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01 Aug 03 - 10:08 AM (#995002) Subject: BS: Advice on preparing nettles From: Kim C I have a field FULL of stinging nettles at my house. I know they are very nutritious to eat. I know one has to go to harvest with long sleeves, trousers, and gloves. (I have stepped in them enough times to figure that one out!) I know they can be steamed like greens, and dried to make tea. I'd like to try it this year. How do you fix nettles? |
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01 Aug 03 - 10:17 AM (#995012) Subject: RE: BS: Advice on preparing nettles From: GUEST,MMario a page on cooking nettles Pasta with nettles and parmasan (bottom of page) |
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01 Aug 03 - 10:31 AM (#995018) Subject: RE: BS: Advice on preparing nettles From: Kim C MMario, somehow I knew you'd be the first to answer! ;-) Thanks - those are great links. |
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01 Aug 03 - 11:06 AM (#995039) Subject: RE: BS: Advice on preparing nettles From: Janie Yum! We love nettles at our house. Another good way to fix them is to partially cook chicken breast on the grill, wrap them with nettle leaves, add a little garlic, lemon and olive oil, wrap the whole shebang in foil, and finish cooking on grill until the chicken breasts are done. They are also good steamed just like you would kale or other greens. Good links, MMario! Janie |
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01 Aug 03 - 11:48 AM (#995068) Subject: RE: BS: Advice on preparing nettles From: sian, west wales mmmmmm .... chicken 'n' nettle soup. The best! sian |
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01 Aug 03 - 11:53 AM (#995070) Subject: RE: BS: Advice on preparing nettles From: GUEST,MMario if it's about food, I am always interested - even if I don't know the answer. |
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01 Aug 03 - 12:32 PM (#995094) Subject: RE: BS: Advice on preparing nettles From: GUEST,et guest Yes, and to take the sting out of whatever you missed covering,just use Listerine! Honest. Tried it and it does work. Works for mosquito bites too. Elaine |
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01 Aug 03 - 12:33 PM (#995095) Subject: RE: BS: Advice on preparing nettles From: fogie My late father used to make nettle beer. It was when I was about 7-9 He gave me a taste of it and what I can remember of it was fantastic. Unfortunately the next day I came out in a major rash. Our old doctor saw me and said, Im sure we'll never find out what caused it -it's some kind of allergy/ nettle rash! My father didn't say any more, and we went home in silence. |
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01 Aug 03 - 01:23 PM (#995123) Subject: RE: BS: Advice on preparing nettles From: Kim C Nettle Beer! Ohmagawd. I'll have to tell Mister - he's just got into brewing. And I must say, his first batch of brown ale turned out pretty righteous! All right, then, I'm gathering some nettles when I get home tonight. I'll let everyone know how it goes. :-) |
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01 Aug 03 - 01:29 PM (#995129) Subject: RE: BS: Advice on preparing nettles From: Bert Don't eat them raw. |
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01 Aug 03 - 02:16 PM (#995163) Subject: RE: BS: Advice on preparing nettles From: Deckman Out here in the Pacific Northwest, we have a lot of stinging nettles. Did you know that the natural antidote usually grows within ten feet? It's the swordfern. I have never seen a patch of nettles without seeing a patch of swordferns close by. If you get stung, just break off a young and tender swordfern stalk and crush it. The juice that comes out will stop a nettle sting! Aint Nature great! CHEERS, Bob |
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01 Aug 03 - 02:29 PM (#995170) Subject: RE: BS: Advice on preparing nettles From: Kim C Thanks Bert. ;-) Usually when I get stung, I just make a face and swear. The stinging itself doesn't really last very long, but that initial blast is, shall we say, pretty darn stunning. |
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01 Aug 03 - 03:05 PM (#995193) Subject: RE: BS: Advice on preparing nettles From: Les from Hull In the UK it's the Dockleaf that performs the same service. I always understood that to be really good nettles had to be young, late June at the latest. They often grow by the roadside over here and should be well-washed to remove traces of motor pollution and pee! When I was a kid they used to make a refreshing non-alcoholic 'nettle beer' in the town of Heysham, Lancashire. As far as I know they still do. I can't turn up a recipe for it though. Perhaps it's been taken over by the Coca-Cola Company. |
