane Recipes:

1. Zesty Purslane & Feta Salad (Vegetable)

This vibrant salad is a fantastic way to enjoy the fresh, tangy crunch of purslane.

Ingredients:

  • 2 cups fresh purslane (leaves and tender stems), thoroughly washed and dried
  • 1/2 red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped walnuts (toasted for extra flavour, optional)
  • 1/2 cup cherry tomatoes, halved (optional)

For the Lemon-Dill Vinaigrette:

  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp dried dill (or 1 tbsp fresh dill, chopped)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Gently wash and thoroughly dry the purslane. Coarsely chop if the stems are long.
  2. In a large bowl, combine the purslane, red onion, crumbled feta, walnuts, and cherry tomatoes (if using).
  3. In a small bowl, whisk together all vinaigrette ingredients until well combined and emulsified.
  4. Drizzle the vinaigrette over the salad ingredients. Toss gently to coat everything evenly.
  5. Serve immediately and enjoy the unique, refreshing flavour of purslane!

2. Sautéed Purslane with Garlic & Cherry Tomatoes (Vegetable Side)

A quick and easy side dish that brings out the slightly earthy notes of purslane.

Ingredients:

  • 3 cups fresh purslane, thoroughly washed, dried, and coarsely chopped
  • 2 cloves garlic, minced
  • 1 small red chili, finely chopped (optional, for a kick)
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 1/2 cup cherry tomatoes, halved (optional)

Instructions:

  1. Heat the olive oil in a large skillet or frying pan over medium heat.
  2. Add the minced garlic and chili (if using) to the pan. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
  3. Add the coarsely chopped purslane to the skillet. If using, add the cherry tomatoes now too.
  4. Sauté for 2-4 minutes, stirring frequently, until the purslane wilts slightly but still retains some of its crispness and vibrant green colour.
  5. Season generously with salt and freshly ground black pepper.
  6. Serve hot as a healthy and flavourful side dish to grilled fish, chicken, or even mixed into scrambled eggs.

Refreshing Purslane Iced Tea (Herb)

A surprisingly delightful and slightly tangy herbal tea, perfect for a warm day.

Ingredients:

  • 1 cup fresh purslane (leaves and stems), roughly chopped
  • 4 cups water
  • 1-2 tbsp honey or agave syrup (to taste)
  • Lemon slices and fresh mint sprigs for garnish (optional)

Instructions:

  1. In a saucepan, bring the 4 cups of water to a boil.
  2. Add the roughly chopped purslane to the boiling water, reduce the heat to low, and simmer for 5 minutes.
  3. Remove the saucepan from the heat and let the purslane steep for another 10-15 minutes to infuse the flavour.
  4. Strain the tea through a fine-mesh sieve into a pitcher, pressing on the purslane to extract all the liquid. Discard the solids.
  5. Stir in the honey or agave syrup until completely dissolved.
  6. Let the tea cool completely, then chill it in the refrigerator for at least an hour.
  7. Serve over ice, garnished with fresh lemon slices and mint sprigs for an extra touch of freshness.

The “Succulent Spritzer” Cocktail

A light, herbaceous cocktail that’s as pretty as it is delicious, with a unique purslane twist!

Ingredients:

  • 2 oz gin (or vodka for a lighter spirit-forward taste)
  • 1 oz fresh lime juice
  • 0.75 oz Purslane Simple Syrup (recipe below)
  • Soda water or sparkling wine, to top
  • Ice
  • Garnish: A small, non-toxic succulent leaf (like a Sedum leaf, confirmed safe to touch, for decoration only) or a sprig of fresh purslane.

For the Purslane Simple Syrup:

  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/4 cup fresh purslane, roughly chopped

Instructions for Purslane Simple Syrup:

  1. Combine water, sugar, and chopped purslane in a small saucepan.
  2. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved.
  3. Remove from heat and let the mixture steep for about 15-20 minutes to infuse the purslane flavour.
  4. Strain the syrup through a fine-mesh sieve into a clean jar or bottle. Discard the purslane solids.
  5. Let the syrup cool completely before using. It can be stored in the refrigerator for up to 2 weeks.

Instructions for the Cocktail:

  1. In a cocktail shaker, combine the gin, fresh lime juice, and Purslane Simple Syrup.
  2. Fill the shaker with ice and shake vigorously for about 15-20 seconds, until thoroughly chilled.
  3. Strain the mixture into a chilled glass (a highball or wine glass works well) filled with fresh ice.
  4. Top with soda water or sparkling wine to your liking.
  5. Garnish with your chosen succulent element – a pretty Sedum leaf perched on the rim for visual flair, or a fresh sprig of purslane to hint at the flavour within.
  6. Sip and enjoy your uniquely refreshing “Succulent Spritzer”!

So, the next time you’re dreaming of a Dutch adventure, consider adding a ‘pick-your-own succulent’ farm to your itinerary. It’s an unexpected delight that offers beauty, creativity, and perhaps even a delicious new ingredient for your kitchen and bar. Happy picking!