Most of us remember being caught in a nettle patch with too much exposed skin and no easy way out.
Such a nutritious plant must protect itself, after all, and some believe the sting itself has health-giving properties.
Individual sensitivity to nettles varies. For some, it stings for a few minutes while for others it causes a numbness that may last a few days.
Being protected with long sleeves and gloves should keep the stinging to a minimum when gathering this delicious herb. The stinging properties are neutralized by crushing, drying, or cooking.
Stinging nettles (Urtica dioica) are native to North America, as well as Europe, Asia, and North Africa. They like moist, rich, dark soils.
Locally, they will be found in recently-drained beaver dams, around old farmsteads, and in disturbed areas. They grow in the same place year after year.
Nettle country also is wood-tick country, so be sure to have your clothing tucked in (light colours make it easier to spot the ticks). As well, insect repellent sprayed on the pants may discourage ticks from hitching a ride.
Nettles for food are best picked in early spring. Right now, and up until they are about 75 cm tall, the leaves are ideal for using fresh, or drying and freezing for later.
To dry, place whole plants in a warm area with good air flow until thoroughly dry and then remove the leaves from the stocks. To freeze, nettles must first be blanched.
Nettle tea traditionally has been used as a “blood purifier” or spring tonic while nettle leaves, roots, and seeds have a long list of medicinal properties, including promoting prostate health in men over 50.
Cream of nettle soup is delicious! Nettles can be eaten like spinach as greens or as a substitute for spinach in any recipe.
Dried nettle leaves can be ground in a food processor and re-hydrated by covering in boiled water for use in recipes that call for frozen spinach (diluted, the water makes good nettle tea).
Six cups of fairly tightly-packed fresh nettle leaves equates to a 300 g package of spinach.
Note: I am an avid gatherer of wild food. From the first early spring shoots of stinging nettle to late fall rosehips, there is plenty of food out in the wild just waiting to be gathered.
This series of articles will highlight wild mushrooms, berries, and herbs when they are available.
An excellent guide to collecting and cooking wild edibles is called “Abundantly Wild” by Teresa Marrone.
If readers have ideas for articles or knowledge to share, contact me at rneilson@fortfrances.com
Fort Frances Times
Local News from Across the Rainy River District
