Posts Tagged ‘urtica dioica’

17 Mar

The First Nettles of Spring

Posted by wooddogs3 in greens, home food production, Ketogenic diet, Uncategorized, wild food. Tagged: , , , , , , , .

This year we ate all winter from the broccoli and greens growing under frost blankets. Even so, it remains a major spring event when the first nettles are ready to pick. They taste so good and give such an all-over glow of virtue.  There are people who think that nettles have special medicinal benefits. My own belief is that all dark leafy greens have medicinal benefits, and the important thing is to eat as wide a variety of them as possible. But that first meal from the uncovered soil does confer a special feeling that spring is finally and truly here.

If you aren’t familiar with them, consult a good wild-food field guide, and be aware that the sting is quite uncomfortable and can last hours. Have leather gloves handy for picking. They’re ready to harvest when 6-8” tall. I cut off the top 2” or so, including as much leaf and as little stem as possible.

I turn them into a big bowl of water and stir gently with a wooden spoon for 2-3 minutes to get dirt off.

My favorite tool for lifting them out of the water, leaving any dirt that was present at the bottom of the bowl, is a pair of “salad hands” that somebody once gave me as a hostess gift. A large slotted spoon would work too. I make sure to throw the water on a garden bed. We live in the desert, after all.

Cooking nettles is a breeze, but in my opinion chopping is a necessary step, to eliminate stringy stems. First I put them in the pan with about half a cup of water, and cook over high heat, stirring, for about two minutes or until thoroughly wilted. The water should be pretty much gone. Turn out on a cutting board, let cool for five minutes or so, and chop. The cooking has eliminated their capacity to sting, and you can handle them with impunity now.

The flavor of nettles is rather like spinach, but deeper and richer, with a slight feral twist. I especially like them creamed, and always eat the first ones this way. Slice up two big fat green onions, sauté them in butter until cooked, add chopped nettles, sauté another minute or so, add heavy cream just to cover, boil for a couple of minutes until the cream is thickened, and salt to taste. Serve with freshly ground pepper and nothing else, so that you can taste the true flavor of the nettles.  You can also use netales in absolutely any way that you would use cooked spinach. They are infinitely versatile, and I have never served them to anyone who disliked them.  After the initial cooking and chopping, they can be frozen for later years. Whenever I wash and cook nettles, I try to make about twice as much as I need for immediate use, so that I can freeze the other half.

They can be dried for tea, although I do not care for the watery tasting tea that results and don’t bother.  Adding a twist of orange peel or something similar would give more flavor. I am not much of a tea drinker, but if you are, this might be worth considering.

If, like me, you live in an area who are nettles don’t grow naturally, there are some considerations to growing them in your yard.  First is obtaining them. When I first started growing them in central New Mexico about 12 years ago, I could not get seeds to germinate and no herb nurseries offered them. I finally called an herb nursery from whom I was buying other things and asked if they could please find me some nettles.  The “plants” I received had clearly just been dug from the nearest roadside, and were little more than cut rhizomes in potting soil, but they grew just fine.  These days they are easier to find and a number of mail order nurseries have them.

Siting  must be done carefully, because of the sting and because they are invasive.  I have mine in an area surrounded by concrete, where they cannot escape to parts of the yard where I don’t want them.  My large dogs are readily able to avoid them, but I have heard that they could do real harm to very small dogs, so keep this in mind.   Growing them in areas where small children could get into them is an obvious no-no. They get tall and gangly and flop around, but if cut or mown back in summer, they stay neater and make a second crop in fall.  I hope that I am never without nettles in spring.

 

 

9 Mar

The Greens of Spring: Stinging Nettles

Posted by wooddogs3 in cooking, edible landscaping, greens, herbs, home food production, recipe, sustainable, urban homesteading, vegetable gardening, wild food. Tagged: , , , , , , , , , , , , .

march-09
Stinging nettles are a pernicious weed in damp parts of the country. The sting is painful and the plant is weedy-looking. So why did I make an effort to have them here in New Mexico? Well, because the greens are delicious and extremely nutritious and they come up with no effort once established.
I had no luck starting from seed, and bought plants from Richter’s in Canada. They are a wonderful source for rare herbs, and well worth knowing about. The plants arrived last spring. I put them in a piece of waste ground where nothing much would grow and where they would be prevented from excessive spreading by walls and mown paths . This is very important, because once established, they turn their forces toward world domination. I watered them deeply once a week and mulched them heavily.
This spring, each little plant from last year is surrounded by dozens of offspring. They sting fiercely, so don’t go near them without gloves and long pants. When they’re about six inches high, use heavy gloves and a pair of scissors to harvest them. Wash in a few changes of water, using wooden spoons to swirl them in the water and lift them out to avoid the thousand tiny painful injections of formic acid that they are trying to give you. Until they are cooked well, they can sting. Now cook them any way you like. My favorite way to cook the first batch of spring is to put them in a hot skillet with some water still clinging to them, add a knob of good butter and a little salt, turn the heat down, and saute’ until cooked. Turn out on a cutting board, chop well (I hate long stringy stems in greens, and since nettles have stringy stems, I strongly recommend that you don’t skip this step) and serve with a little more butter on top. They are a startling deep iron-green and very, very good. Later in the season, I use them in greens mixtures and boreks and all the ways I love to eat greens. For more of my favorite greens recipes, visit my website’s recipe page.
Within six weeks of the first picking, they will be coarse and no longer taste good, and their texture will become gritty and unpleasant. This is why you want them in an obscure spot. Control their spread, avoid being stung, let them do their weedy thing, and turn your attention to other vegetables. Early next spring, when you’re sick of cold winds and desperate to reconnect with the awakening earth,they’ll be there.