Grasp the nettle, just don't forget your gloves!!

Nicholas Culpeper, the esteemed 17th century Sussex herbalist, proclaimed that nettles “they may be found by feeling in the darkest night” and if they are found, boy do they sting!  This time of year, stinging nettles (Urtica dioica) are cropping up everywhere, and now is the perfect time to harvest the young leaves prior to flowering.  The leaves can simply be washed and then steeped in hot water for 10-15 minutes for a refreshing, cleansing, anti-inflammatory and nutritive tonic tea; especially beneficial for those in need of extra protein and iron.  Nettle leaves are also a traditional remedy for hay fever and asthma support (being antihistamine), and can nourish the kidneys to aid elimination of toxins.  This is particularly useful for people suffering from arthritis or gout, and for those suffering with skin conditions.  However, it is not just the young leaves that have medicinal benefits.  Nettle root, combined with other herbs, is one of the go-to herbs for the treatment of an enlarged prostate or other urinary symptoms, whereas nettle seed is used to help enhance kidney function.   Also, you don’t have to only take them as a tea, you can use the leaves in a pesto or make a nettle soup (see recipe below). Of course, you can pick the young leaves and freeze to use throughout the year.  You will often find cleavers (the sticky one!) growing near nettle, so pick some of this too and combine with nettle for a refreshing spring clean tea! So go on, grasp the nettle, just don’t forget your gloves!!

Approx 150g nettle tops

A good knob of butter (or vegan alternative)

1 large onion peeled and chopped

1 litre of veg stock

2 celery sticks chopped

1 large potato, peeled and cut into cubes

50g peas (added towards the end)                                                                                                   

Sea salt and freshly ground black pepper

2 tbsp crème fraiche (or vegan alternative)

Drizzle a few drops of extra-virgin olive oil to finish

I would wear gloves to sort through the nettles, discarding anything you do not like and any thick stalks. Wash the nettles and drain in a colander. Melt the butter, add the onion and cook gently for 5-7 minutes until softened.  Add the stock, nettles, potato and bring to a simmer until the potato is soft, about 15 minutes.  Remove from the heat.  Purée the soup with a blender and then season with salt and pepper to taste.  Ladle into bowls and add a teaspoonful of creme fraiche on top and then add a few drops of extra-virgin olive oil to top.