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Nettles!!!

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default Nettles!!!

Post by ACarLessFamily on 22nd March 2010, 9:41 pm

Spring is here!! ☀ Waiting for the nettles to poke their heads up...Mmmm nettle soup, nettle juice, nettles in pasta..... dribble

Anyone here partake of the stingy green free food??

And what do you do with it??

Anyone have any ideas on how to preserve it without freezing??

Oooh..almost forgot nettle TEA!! tea
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Post by Adrian on 22nd March 2010, 10:44 pm

Oh, how I miss nettles

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Post by MrsC on 23rd March 2010, 8:05 am

Excuse my ignorance Badger, but do you not get nettles over in Canada then?

ACLF - back to your original question. Have to say that I'm not a nettle user, but maybe I should be looking at the speed at which they are starting to come up in our garden! Have tried the River Cottage Stinger beer though which is very nice so I'm pretty sure I could be converted.

Is nettle tea just as simple as nettles and hot water then? (Showing my ignorance here - sorry!)

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Post by Wilhelm Von Rhomboid on 23rd March 2010, 8:08 am

We dehydrate a lot of nettles for tea (yes, Mrs C, it is that simple), and make a lot of nettle quiche, spanakopita etc when its in season.

Might try bottling some this year.

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Post by ACarLessFamily on 23rd March 2010, 8:29 am

would love to know how the bottling comes out. I guess I could put them in chutneys and stuff as well?? Hmm..nettle jam?? lol
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Post by Adrian on 23rd March 2010, 9:17 am

Nope Mrs C, no Nettles here. Settlers brought many plants here to the eastern provinces, but nettles never made it over here.

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Post by Wilhelm Von Rhomboid on 23rd March 2010, 9:56 am

ACarLessFamily wrote:would love to know how the bottling comes out. I guess I could put them in chutneys and stuff as well?? Hmm..nettle jam?? lol

I was thinking of pressure canning them like pureed spinach, or possibly in oil like pesto...

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Post by ACarLessFamily on 23rd March 2010, 3:06 pm

Wow that pesto idea is a good one!! Oil and nuts and nettles! chef2
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Post by Wilhelm Von Rhomboid on 23rd March 2010, 3:09 pm

and grated Parmegiano reggiano !! The crucial ingredient.
And a bit of garlic.

I always make pesto with walnuts, mainly because we got 'em in quantity, but I think they would be a good flavour with the nettles. More so than pine nuts.

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Post by ACarLessFamily on 23rd March 2010, 3:36 pm

Not a big fan of pine nuts but I've made vegan pesto with walnuts before ..this is a top idea!
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Post by Wilhelm Von Rhomboid on 23rd March 2010, 4:48 pm

Hmm vegan pesto with parmesan possibly a bit trickier though.

Pesto without parmesan is unthinkable.

Mmmm. Parmesan. I may have to go and gnaw a bit of the side of the wheel in the fridge.

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Post by chickenofthewoods on 23rd March 2010, 7:44 pm

You have a wheel in your 'fridge?

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Post by slow learner on 26th May 2010, 11:37 pm

I made nettle soup this year, for the first time ever.
What a discovery!


I made some every week for several weeks,and really enjoyed it, with home made bread.
But, suddenly, I couldn't face it anymore.
I'll perhaps be ready for some more by next spring!
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Post by polgara on 27th May 2010, 7:18 am

Suposed to be good for rhumatics & athritus. Apparently the Romans used to whip themselves with it to stimulate the circulation.

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Post by Wilhelm Von Rhomboid on 27th May 2010, 8:10 am

Ughh! Whipping yourself with soup! That's disgusting.

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Post by Compostwoman on 27th May 2010, 9:35 am

slow learner wrote:I made nettle soup this year, for the first time ever.
What a discovery!


I made some every week for several weeks,and really enjoyed it, with home made bread.
But, suddenly, I couldn't face it anymore.
I'll perhaps be ready for some more by next spring!

I really do not like it.. .I know I should, its all part of woodcraft and outdoor stuff...but I don't.

Welcome to the forum by the way

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Post by polgara on 27th May 2010, 11:29 am

Silly Billy, whip themselves with the plants

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Post by frankbeswick on 18th July 2010, 5:54 pm

Some people use powdered nettle leaves instead of salt. I have thrown nettle leaves into a soup that I was making, and I found it salty, but I had added some salt before I knew how salty nettle leaves are. Their saltiness derives from the fact that they are mineral rich, as they draw minerals from the subsoil, hence if they are too old to be eaten, if you pull them up you can add them to the compost heap to significant benefit.
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