Nettles
Springtime is a wonder for the forager.
While there are many food sources available year-round, the springtime seems to abound with sweet, tender plants that provide tasty and nutritious green foods!
One such example is the stinging nettle (Urtica dioica). If you've ever met with one of these seemingly gentle plants, you'll know that they can lead to some discomfort if not handled carefully.
The leaves and stems of the plant are covered in tiny trichomes which carry a fun little cocktail of irritants that include formic acid and histamine amongst its ingredients. A slight brush is enough to leave you stinging and tingling for a few hours or more.
However, if picked carefully, and boiled, they also make a wonderful potherb and could even be used in a wilted salad...
The important thing is to blanche nettles in boiling water for 1-3 minutes to break down the trichomes and render the plant harmless. Remember, when putting leaves into the water, that they can still sting you. Use salad tongs or gloves to handle them.
Spring is the time to pick nettles because the young leaves and buds are the best. Having eaten summer-time leaves, I do NOT recommend it. Even with the succulence other constituents of that meal, the nettles ruined the appeal of the rest.
Nettles enjoy abundance in damp riparian areas and grow with little provocation once established. Don't be afraid that you'll hurt their numbers if you stumble across a large patch of nettles and pick everything that you can reach. They'll be back in greater numbers.
When picking nettles, concentrate on the terminal leaves and the smaller leaves at the top of the plant. The smaller leaves are still growing and are tender and sweet, while the fully-matured leaves lower down are tough and grass-like.
Common uses for nettles are pesto, wilted salads, or boiled/steamed like spinach.
While you are picking nettles, also keep in mind that you might be in some prime locations to get bracken fern fiddleheads... YUM! I know that I picked a ton of brackens today but some of the biggest, most tender ones were taken from the midst of the nettles and blackberry vines. Of course, keep in mind that bracken does contain a carcinogenic compound (ptaquiloside) and, if eaten in vast quantities or for extended periods, could possibly cause cancers. As with all things, if you choose to eat bracken (which many do) moderation is key.
While there are many food sources available year-round, the springtime seems to abound with sweet, tender plants that provide tasty and nutritious green foods!
One such example is the stinging nettle (Urtica dioica). If you've ever met with one of these seemingly gentle plants, you'll know that they can lead to some discomfort if not handled carefully.
The leaves and stems of the plant are covered in tiny trichomes which carry a fun little cocktail of irritants that include formic acid and histamine amongst its ingredients. A slight brush is enough to leave you stinging and tingling for a few hours or more.
However, if picked carefully, and boiled, they also make a wonderful potherb and could even be used in a wilted salad...
The important thing is to blanche nettles in boiling water for 1-3 minutes to break down the trichomes and render the plant harmless. Remember, when putting leaves into the water, that they can still sting you. Use salad tongs or gloves to handle them.
Spring is the time to pick nettles because the young leaves and buds are the best. Having eaten summer-time leaves, I do NOT recommend it. Even with the succulence other constituents of that meal, the nettles ruined the appeal of the rest.
Nettles enjoy abundance in damp riparian areas and grow with little provocation once established. Don't be afraid that you'll hurt their numbers if you stumble across a large patch of nettles and pick everything that you can reach. They'll be back in greater numbers.
When picking nettles, concentrate on the terminal leaves and the smaller leaves at the top of the plant. The smaller leaves are still growing and are tender and sweet, while the fully-matured leaves lower down are tough and grass-like.
Common uses for nettles are pesto, wilted salads, or boiled/steamed like spinach.
While you are picking nettles, also keep in mind that you might be in some prime locations to get bracken fern fiddleheads... YUM! I know that I picked a ton of brackens today but some of the biggest, most tender ones were taken from the midst of the nettles and blackberry vines. Of course, keep in mind that bracken does contain a carcinogenic compound (ptaquiloside) and, if eaten in vast quantities or for extended periods, could possibly cause cancers. As with all things, if you choose to eat bracken (which many do) moderation is key.