Tuesday eating from your yard tip~stinging nettles are finally emerging to the relief of many who have heard Kay Young’s stories of Germans during the war saying they would have starved to death had it not been for the stinging nettles. As we are locked down because of the Covid~19 pandemic, it is reassuring to have lovely food right outside the front door. There is good reason nettles were among the nine sacred herbs of Saxon. Still you may be thinking, but Jill they are stinging nettles ~ not to fear once you either blanch or dry nettles the stings are disarmed. You are left with a nutritious premium green that can be substituted for cooked spinach ~ spinach artichoke dip becomes nettle artichoke dip etc. Locally we have an annual Nettle Nosh where imaginations go wild and no one has any joint pain for several days. We have enjoyed nettle ice cream, nettle noodles, nettle variation of kale chips, toasted sesame seeds and nettles, zamarud pilau afghan rice dish, stir fries, nettle pesto with feta, nettle marinated beef, nettle paneer, nettle peppermint tea and of course the hands down favorite is Kay Young’s nettle potatoes from her book Wild Seasons. Maggie Pleskac, the high priestess of vegetarian cooking, uses nettles in her vegi soup base. Euell Gibbons & Susun Weed both have recipes for nettle beer in their books. This is the time to don gloves and harvest the young up to 6” tall stinging nettles. Remember not to throw out the water after you blanch your nettles~ your house plants will benefit from the cooled nettle infused water. What do you make with stinging nettles?
– Jill Kuhel