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01 Aug 03 - 03:23 PM (#995204) Subject: RE: BS: Advice on preparing nettles From: GUEST,Ed I agree with Les Nettles must be young. If you wish to try them at this time of year, only take the very top (and hence young) leaves. Deckman, Whilst it may be nice and comforting to think that 'nature' puts swordfern next to nettles for human convenience, it doesn't. Nature gives no more thought to humans than it does to ants or house flies. |
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01 Aug 03 - 03:29 PM (#995209) Subject: RE: BS: Advice on preparing nettles From: GUEST,Raedwulf I can confirm that what you want is nettle-tops. I've made nettle soup three times this year already. The older the leaves get, the coarser they get, so just snip out the top two or three pairs of leaves. The taste is probably best described as spinach & tea i.e. rather tannic spinach. How tannic depends on how old the leaves are... |
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01 Aug 03 - 03:36 PM (#995215) Subject: RE: BS: Advice on preparing nettles From: Kim C Well, here's what happens, see. We have this field next to our driveway that gets mowed about once a month. The nettles get cut down, but then they grow back. What's out there right now isn't any more than abour 6" tall, if that. I don't know if that counts as "young" or not, but the current crop hasn't been growing any more than about 3 weeks. I'll remember that about the top leaves. :-) |
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01 Aug 03 - 04:51 PM (#995270) Subject: RE: BS: Advice on preparing nettles From: GUEST Nettles are ok until the middle of April, they become too coarse after that date and are useless for making lovely creamy Champ or Colcannon. Boil the young Nettle tops in milk, slowly, while the Potatoes boil, when the Spuds are ready dry them off and with a sturdy Beetle pound them merciless, then drain the milk of the boiled Nettles and with a portion of salt in the Spuds, add the nettles and finish off with another good pounding. Add a lovely big dollop of butter and then get stuck in to the creamy nectar of the gods. God i`m bloody dying with the hunger. Ard Mhacha. |
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01 Aug 03 - 05:00 PM (#995276) Subject: RE: BS: Advice on preparing nettles From: GUEST,jennifer I used to feed them to the baby when he was weaning! He loved them. Never dared tell the health visitor. There is a famous cornish cheese called Yarg whose rind is covered in nettle leaves, they pay the locals to pick them. You can make string from the stalks, and they're great for activating compost. And apparently (haven't tried this one but mean to) if you dry them in a dark place, crumble the leaves and add to chickens' feed in winter they keep the yolks nice and yellow. Wonderful things! |
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01 Aug 03 - 07:10 PM (#995331) Subject: RE: BS: Advice on preparing nettles From: DonMeixner First you have to roll around in them naked playing and accordion or a tiple. Don |
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01 Aug 03 - 07:23 PM (#995337) Subject: RE: BS: Advice on preparing nettles From: Deckman Don ... all that sounds fine to me, but YOU have to tune the tiple! bob |
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01 Aug 03 - 07:56 PM (#995359) Subject: RE: BS: Advice on preparing nettles From: Kim C April?! We don't even HAVE them in April. Anyway in Tennessee the growing season is longer for just about everything. I'm going to give it a try tomorrow. I've been tattooed... you'd think I wouldn't be scared of a little stinging nettle... |
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02 Aug 03 - 09:52 AM (#995518) Subject: RE: BS: Advice on preparing nettles From: Rapparee Not only are nettles good for you, but long ago I read that the leaves were collected by the Japanese ninja, dried, and ground to fine powder. It was then thrown in the eyes of opponents who might be trying to capture them. |
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02 Aug 03 - 12:53 PM (#995584) Subject: RE: BS: Advice on preparing nettles From: Kim C Well, now, I thought dried nettle was innocuous, and used for tea. Anyone ever handled it dry? |
