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 sautťed 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.
Picked a backpack full today. Tomorrow will be the last dry opportunity for a while...
Any other recipe ideas besides soup and pesto?
Also, planning to blanche, squeeze, and freeze--let me know if there are better ways to store.
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