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Post by cupcake on Dec 17, 2006 18:58:17 GMT 10
www.vitalitymagazine.com/node/216I have a patch of these in my backyard. Last spring I got stung so many times that I got used to it and was able to handle them with my bare hands. They make a really healthful tea if you cook a couple of stalks in water. they can be used in place of spinach too in recipes.
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Post by braided-rug on Dec 17, 2006 20:29:01 GMT 10
I will have to find a pic to see if it is the same stinging nettle I grew up with.
I had some in a pot, as the soil came from my Mum's house. DH was talking about it, and I asked him if he had pulled it out, he said he did. Maybe some more will come up next year. I have fond memories of it under trees where our sheep had slept for the night.
It is an awful itch or pain, you must be very tough.
I also remember Mum feeding it in a mix for baby turkeys. It is hard to raise them she said.
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Post by braided-rug on Dec 17, 2006 20:31:54 GMT 10
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Post by braided-rug on Dec 17, 2006 21:06:49 GMT 10
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Post by cupcake on Dec 18, 2006 15:52:27 GMT 10
That is a much better photo of the nettles than the one I took. Thanks for sharing that. The recipe looks good too. Here are a couple of recipes that I have tried and they are both good. I wanted to add that I do use the older leaves as well. I know many recipes say to only use the new leaves but you would have to have a huge amount and that is hard to find. The leaves, once cooked for a few mins in boiling water lose all their sting. Delicious Cream of Nettle Soup This is my all time favourite soup and it can be made throughout the growing season from April onward. 1 pound of nettle leaves 2 Tbsps oil or butter 1 minced onion 4 tsps chopped chives 3 Tbsps flour 2 cups hot chicken or vegetable stock 1 cup water 2 tsps seasoned salt 1 tsp fresh ground pepper 1 cup cream Heat oil or melt butter in soup pot. Sauté onion until soft. Add chives and flour and stir until blended. Slowly stir in stock, beating with wooden spoon until smooth. Add remaining ingredients, except cream, and heat to boiling. Reduce heat and simmer 20 minutes. Add cream and heat to just boiling. Taste and adjust seasoning, if needed. Rub soup through a sieve into heated tureen. Sprinkle with nutmeg, if desired. Aunt Nettie’s Nettle Quiche This recipe was handed-down to me from my grandma who got it from her Aunt Nettie. It makes a delicious pie to serve for Sunday brunch or as a light supper to enjoy after a day spent in the field picking nettles. 10-inch unbaked pie shell 1 cup grated sharp cheddar cheese 2 cups cooked nettles, drained 1/4 cup minced onion 4 eggs 3/4 cup light cream or milk salt, pepper, cayenne to taste Sprinkle cheese in bottom of chilled pie shell. Spread prepared nettles over cheese. Beat remaining ingredients and pour over nettles. Bake in 400oF oven for 10 minutes. Reduce heat to 350oF and bake another 20 minutes or until custard is set: when a knife inserted comes out clean. I apologize, I cannot remember what site they are from. I just know that they taste good.  |
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Post by braided-rug on Dec 18, 2006 15:59:54 GMT 10
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Post by braided-rug on Feb 26, 2007 18:38:53 GMT 10
I saw some people eating them in a competition on a TV show called River Cottage today. They also made them into gnocchi and spanokopita.
They pinched them or something to eat them.
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Post by braided-rug on Feb 27, 2007 11:33:00 GMT 10
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Post by braided-rug on Feb 27, 2007 11:46:19 GMT 10
I read this blog entry, will post link. It is interesting. On river cottage the Greek pie was made with nettles, and we make ours with chard or silverbeet. " posted by Jamie at 12:30 PM Saturday, May 28, 2005 Revelations... The Greek cookbook has already educated us and improved our lives. That sounds like a grandiose statement, but here's why: (1) There's always something "missing" from an American spanakopita, isn't there? A little something-something that you can't put your finger on? Well, if this author is to be believed (and I think she is), the Greeks don't just use spinach in their pies. They make use of a vast array of wild herbs as well. The specifics vary by region, but in certain areas they are especially fond of sorrel, purslane, and nettles. It's all very Hugh Fearnley-Whittingstall. In addition to the wild greens, the recipes are likely to include a combination of chard, spinach, parsley, green onions, etc. In other words, they aren't as one-dimensional as we have interpreted them. (2) There's another way to prepare greens for a pie besides boiling them. Apparently the traditional method is to chop them coarsely, salt them, and then knead/rub/pound them in a colander or sieve until they soften and their thick green juice trickles out.** I imagine this was devised as a way to substitute elbow grease for expensive firewood. Being a little work-averse, I used my KitchenAid mixer, with the paddle attachment, to do the pounding. Then I pressed the greens in a colander and gave them a final squeeze with my hands before putting them into the pie. It worked perfectly. (3) The s.o. has never liked spanakopita. That pains me, because I make a pretty good one if I do say so myself. But thanks to this book, we have arrived at a happy compromise. It turns out not all Greek pies are made with phyllo. Last night I cooked an Epirote recipe called "Mixed Greens Pie with a Cornmeal Crust" that was for all intents and purposes a cross between spanakopita and polenta. It was a hit with both of us. Harmony reigns. ... So anyway, I think I'll have some leftover greens pie for lunch. Life is good." From: 10signslikethis.blogspot.com/2005_05_01_archive.html |
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Post by braided-rug on Mar 21, 2007 12:47:38 GMT 10
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Post by braided-rug on Jun 10, 2007 11:53:33 GMT 10
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Post by cupcake on Jun 12, 2007 3:26:33 GMT 10
Those are interesting. Will have to give them a try. I just made a quiche yesterday and some tea. I love using this "free" food.
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Post by braided-rug on Jun 12, 2007 12:55:47 GMT 10
I admit nettles are a joy to me. I wonder if I will come across some again. I hope you enjoyed your quiche. |
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Post by cupcake on Jun 13, 2007 5:39:50 GMT 10
Ah the quiche was good. Will be making nettle soup tomorrow. I want to dry a bunch for the winter. There are tons of nettles growing in the forest, I wan't to pick those too but I am not sure if I have the right to pick them.
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Post by braided-rug on Jun 13, 2007 10:05:39 GMT 10
I wonder if you google wildcrafting france maybe someone knows the rules?
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