Vetch? You might not have heard of it, but trust me, once you see those delicate tendrils and purple-pink blooms climbing a trellis in the Dutch countryside, you’ll be charmed. And the best part? You can pick it yourself! Several farms across the Netherlands now invite you to wander their fields and hand-snip this elegant, edible legume. It’s the perfect activity for a lazy, sunny afternoon. Grab a pair of scissors, a basket, and rope in some friends or family. The goal? To find the freshest, most tender tips—the top few inches of the plant, where the leaves are soft and the flowers are just opening.

Picking it yourself with a crowd turns into a happy treasure hunt. Kids love spotting the tiny blossoms, and it’s nearly impossible to have a serious conversation while searching for vetch—someone will inevitably get tangled in a stray vine or try to make a flower crown. Just remember: you’re after the young, bright green shoots. Leave the older, woody bits for the compost.

Now, what to do with your haul? Vetch is a mild, slightly sweet legume with a texture like a very thin, tender snow pea. It’s wonderful raw in salads, but it also begs to be cooked.

Two cooking recipes for this veggie-fabulous ingredient:

1. Quick Garlicky Vetch with Lemon & Chili Heat a splash of olive oil in a pan over medium-high heat. Add 2 minced garlic cloves and a pinch of red chili flakes. Sizzle for 30 seconds, then toss in a large bowl of your washed vetch shoots. Stir-fry for just 1–2 minutes until they turn bright green and start to soften. Squeeze half a lemon over the top, season with flaky salt, and serve immediately as a side dish to grilled fish or chicken.

2. Vetch & Ricotta Crostini Toast slices of a crusty baguette. Spread with a generous smear of creamy ricotta. Top with a handful of raw vetch shoots and blossoms. Drizzle with a little honey, a crack of black pepper, and a squeeze of lemon. The heat from the toast slightly wilts the vetch, creating a dreamy, sweet-savory bite. Perfect for a light lunch or a fancy appetizer.

For a cocktail:

The Vetched Vieux Carré In a mixing glass, combine 30 ml (1 oz) rye whiskey, 30 ml (1 oz) cognac, 15 ml (0.5 oz) sweet vermouth, 5 ml (0.25 oz) Benedictine, and two generous dashes of Angostura bitters. Stir with ice until well-chilled. Double-strain into a rocks glass over a single large ice cube. Garnish with a long, delicate sprig of fresh vetch and one purple blossom. It’s herbal, complex, and surprisingly elegant—just like your foraged loot.