Fun and Educational Outing on Texel: Zilte Proeverij

We regularly take a day trip to Texel to go cycling. With the bike on the ferry, crossing over to the island. It feels like a real vacation, and it’s so close. Some areas of the island can be busy, but outside the villages, you can enjoy the wonderfully varied nature and the sea, whether on foot or by bike, all year round.

I heard that Sabien Bosman (an amazing chef I’ve met before) hosts tastings at the research organization Wadzilt. Wadzilt is an initiative on Texel focused on saline agriculture and cultivating crops under saline conditions.

IMG_6315-576x1024.jpg
IMG_6316-576x1024.jpg
IMG_6359-576x1024.jpg

Time to experience it for myself. In September, I visited her to learn more about the saline research and, of course, to taste it.

Battling strong headwinds, I arrive at the restored sheep barn just outside the center of Den Hoorn. Together with a group of about 15 people, we are about to sample Sabien’s culinary creations, made with local products grown in saline soil.

Van Rijsselberghe

But first, we get an introduction from Marc van Rijsselberghe. Yes, the father of that Van Rijsselberghe. And also the son of, as Marc’s mother, Lies, was the one who first took the initiative to establish an anthroposophical children’s home, which later became a care farm (Novalishoeve is located right next to the sheep barn). In addition to her interest in quality education, she was passionate about healthy and organic food, and with Wadzilt, Marc has continued her mission to improve the world.

Marc’s presentation begins with a quote from Einstein: “Logic will get you from A to B. Imagination will take you everywhere.”

Salinization

Salinization is a global issue. Across the world, 96% of water is saline, less than 1% is brackish (a mix of salt and fresh water, but saltier than fresh), and about 2% is fresh water. Salinization poses a threat to agriculture, but it also offers opportunities.

At the testing site on Texel, experiments are conducted with various salt concentrations to determine which crops survive and at what levels their flavor is preserved. There is no underground fresh water on Texel. With the help of Vrije Universiteit and the Ministry of Agriculture, this knowledge has been applied in practice.

The Potato Whisperers of Texel

Marc experimented with various vegetables on saline and less saline soils. Many trials failed, with plants “killed” and crossed off the list.

Research was also conducted on growing potatoes in saline soil. Different potato varieties responded differently to the salty conditions. Hundreds of potato varieties were tested, but only a handful survived the saline ground.

Marc achieved global fame with his saline potato—known for its surprisingly sweet taste. Thanks to this research, they earned the nickname “The Potato Whisperers of Texel.”

Although the university is no longer involved in the research on Texel, they now test globally which potatoes and vegetables can survive in local saline soils. Van Rijsselberghe offers free advice to farmers worldwide, without any commercial interest.

Vegetables and Fruits from Saline Soil

During and after Marc’s fascinating story, we were served snacks prepared by Sabien using saline-grown products. Everything was equally delicious: vegetarian oysters, stuffed pumpkin, watermelon with cheese. A delightful mix of sweet and salty flavors. Carrots, cabbages, and cauliflowers all develop unique flavors due to the saline soil.

IMG_6356-576x1024.jpg
IMG_6363-576x1024.jpg
IMG_6355-576x1024.jpg

What I find particularly remarkable is that fruits like strawberries or tomatoes taste much sweeter when grown in saline soil. The salt enters the leaves, not the fruit. Cauliflower even starts to smell like honey. Sea kale is salt-tolerant, and the flavor of purple cauliflower varies by variety. Seaweed is rich in nutrients but doesn’t pair well with potatoes. Over the years, nutrients have diminished due to soil depletion and the one-sided nutrition of the soil.

Sea Banana and Ice Plant

After the delicious lunch, we head outside and get an explanation about what is cultivated in the greenhouse and water tanks. Sea banana—I had never heard of it before—is wonderfully juicy and slightly spicier than samphire. And it contains even more nutrients like omega fatty acids. The fleshy leaves are green, yellow, and sometimes even fiery red. Sea banana originally comes from Australia.

IMG_6326-576x1024.jpg
IMG_6327-576x1024
IMG_6330-576x1024.jpg

Ice plant is a beautiful plant with shiny leaves that look as if they are frozen. Originally found in Africa, it is now increasingly seen in Mediterranean countries and is also grown on Texel. The plant draws moisture from the soil and a lot of salt. The leaves are healthy, containing almost no calories, but rich in vitamins A, C, potassium, calcium, and folic acid.

Sea banana is still not very well known here, but it is gaining popularity on Texel. In the saline tasting garden, you can try the different flavors.

Seaweed: A Sustainable Food Source

Seaweed is considered by some to be the food source of the future. It captures CO2, purifies seawater, and requires very little to grow. Moreover, it is packed with nutrients.

At Wadzilt, seaweed is sustainably grown in tanks on land; nature is left undisturbed, and the seaweed grows year-round under optimal conditions. This results in flavorful, high-quality seaweed.

IMG_6370-576x1024.jpg
IMG_6314-576x1024.jpg
IMG_6340-576x1024

After the tour of the small ‘laboratory,’ we take a quick look at the Novalishoeve. Then we hop on our bikes to catch the ferry—carrying a bag of saline chips. They’re already gone before we board the ferry.

Waddengoud

Waddengoud is both a regional label and a quality mark for products from the Wadden region, encompassing agriculture, horticulture, and fisheries.

Waddengoud-certified products meet standards for origin, ecological sustainability, and quality. The focus is on experiencing the unique values of the Wadden region, such as its nature, saline seas, islands, and open landscapes.

Salt Farm Foundation – Climate Change and Agriculture

The Salt Farm Foundation is a Dutch nonprofit organization dedicated to saline agriculture. This initiative focuses on finding solutions to salinization and climate change challenges in agriculture. The foundation was established by Marc van Rijsselberghe, an entrepreneur with experience in organic farming.

The foundation's mission is to share knowledge about saline agriculture to address food scarcity and contribute to poverty alleviation. It provides practical solutions for cultivating salt-tolerant crops on saline soils and offers worldwide advice on saline farming. The foundation is also involved in international projects.

Since 2016, the foundation has held ANBI status ("Public Benefit Organization") and receives 5 to 10 advisory requests weekly from around the world. It collaborates with universities and has conducted extensive research on agricultural production on saline soils. The foundation has demonstrated that it is possible to grow crops on saline soils through the proper selection of crops, irrigation techniques, water management, and fertilization.

IMG_6375-576x1024.jpg
IMG_6381-576x1024.jpg
IMG_6377-576x1024.jpg

Tip:

Sabien Bosman has written a wonderful cookbook about cooking with and cultivating saline vegetables: ZILT.

Saline Tasting Garden

The saline tasting garden is the heart of Wadzilt and is highly recommended if you’re planning a day trip or weekend on Texel. Here, you can sample saline vegetables and herbs. The garden features a range of unique crops adapted to saline conditions, such as sea banana and vegetarian oysters.

Visits for tours or tastings are available by appointment. Check the website for opening hours and reservations. Depending on availability, you can also purchase fresh saline vegetables.

Educational Programs at Wadzilt – A Corporate Outing on Texel

Wadzilt also offers educational programs designed to raise awareness about salinization and sustainable agriculture. These programs are a fun and insightful option for a corporate outing. They are often part of broader initiatives by the Salt Farm Foundation, which focuses on research and development in saline farming techniques.