Nettle season started in February this year and is now in full swing!
 I like to add them to soups, sauces, omelettes and tea to amp up the nutritional value, especially as they are often the most abundant source of greens in early spring and late fall.
 A good way to have them available for those uses anytime is to blend them up with a bit of water and fill ice cube trays with them for a measured amount whenever needed, or simply dry them until they are crispy and store them in airtight bags or jars for later use. The mature stalks are also suitable for making twine, basketry, or even cloth.
Wearing rubber gloves is advisable while harvesting, otherwise your hands are likely to get all numb and tingly for a day or so afterwards. It may even be somewhat painful. Also dress appropriately to prevent nettle stings in other exposed areas.

Julia Dreams
3/13/2012 09:42:41 am

Some of my friends like to just steam the nettles till they're good and wilted and eat them plain with only a bit of butter to dress them. Pretty good that way too!


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