Asparagus, lamb and foraging: spring season specialities in Amsterdam

Asparagus: the 'white gold' of the Netherlands

In the Netherlands, white asparagus is affectionately termed "white gold," a nod to its esteemed status and limited seasonal availability. Typically harvested from late March to June, this delicacy is eagerly anticipated by locals and chefs. In the Netherlands, white asparagus is affectionately termed "white gold," a nod to its esteemed status and limited seasonal availability. Typically harvested from late March to June, this delicacy is eagerly anticipated by locals and chefs.

Where to eat asaparagus in Amsterdam

• Housed in a former greenhouse, Restaurant De Kas is committed to serving dishes made from fresh, locally sourced produce. During asparagus season, their menu often features innovative preparations of white asparagus, highlighting its subtle nuances.
• Another great spot to eat asparagus is at Café Restaurant Amsterdam. Guests can anticipate traditional Dutch asparagus dishes, such as steamed white asparagus accompanied by ham, boiled eggs, and hollandaise sauce.
• And don’t forget Proeflokaal Van Wees in Centrum. Celebrated for its authentic Dutch cuisine, this tasting room offers classic asparagus dishes during the season, allowing patrons to experience this delicacy in a historic setting.
• For those looking to indulge in the finest asparagus dishes, Het Asperge Diner in Blaricum is an unmissable experience. This exclusive pop-up event celebrates the asparagus season with a multi-course menu crafted by top chefs, showcasing the versatility of this spring delicacy. Keep an eye on their website for dates and venues, as spots tend to fill up quickly.

Purchasing fresh asparagus

• Prefer to cook your own asparagus feast at home? You can skip the supermarket and order farm-fresh asparagus directly from local growers via Asperges Amsterdam. This platform connects consumers with farmers, ensuring the freshest white asparagus, delivered straight to your door.
• Or just get them at the local market. For example, at Noordermarkt, located in the Jordaan district.

Lamb: a springtime culinary delight

Spring also heralds the arrival of tender lamb, a staple in Dutch cuisine during this season. The mild flavour and succulent texture make it a favourite among chefs and diners. One of the most esteemed varieties is Texel lamb, originating from the island of Texel in the Wadden Sea. The unique diet of these sheep, grazing on salty marshlands, imparts a distinct flavour to the meat, characterised by its tenderness and subtle taste. But that doesn’t mean Amsterdam (and the area) doesn’t also offer their own lamb meat.

Where to eat lamb in Amsterdam

Amsterdam offers a variety of exceptional dining options for those eager to indulge in the rich, delicate flavours of spring lamb.

• Restaurant Flore, a Michelin-starred establishment, is renowned for its seasonal menus highlighting the best locally sourced ingredients. Their lamb dishes are meticulously prepared to bring out the meat’s natural tenderness, often accompanied by inventive vegetable pairings that reflect the vibrancy of spring.
• Equally compelling is Balthazar’s Keuken, a charming and intimate restaurant in the Jordaan, where the menu changes weekly to embrace the season's freshest produce. Here, lamb takes centre stage in various preparations, ensuring each visit offers a new and exciting take on this beloved meat.
• For those looking for a truly nose-to-tail experience, Kaagman & Kortekaas is a must-visit. This innovative restaurant takes a whole-animal approach, utilising every part of the lamb to create sustainable and flavourful dishes. Expect creative preparations highlighting lesser-used cuts such as sweetbreads, braised neck, or slow-cooked shoulder, all elevated with the restaurant’s signature culinary finesse.

Lamb at home

• For home cooks who want to prepare their own lamb, Amsterdam’s trusted butchers offer excellent quality cuts, ensuring that every dish starts with the best possible ingredients. Slagerij De Leeuw, a butcher shop with a rich history dating back to 1897, is known for its top-tier meats, including lamb sourced directly from the area. Their expertise in selecting and preparing lamb makes them a go-to for both professional chefs and home cooks.
• Another excellent option is Slagerij Louman, a family-run business that has been serving Amsterdam since 1890. Here, you’ll find premium lamb cuts alongside a knowledgeable staff ready to offer expert cooking tips and preparation advice. Whether you’re planning a slow-roasted leg of lamb, a simple grilled chop, or a rich, comforting stew, these butchers ensure that your ingredients are of the highest quality, bringing the essence of spring right to your table.

