Yesterday, we ventured into a new realm of wild crafting cooking. It was the first time I cooked stinging nettles. Everyone loved it!
There is a fellow in town who makes a living wild harvesting plants and mushrooms. He sells them to local chefs and our grocery service, Urban Harvest. When we saw the nettles as an option in our weekly grocery delivery, we ordered one bag for the clinic (my husband practices herbal veterinary medicine,) and one bag for the house. Herbal tinctures are easy to make. But nettles to eat?
First, I read a bit about cooking nettles and making them safe. The Wolf College has a lovely helpful post… We saw these guys at the Mother Earth News Fair, and they were fabulous! I felt reasonably confident I wasn’t going to burn my children’s mouths out.
Then I went to the garden shed, got some gloves, and ventured in!
Recipe: cook little bits of bacon in some olive oil. Add a can of washed chickpeas. Stir about in the bacon fat. Meanwhile, with gloves! Wash the stinging nettles. Chop them up, and boil them in salty water for five minutes. Now you can handle the nettles. Drain and throw them in with the bacon and chick peas, add a little sweet mustard, champagne vinegar, salt, and well! Delicious, hot, stinging nettles salad. I served it with garlic roasted squash.
Enjoy! And remember, wear gloves until the nettles are cooked.