Nettle
(Urtica dioica, Urtica urens, Urtica membranacea..)
Versatility
Definitely one of the most wonderful greens. Full of vitamins A and C, iron, calcium, potassium and manganese, it is welcome in our the kitchen. In addition to culinary versatility, it is used in cosmetics, to make fiber (and fabrics) and powerful fertilizer for your garden.
Culinary uses
For cooking, we advise to use new nettle leaves before flowering. You can “neutralize” the nettles’ spikes by scalding the nettles in hot water for 2 minutes (don’t throw away the water – use it to make soup or water the plants).
Here are some culinary ideas…
* Nettle tea (dry leaves) – anti-inflammatory, tonic (wonderful for hangovers;)
* Nettle soup – eastern classic..
* Nettle rice (or polenta)
* Fritatta / omelet
* Pesto (for your mental calm, we advise you to scald the leaves before making pesto)
* Nettle cake
In short, if you think spinach, think nettles, and much more…
This is our contradictory nettle – a stinging marvel.