Foraging in Amsterdam

Wildplukken (foraging) is the age-old practice of collecting edible plants from their natural habitats. In spring, Amsterdam’s parks and green spaces become a treasure trove for food lovers looking to embrace nature’s bounty. From wild garlic hiding in the shaded corners of city parks to magnolia blossoms that can add a floral touch to your kitchen creations, the city offers a surprising array of wild edibles. Whether you’re an experienced forager or a curious beginner, Amsterdam’s foraging scene allows you to reconnect with the land, explore new flavours, and discover ingredients that rarely make it to supermarket shelves. 

Commonly foraged herbs in Amsterdam

• Daslook (wild garlic) - One of the most beloved wild edibles in Amsterdam, wild garlic (daslook) is easily recognised by its broad, green leaves and delicate garlic aroma. It thrives in damp, shaded areas, often carpeting the ground in woodland patches or along canal-side green spaces. Its mild garlicky flavour makes it a fantastic addition to pestos, oils, soups, and even homemade butter. Unlike traditional garlic, which is harvested for its bulbs, wild garlic is prized for its leaves, which are at their most tender and flavourful in early spring. Be sure to pick the leaves carefully, as overharvesting can deplete local patches. 

• Magnolia blossoms - Magnolia trees are a familiar sight in Amsterdam’s parks, their pink and white flowers signalling the arrival of spring. Beyond their ornamental beauty, these blossoms are surprisingly versatile in the kitchen. The petals have a citrusy, slightly spicy taste, making them perfect for infusing syrups, pickling, or even adding to salads for a floral twist. Magnolia-infused vinegar is a popular preparation, creating a fragrant and subtly tangy condiment that pairs well with fresh greens or seafood. The key to picking magnolia blossoms is moderation—taking only a few petals from each flower ensures the tree continues to thrive. 

• Brandnetel (nettles) - Often found along riverbanks, meadows, and woodland edges, nettles have been used in cooking and herbal medicine for centuries. Their young leaves emerge in early spring and are packed with vitamins and minerals, including iron, calcium, and vitamin C. While fresh nettles have tiny stinging hairs, these are quickly neutralised by blanching or cooking. Nettles, like spinach or other leafy greens, can be used in a variety of dishes. They are particularly delicious in nettle soup, a classic dish in many European cuisines. They can also be blended into pestos, teas, or even homemade pasta. Their earthy, slightly nutty flavour pairs beautifully with garlic, lemon, and creamy textures like ricotta or butter. Foragers in Amsterdam often find nettles growing in places like the Amsterdamse Bos, Flevopark, or along the banks of the Amstel River. When harvesting, always wear gloves and pick only the young, tender leaves at the top of the plant. Avoid nettles growing near roadsides or polluted areas, as they tend to absorb contaminants from the soil.

Foraging workshops and walks in Amsterdam

If you’re new to foraging or want to learn more about edible plants in an urban setting, several organisations offer guided experiences where experts teach the art of ethical and sustainable foraging. 

• Founded by herbalist Lynn Shore, Urban Herbology offers a deep dive into the world of wild edible plants, with workshops and guided walks in various green spaces across Amsterdam. Participants learn to identify and harvest seasonal herbs safely, gaining knowledge about their culinary and medicinal uses. The focus is not just on finding edible plants but also on understanding their role in the ecosystem and how to forage responsibly in an urban environment.
• For a more immersive experience, Wilderlust provides hands-on foraging excursions that take participants beyond the city’s parks and into the wilder landscapes of the Amsterdam area. Their courses cover everything from plant identification and ethical harvesting techniques to creative ways to incorporate foraged ingredients into home cooking. With a strong emphasis on sustainability, Wilderlust encourages participants to develop a deeper appreciation for nature’s seasonal offerings.

• Ethical foraging: Respecting nature’s balance - Foraging can be a rewarding way to engage with the natural world, but it’s essential to do so responsibly. Overharvesting or picking plants without proper knowledge can damage local ecosystems and lead to the depletion of edible species. By following a few key guidelines, you can forage in a way that is both sustainable and respectful of the environment. 

• Seek permission - Not all green spaces in Amsterdam allow foraging, and certain areas are protected to preserve biodiversity. Always check the rules before picking plants and avoid private property unless you have the landowner’s consent. 

• Harvest sustainably - The golden rule of foraging is to take only what you need. When picking wild garlic, for example, harvest a few leaves from each plant rather than pulling up entire clusters. Leaving enough behind ensures that the plant population remains healthy and continues to grow in future seasons. 

• Know what you’re picking - Some edible plants have toxic lookalikes, making accurate identification crucial. If you’re unsure whether a plant is safe to eat, it’s best to leave it alone or consult a foraging guide or expert. Attending a workshop can be a great way to build confidence and develop a deeper understanding of local plant species.