Harvested the nettles yesterday and made the delicious soup this morning. Chicken broth, 1 lb Yukon gold potatoes, 3/4 lb nettles, minced garlic, one sautéed onion, fresh ground peppers, and a pinch of thyme. The nettle shoots are young so the picking time is now and the next two weeks.
Mostly like spinach. But the garlic and onion make it savory. Sometimes I will sauteed a leek instead of an onion to add into the soup.
Exactly. Just imagine them like spinach you don't touch until it's blanched. It's a strong but not unpleasant or unfamiliar taste. I'll have to get some for pesto or spinach dip, they are best when they're just popping up.
I've tried the nettle beer route. There are much better tasting things to ferment, I think it was one of those medieval holdovers for keeping water clean and preventing microbes.
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