Nettles are one of the first weeds to emerge in the spring and can quickly take over your yard if you turn your back on them. Now you can make good use of them. They are a very nutritious food: high in trace minerals and more nutritious than spinach. They have a diuretic property, so many consider it a good food for spring tonic or cleanse. Don’t have nettles growing in your yard? Come to my house—we have plenty! Or look around in ditches or fields—they are a common and resilient plant that is easy to find just about anywhere.
Don’t be put off by the “stinging” part: wear gloves when you pull (or pick) them. Once you rinse them in cold water the tiny stinging hairs become limp and will no longer sting. The wonderful taste of cooked nettles is worth it.
1 pound nettles, wash and spin dry
½ medium onion, diced
1 clove garlic, minced
1 ½ C chicken broth
1 C cream or sour cream
¼ tsp salt
pepper to taste
Boil onion and nettles in one cup of water until onions are tender, about 5 minutes. Pour into a blender and add garlic and broth. Blend until smooth. Return to pan and bring back to a boil. Add cream, salt and pepper. Simmer for another 2-3 minutes but do not boil. Adjust salt and pepper to your tastes.