As we move into spring, nettles are starting to appear. Sure they may sting, but they're also hugely versatile. And right now they're at their seasonal best: young, tender and ripe for picking. Nettles have a long history of numerous uses, and it's no wonder why. They are an excellent blood purifier, a mild laxative and extremely high in vitamin C. They're also delicious to eat and make a healthy relaxing herb tea.
Nettles ( Urtica dioica) are traditionally eaten in early spring as they are one of the first edible green shoots to appear, known as a “pot-herb”. In Scotland, Nettle Kail was a traditional Shrove Tuesday soup to welcome in the spring. Nettles were considered to be a tonic, useful for cleansing the body at the beginning of the new growing period. In addition to nettle soup you'll also find old recipes for nettle beer and nettle tea.
Do you have tales of nettle foraging adventure and success?
Recipes you'd like to share?
We love to chat about foraging!