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02 Aug 03 - 12:55 PM (#995585) Subject: RE: BS: Advice on preparing nettles From: Raedwulf High in Iron, vitamins & natural histamine, apparently, Rap! Although I would have thought sand would have been much simpler for the ninja... Rædwulf's Nettle soup (loosely adapted from others, but mostly Hugh Fearnley-Whittingstall & Lindsay Bareham) Serves a reasonably hungry 1 As many nettles/nettle tops as suits (about a loosely (lob in a bucket & don't trouble to squash) quart fresh). An onion, chopped A stick of celery, chopped Vegetable/chicken stock Generous pinch of nutmeg Thyme Butter Soften the onion in the butter. Add the stock, nettles, celery & nutmeg. Simmer till done. Liquidize. How simple did you want? :) You can add anything else you please, of course (my usual method of cooking - "I've got that, that, & that... OK..."). I've seen specific mentions for carrots, rice & spring onions, but mine don't last, I'm tellin' yer... :) |
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02 Aug 03 - 12:59 PM (#995590) Subject: RE: BS: Advice on preparing nettles From: Kim C Ohmagawd, but that sounds SO good................. |
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02 Aug 03 - 04:32 PM (#995626) Subject: RE: BS: Advice on preparing nettles From: GUEST Kim, In Ireland of the beautiful temperate climate April is mid-Spring, and in Tennessee if you don`t have them by then, what kind of climate do you have?. Ard Mhacha. |
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02 Aug 03 - 05:19 PM (#995643) Subject: RE: BS: Advice on preparing nettles From: Bert Yes the dried leaves will sting you. |
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02 Aug 03 - 06:17 PM (#995670) Subject: RE: BS: Advice on preparing nettles From: Cattail Hi, all you great folks out there, I too remember going to Heysham as a child and having nettle beer. As I recall, (and we're going back a looonngg way here), it was a very refreshing and tasty drink. I got this recipe from somewhere, but have never tried making it as yet. So don't blame me if it tastes aweful. ;) ===================================================== NETTLE BEER To make nettle beer, boil for half hour, 4 lb of the green sprouts of young nettles in 2 gallons of water; Then strain off the liquor and add 1 lb granulated sugar and 2 teaspoonfuls of ground ginger. Stir until the sugar is entirely dissolved and the ginger incorporated. Pour the beer into a wooden vessel that can be covered up, or a stone jar; A cask is best. Lay on the surface of the liquor a small piece of very dry toast spread with ½ oz of dried yeast. Keep the vessel almost covered and let the liquor work for 3 days, then bottle it before it has quite finished working. The bottles must be perfectly dry, or the beer will mould, and they must be securely corked. March and April are the best times for making nettle beer. ====================================================== Could I also suggest that if you try it, do be careful in case the bottles explode, you do hear stories of this happening. Cheers and beers Cattail 0~ |
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02 Aug 03 - 07:15 PM (#995693) Subject: RE: BS: Advice on preparing nettles From: Gareth Sodium Chlorate prepares them as well as anything. Gareth |
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02 Aug 03 - 08:09 PM (#995706) Subject: RE: BS: Advice on preparing nettles From: Kim C It's hot in Tennessee. Although, this year, it got hotter a little later than usual. I didn't notice the nettles until at least May. But we will have them until probably October. And it could be that Tennessee nettles are a different species than Irish nettles. I don't know. Anyhow, I didn't get out today to get some, but it's on the menu for tomorrow. So if I dry the leaves for tea, I should still wear gloves when handling the dried leaves? |
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02 Aug 03 - 08:55 PM (#995715) Subject: RE: BS: Advice on preparing nettles From: Bert I dunno about that Kim C. Try it. I know that I have been stung when handling dried nettles. |
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03 Aug 03 - 03:00 PM (#996013) Subject: RE: BS: Advice on preparing nettles From: Peg I make cream of nettle soup; use them just like any other greens. I would not advise eating them at this time of year, however; the young shoots in spring are the most nutritious and tender; they are a spring tonic after all... the tea is very refreshing and helps keep you slim they say. |
