Stinging Nettle – Urtica dioica. The latin name comes from “uro” meaning to burn. Tells you all a person needs to know about encountering nettle. When I harvest nettle I usually take hold of a leaf in one hand and then use scissors in the other hand to clip near the top of the plant. I drop the harvested nettle into a paper bag. This cuts down on the number on times I get stung but to be honest I enjoy the mindfulness that nettle requires. It is when your mind starts to wander from what you are doing that you are likely to brush against the plant and feel the exquisite pain.
Spring nettle
I love nettle soup in the spring. Such a treat after winter. This year the cold wet spring we’ve had has delayed the nettle harvest. In the past I have harvested enough nettle to make soup at the end of April. This year it is almost the end of May and the nettles are still too tiny to harvest. I also like to make nettle pesto, nettle ravioli, and I also sometimes saute nettle like spinach. This year even the nettle in my garden (as opposed to my secret spot in the wild) is slow to come along. Spring edibles always remind me to seize the day. Last week I was thinking about pickling some spruce tips. This week – it is too late. Nettle is a nutritional superstar. It’s got calcium, magnesium, vitamin A, vitamin K, iron, and more. Part of my affection for nettle is that it is an herb anyone can use safely. I always like to say that – short of drowning yourself in a bathtub full of nettle infusion – a person cannot hurt themselves with nettle.
Nettle Soup
2 medium onions
olive oil
vegetable stock
4 loosely packed cups of fresh nettle tops
splash of vinegar
salt and pepper
Sauté the onions in the olive oil until they are translucent. Add the vegetable stock (you could also use chicken stock). Bring the stock to a boil and add the nettle leaves in handfuls. Simmer the soup til the nettles are completely wilted and cooked. Let the soup cool on the stove. When it is cool you can puree it in the blend for a smooth spring treat. Some folks add a splash of milk or cream to their nettle soup. I try to keep it as simple as possible.
If you are truly diligent you might be able to get 2 nettle harvests a year. As the summer progresses the leaves get ragged and insect chewed. You can freeze some of the soup to use later in the season when that fresh green flavour is something you are longing for.
Nettle