Wim Bijma, the Amsterdam keeper of forgotten vegetables

Who's behind it

Wim Bijma is a market gardener in Amsterdam-West. He grows on over 2 hectares along Osdorperweg, under the Zwanenburgbaan, on land that serves as a green buffer between the city and Halfweg. He also has about 1,000 m² of greenhouse. On that land are around 25 seasonal vegetables, and over a full year he reaches more than 140 different products, many of them herbs, plus for example seven types of beetroot. Since 2016 his garden has been a recognised training farm.

He does most of the work by hand. He uses organic manure, living soil and open-pollinated varieties, and lets crops grow at their own pace. He harvests when the crop is ready, usually only once there's an order.

What he grows

Bijma grows for flavour and follows the season as it comes: strawberries in June, summer vegetables in their own window. Winter purslane, mustard spinach, turnip greens, chervil, sorrel, salad burnet and water mint are part of his regular range, alongside the champagne rhubarb and a run of herbs and flowers.

Because he cuts to order, some of his vegetables often reach the kitchen within a day of harvest. One of his customers wants everything within a day of picking. He supplies Michelin restaurants up to two stars and caterer Han de Kroon. He sets his own price based on the work involved, and delivers directly.

In your kitchen

The champagne rhubarb gives you a pink, fresh acidic element with game and poultry. Yarrow and bronze fennel are finishing herbs you use in small doses and that stand out on the plate. Nasturtium brings pepper and colour in one leaf.

Work with the season and put the origin on the menu: grown in Amsterdam, harvested for your order. Talk early about what you want, because the best produce comes in small quantities.