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03 Aug 03 - 03:56 PM (#996035) Subject: RE: BS: Advice on preparing nettles From: Kim C Okay, then, answer me this. Does "young" pertain to the time of year, or the length of growth? Since the current crop of nettles in my yard has only been growing for a few weeks since the field got mowed, they are small, and I would consider that "young." Around here they get mowed down too often to get really old. |
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03 Aug 03 - 04:00 PM (#996037) Subject: RE: BS: Advice on preparing nettles From: ard mhacha Kim you should be alright, the new growth will be tender, so start pickin`.Ard Mhacha |
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03 Aug 03 - 04:19 PM (#996052) Subject: RE: BS: Advice on preparing nettles From: GUEST,Peter from Essex Old ones can be steeped in water to make an excellent liquid plant feed although when using it it helps if you have no sense of smell. |
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03 Aug 03 - 09:00 PM (#996160) Subject: RE: BS: Advice on preparing nettles From: Kim C All right! I made some nettle soup for supper, and it was darn good. Thanks everyone for all your help. :-) |
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04 Aug 03 - 11:54 AM (#996515) Subject: RE: BS: Advice on preparing nettles From: Dave Bryant You've only got to listen to listen to the Ralph McTell song. Nettle Wine In my country garden, underneath the mountain With dead-nettles growing all around the door Early every morning the sun comes up the mountain Setting in the sea in the evening once more. Take some water from the brook Wondering who it was that took the stones from the mountain to build the cottage here Two up and two down, miles from the nearest town I wonder who it was but the reason why is clear Take a bunch of nettles, add a little water Drawn from the stream running outside the door Leave it for a month or two, bottle it and drink the brew Watch the suns go down in the sea once more. Take some wood to build a fire Could you really get much higher than standing in the doorway with a glass of nettle wine My lady beside me, the mountain behind me Before me the sea and the red skyline. |
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04 Aug 03 - 02:04 PM (#996586) Subject: RE: BS: Advice on preparing nettles From: ard mhacha Peter, I feed my Vegetables on Nettle water, espically good for Tomatoes, place an amount of cuttings into a bucket and submerge them in water, let them sit for a couple of weeks, a beaker full to the half-gallon, and you will have a good supply of the best fertiliser. Ard Mhacha. |
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04 Aug 03 - 04:59 PM (#996655) Subject: RE: BS: Advice on preparing nettles From: Deckman GEE! The things you learn on Mudcat! Bob |
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05 Aug 03 - 07:58 AM (#997000) Subject: RE: BS: Advice on preparing nettles From: ard mhacha Deckman a wee addition to that fertiliser recipe, a couple of spoonfuls into a glass of poteen, belt`er down ye, and it will make Viagra redundant. Ard Mhacha. |
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05 Aug 03 - 11:03 AM (#997119) Subject: RE: BS: Advice on preparing nettles From: Kim C Is it the nettles or the poteen? ;-) |
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05 Aug 03 - 03:48 PM (#997352) Subject: RE: BS: Advice on preparing nettles From: ard mhacha It is the combined force of the power of nature. Ard Mhacha. |
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05 Aug 03 - 04:46 PM (#997388) Subject: RE: BS: Advice on preparing nettles From: Jenny Islander Up here, the local equivalent is devil's club (Echinopanax horridum). All you wincing West Coasters out there will agree with me that devil's club is horrible and has no redeeming qualities from ground level up--the root is said to contain insulin, but the rest of the plant is prickly or poisonous or both. EXCEPT: Some years back in early spring, when the leaves of the devil's club were still closed up like little green cabbages, I met a nice lady by the side of the road. She had a shopping bag and a kitchen knife. She would stroke a leaf buds with the back of her hand, wait a moment, and then either cut the buds off to put in her shopping bag or move on to the next patch. I asked her what she was doing with--ecch!--devil's club. She said that if you gently touch the leaf buds and they don't prickle you, you can eat them(!). Boil in three waters, as is usual for wild plants. She said they taste, basically, green. I've never quite had the courage to try it. Anybody else out there know of this use for the Plant From Hell? Have you actually--gulp--eaten devil's club? |
