The Field Guideby Moss & MarrowThe Field Guideby Moss & Marrow
Also called kruisbessen, stekelbessen.
In the Netherlands, gooseberries are in season June to July, at their best in June and July. November is outside the Dutch season for gooseberries.
Gooseberries are picked green and sour in June, or left to ripen sweet in July.
Firm green ones for cooking, soft red or yellow ones for eating.
Vitamin C, fibre and potassium, with anthocyanins in the red varieties.
To get the most: Ripe dessert gooseberries raw for the vitamin C; cooking green ones keeps the fibre.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Top and tail, then stew with sugar for a fool, or add a handful to a mackerel dish.
10 producers in The Field Guide sell gooseberries, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 171 growers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
Open on the map →Dates read on 2026-10-11. If a window on this page is wrong, tell us with a source.
guideWhy choose local and seasonal food?Food picked ripe in its own season carries more vitamins, travels days instead of weeks and keeps good farms in business. Twelve reasons, with the evidence.Read the guide →
A free list of what’s in season this month, then one slow email a month with seasonal tips and goodies.