NETTLE

Stinging nettle (Urtica dioica) is native to Europe but is now found in many areas in North America. Although it delivers a sting when touched with bare skin, the plant is delicious and has many reputed health benefits. Cooking or drying the nettle will remove the stinging properties.

How to Store: store nettle in plastic clamshell or plastic bag in refrigerator, use within 1 week.

How to use: Use nettle as you would another cooked vegetable, like spinach but it has a deeper flavor. It is great in quiche, soup, mashed potatoes. Blanch for for a minute or less in hot water until the color changes to bright green. Dry to use as tea.

Foraging tips and further reading: find more information about nettle see Into the Weeds, pages 91-92.

Recipes: Below are two recipes created by Chef Eddy Leroux in our 2012 James Beard nominated book Foraged Flavor.

Microwaved Nettle Chips (adapted from Foraged Flavor)

INGREDIENTS

1/2 oz nettle leaves (about 40)

Grapeseed oil

PREPARATION

  1. Spread leaves flat on a lightly oiled parchment paper

  2. Grease the top of the leaf with a brush dipped in grapeseed oil

  3. Cover plate with microwave-safe plastic wrap

  4. Microwave for about 2 minutes

  5. Let rest for 1-2 minutes. Season with salt

  6. Microwave again for 1 minute or until crisp. Pat dry to remove any access oil.

Nettle & Asparagus Pizza (adapted from Foraged Flavor)

INGREDIENTS

4 quarts (about a kitchen garbage bagful) of nettle leaves and tips

Cornmeal

2 tbls olive oil

1 bunch (1 lb) medium asparagus, wood bottoms trimmed

Salt & pepper

1/2 lb store bough refrigerated pizza dough

8 oz (1 cup) creme fraiche or sour cream

4 oz (1 cup) shredded cheeses, such as Parmesan, Swiss, mozzarella, and/or fontina

PREPARATION

  1. Have read a large bowl of ice water. Bring large pot of salted water to a boil. Add the nettles and cook for about 3 minutes, or until wilted but still bright. Drain nettles and transfer to ice water to cool. Drain well, squeezing nettles with your hands to removal excess water, then roughly chop.

  2. Pre-heat oven to 400F. Dust a 18x13-inch baking sheet with cornmeal

  3. In a medium, skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 2 minutes, or until bright green but still crunchy. Add the nettles, season with salt and pepper, and cook for 1 minute; remove from heat.

  4. Stretch pizza dough to make a rectangle that fits onto the baking sheet. Spread the creme fraiche over the dough, then distribute the nettle-asparagus mixture on top. Sprinkle with the cheeses and make for 20 to 25 minutes, or until the crust is crispy and the cheese is melted and turning a bit brown in places.