Nettles are another free food in abundance and don’t worry, they don’t sting once they’re cooked! Nettles are high in nutrients, they’re an excellent source of calcium, iron and magnesium.
The best leaves to use are from the new shoots in springtime, however, the new leaves at the top of older plants can be used. Older shoots and leaves tend to be bitter and stringy, so they are best avoided.
When harvesting, make sure you wear gloves, obviously and don’t harvest near roadsides or derelict land. Wash the leaves thoroughly to get rid of any grit.
There are a whole variety of recipes for nettles, including risottos, soups and tarts. Nettles can often be used in recipes instead of spinach. As the evenings begin to get a little chillier, I get in the mood for soup, so this Wild Food recipe is..
Nettle Soup
Ingredients:
2 tablespoons of vegetable margarine or oil
2 tablespoons of white flour
1 onion, roughly chopped
2 cloves garlic, chopped
Freshly picked and washed young nettles
2 cups soya milk
1 cup water or stock
salt and pepper to taste
Fry the onion and garlic in the oil or marg. for a few minutes then stir in the nettles (no need to chop or remove stalks) until they soften.
Stir in the flour and gradually add the soya milk and water or stock, stirring all the time.
Add seasonings and liquidise.
Delicious…
Nettle tea is also rich in trace elements and minerals, and promotes healthy nails, skin, hair and bones. It also has a diuretic effect.
1. Take three to four young leaves and chop finely or shred by hand (wearing gloves!)
2. Place one to two heaped teaspoons in a china cup and fill it with freshly boiled water.
3. Leave to infuse for five minutes, then drink slowly.
You can add a teaspoon of honey as a sweetener, if desired.
Go pick some this weekend! They’re free!!!
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