Nettle

Stinging nettle is a wild plant that has been used for centuries not only as a medicinal herb but also as a wholesome culinary ingredient. Young leaves harvested in spring are nutritionally rich, containing vitamins C and K, iron, calcium, and chlorophyll. In the kitchen, they are most commonly used blanched or sautéed as a substitute for spinach. They work well in soups, sauces, stuffed pasta, risotto, or as a filling for pancakes and pies. Once cooked, the stinging properties disappear and the leaves develop a delicate, earthy, herbaceous flavour.