Nettle as been widely used for food, medicine, fiber and fabric dyes for thousands of years. Nettles are covered with tiny stinging hairs that cause skin irritation. But when cooked or dried, the stinging properties are destroyed, and it is completely safe, excellent tasting and extremely nourishing. Nettle leaf is rich in protein, iron, magnesium, calcium and boron and is often made into a tasty springtime soup. This is one of our favorite wild foods recipes!
4 T. butter
1 medium onion, chopped
1 cup chopped celery
2 cloves garlic chopped
1 1/2 lb. nettle leaves
3 large potatoes
4 cups chicken broth
2 tsp. fresh thyme
2 bay leaves
Pinch of cayenne pepper
1 T. sea salt and pepper to taste
1/2 cup whipping cream, few gratings of nutmeg to garnish
Directions: Sauté onion and celery in butter. Wash and coarsely chop nettle. Stir nettle and garlic in soup, add potatoes and coat with butter. Add stock, thyme, cayenne, bay leaves, and salt & pepper. Simmer covered until vegetables are tender. Blend with an immersion blender. Serve with cream and season with nutmeg.
For more wild food recipes, check out our Wild Edible Plant Collection.
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