Who hasn’t had a nasty touch of stinging nettles. Now they are back around my garden and I am very happy about it. Today I made my first nettle soup, and it tasted fantastic as always. And even better, it contains more vitamins and minerals than both spinach and broccoli.
Nettles are used when the plant is young, but you can cut them down and get new growth. And they can really sting, so use some sort of glowes when harvesting. I use the top of the plant, and they are picked were there are no pollution. Then rinsed in water and I also let them soak a few minutes in boiling water to get rid of the sting. This water is discarded. Then I chop the nettles and simmer them in butter with onion, and I add a little flour before adding some stock. After boiling for 5-10 minutes I use a blender to make the soup smooth, then I add a littlebit of cream. Other use sour cream. I often serve with a boiled egg. Nettles can also be used in other ways.
I might also add other wild plants in my soup, like goutweed (Aegopodium podagraria), an alien species that are hated by many gardeners. It also taste very well. What is really important is to never eat a plant unless you are hundred percent sure of the species, because there are plants that are deadly poisonous.