The Wonderful Nettle

We have an abundance of forage plants here.  I mean wild plants that can be utilized for a gazillion things.  Nettles everywhere.  Stinging nettles and dead nettles.  Did you know that jewel weed takes the sting out if you should happen to bump one of these nettles?  I've found that tea tree oil does also.  Nettles are supposed to be good in stews and other dishes.  I haven't tried this, yet.  If you cook them to eat, do not boil them.  I guess it makes them taste awful.  You're supposed to simmer them or steam them.  Mix them with rice, make creamed nettles.  I guess I'd try the tea.  Dry them and steep them.  This isn't supposed to taste like a tea, but more like a green plant essence.  Nettles contain-calcium, magnesium, iron, potassium, phosphorus, manganese, silica, iodine, silicon, sodium and sulfur-chlorophyll, tannin, vitamin c, beta carotene, and b complex vitamins.  Nettle tea compresses are good for woulnds, cuts, stings and burns.

Here's a recipe for the adventerous.

2 cups thinly sliced wild or commercial carrots, 2 cups nettles, 1 cup yogurt, 2 eggs, 2/3 cup milk, 2 cloves garlic-minced, 1/4 teaspoon dried mustard, 3/4 teaspoon sea salt, dash cayenne and nutmeg.

Simmer carrots for 10 minutes in one-half inch of water.  Add the nettles and simmer for another 5 minutes.  Reserve the cooking water.  Mince the vegetables in the blender of by hand, and mix in the remaining ingredients.  Put in an oiled baking dish and bake at 275 for 15-20 minutes.

All information contained in this blog is from the book-Edible and Medicinal Plants in Wild (and not so wild) Places by "Wildman" Steve Brill.

Next time maybe we'll try a salad of purslane, lamb's quarterand amaranth.