Nettles!

Nettles are best picked when there is an abundance of fresh green tops, just like we are getting at the FIG right now; as the leaves mature they get too tough to eat.

In all preparation and picking wear protective gloves as the leaves have tiny silica needles which ‘sting’. Do not let the ‘stinging’ deter you as this chlorophyll rich plant is high in Iron and is said to purify blood. If you don’t get around to cooking it, consider drying it and making tea, it mixes wonderfully with Calendula, mint or spearmint & chamomile.

Here are some great recipes:

Nettle Soup

I cant think of a better way to have nettles thán in soup, it is rich flavored, and creamy.

150 grams nettle

3 large potatoes peeled and diced

1 medium onion diced

Butter/oil for frying

Enough water or stock to cover (emit stock cube if you use stock)

Good quality stock cube or powder

Salt & pepper to taste

Sour cream to garnish

Sauté onions till golden, add peeled, diced potatoes till tender, add washed nettle, cover with stock or water, add seasonings, simmer 1o mins, the cool to blend or whiz with a Bamix, enjoy with a lashing of sour cream!

Nettle Pesto

Ingredients

6 cups (125g) fresh nettle, blanched in boiling water for a minute (this removes the "sting"), drained and roughly chopped

2 garlic cloves, finely chopped

1/3 cup (50g) pine nuts

1/2 cup (60g) grated parmesan

1/3 cup (80ml) extra virgin olive oil

salt and freshly ground pepper

Instructions

Place the blanched nettle, pine nuts, parmesan, and a little salt and pepper, in a food processor. Blend the mixture until the mixture is smooth, scraping down the side occasionally. While the motor is running gradually pour in the olive oil until well distributed.

Place the Pesto in a sterilised jar and pour a little extra olive oil over the top and seal well with a lid. Refrigerate until ready to use. Pesto will keep for up to a month in well sealed jar in the refrigerator.

Nettle Rennet- ‘Green Cheese’

Boil a large pot of washed nettles with very little water for 20 minutes, straining it and adding about as much salt as will dissolve in it to the juice.

Bring a pan of milk almost to a boil, add in a tablespoon of yoghurt and two tablespoons of lemon juice or white wine vinegar to separate the whey, stir well, then add in a quarter cup of liquid nettle rennet.

Remove from the heat, give another quick stir and let it set overnight.

This was a contribution from a FIG member... thank you! More nettle health benefits and information can be found here or here, for starters.