Dutch cuisine is varied and delicious. From piping hot street snacks, heart-warming stews, thick tasty soups and lots of different Indonesian foods because of the country's colonial past, to the vast pancakes (and tiny pancakes), pies filled with spiced apples and, of course, raw herrings – there are many foods to enjoy in the Netherlands.
Dutch agriculture roughly consists of five sectors: fishery, animal husbandry, and tillage-based, fruit-based, and greenhouse-based agriculture. The last has had little or no influence on traditional Dutch eating habits. Tillage-based crops include potatoes, kale, beetroot, green beans, carrots, celeriac, onions, all kind of cabbages, Brussels sprouts, cauliflower, endive, spinach, Belgian endive, asparagus and lettuce. Recently some initiatives have been started to encourage interest in such "forgotten" vegetables as common purslane, medlars, parsnips, and black salsify.
The Dutch keep cows for milk, cheese and meat, chickens for their eggs and for meat, pigs for their meat and sheep for their wool and meat. Traditionally horse meat was a common dish (steak and sausage), but horse meat is seldom eaten nowadays.