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- ▼ March (7)
Wednesday, 24 March 2010
Stinging Nettle, my favorite spring green
This time of year I walk through the local parks and check on my favorite nettle patches. We had a long cold winter this year and the little sprouts are only about 2 inches high, not high enough to escape being wee'ed on by dogs. Though they are tastiest when they are young, particularly picked and eaten raw, due to the dogs I'll have to wait for em to grow a few feet. I pick the top cluster, roll it in my fingers to disarm the sting, and pop it in my mouth, chew it well and always have some water, apple cider, or beer at hand in case a wayward stinging hair sticks in my throat. If you want to avoid the possibility of the sting, wear some gloves and pick the top 6 inches or so and bring em home and cook em like any greens, steam, boil, or saute. MMmm...mmm good!
And they are very good for you.
"People have been using nettles for food, medicine, fiber, and dyes since the Bronze Age. Stinging Nettle (Urtica dioica) has a flavor similar to spinach, and is rich in vitamins A, C, D, K, and many minerals including iron, potassium, manganese, calcium, magnesium, phosphorous, silica, iodine, silicon, sodium, and sulfur. Nettles also provide chlorophyll and tannin, and they’re a good source of B complex vitamins. Stinging nettle also has high levels of easily absorbed amino acids. They’re ten percent protein—more than any other vegetable. " - Dawn Gifford
Read more from Ms. Gifford over at Farm to Table "Stinging Nettles are good for you"