Nettle

A quick introduction

We don't grow nettles at the Stadsgroenteboer but in spring, when the veggie season is not yet in full swing, we like to complement our boxes with foraged nettle once or twice. Nettle should be cooked before eating as it otherwise will give you an very unpleasant mouth-feeling. It can be prepared much like spinach. It also makes for a healthy herbal tea.

Storage

Keeps in a paper bag in the fridge for a few days (stores even longer when transferred to a closed container but the use of gloves is advised :) ). We usually wash the nettle quite thoroughly before bagging it so all you have to do is empty the bag in a pot of boiling water to blanch it!

Season

Spring and fall

Suggestions for preparation

We like to make nettle pesto (with blanched nettle), use nettle in quiches, and make risotto with it. Nettle soup with some potatoes is a great way to warm up on cold spring evenings and nettle tea is supposed to be a very cleansing brew. Nettles that are blanched loose their stinging capacity and can be handled without gloves. The stems can be a little tougher to eat so sort those out after blanching (we try to only include the softer nettle tops but sometimes a tougher stem sneaks in).