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06 Aug 03 - 12:15 AM (#997652) Subject: RE: BS: Advice on preparing nettles From: Bert devil's club - sounds like a certain folk song society;-) |
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06 Aug 03 - 01:48 AM (#997674) Subject: RE: BS: Advice on preparing nettles From: Deckman I know Devil's Club. It very common in the Cascade Mountains. It pretty from a distance, but the closer you see it, the more distance you prefer. I've seen some tall and dense thickets of the stuff that I'll bet would actually kill you if you fell into them. I suppose the next thing I'll see on this thread is a recipe for Skunk Cabbage! CHEERS, Bob |
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06 Aug 03 - 08:52 AM (#997844) Subject: RE: BS: Advice on preparing nettles From: GUEST,MMario I've had skunk cabbage. unless very carefully prepared it burns like h*ll! (I think it's oxalic acid) - whatever it is the stuff must be very carefully dried completly (with DRY heat- and then cooked thoroughly to break down the acid crystals. |
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06 Aug 03 - 10:59 AM (#997939) Subject: RE: BS: Advice on preparing nettles From: open mike i thought you had to drain off the water from nettles and boil a second time to remove any stinging effect. also in nebraska the anti-dote to nettle stings is jewel weed which always grows in close proximity to it. the plant looks similar axcept is shiny not hairy like nettles. (i think nettles are in the mint family--having square stems--is this true?) |
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06 Aug 03 - 11:23 AM (#997955) Subject: RE: BS: Advice on preparing nettles From: GUEST,MMario jewel weed is an impatiens relative - I wish they had impatiens with the "jaguar" colouration that jewel weed often has |
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06 Aug 03 - 11:27 AM (#997958) Subject: RE: BS: Advice on preparing nettles From: Kim C I didn't boil 'em twice, I just dumped 'em in the broth and let 'em soften up. No problem. |
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15 Mar 10 - 05:29 AM (#2864324) Subject: RE: BS: Advice on preparing nettles From: GUEST,JTT Dead nettle isn't the same as true nettles - completely different plant. With nettles, in Ireland, we eat the young tops until St Patrick's Day, after which the Púca is said to have pissed on them, making them rank in taste. They're delicious sautéed in butter, and in a soup - the same soup recipe as spinach, with a little fat rice (say, arborio) and onions and nettle tops fried in butter, then stock added, and a grind or two of nutmeg, with salt and pepper. Very nice with crusty bread and butter. What is all this about them stinging when cooked? I've never had that happen! I wouldn't personally use them in colcannon, which I make with curly kale, mmm. |
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19 Nov 11 - 08:28 AM (#3259885) Subject: RE: BS: Advice on preparing nettles From: VirginiaTam First you have to roll around in them naked playing and accordion or a tiple. I read recently that nettle leaf is very good anti-inflammatory. Also read that rolling around naked as above was one way of treating rheumatoid pain. I am not keen to try sauteed, souped or tea especially this time of year when they are old if still alive. I might look at health food shops and give capsules a go. |
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20 Nov 11 - 03:54 AM (#3260301) Subject: RE: BS: Advice on preparing nettles From: Big Al Whittle When we were kidss I remember a non-stinging nettle with a white flower. We used to suck on the white flower for a sweet taste. long time ago - does that sort of thing still go on? |
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20 Nov 11 - 11:04 AM (#3260416) Subject: RE: BS: Advice on preparing nettles From: GUEST,Shimrod Al, the 'nettle' with the white flower is White Dead-nettle (Lamium album) - it is a member of the Mint family (Lamiaceae). Stinging Nettles (Urtica dioica) are in the Nettle Family (Urticaceae) - no surprise there then! The common names for plants have no scientific basis and are just a bloody nuisance and a source of endless confusion! |
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20 Nov 11 - 05:47 PM (#3260589) Subject: RE: BS: Advice on preparing nettles From: Raedwulf Shimrod is perfectly correct. On all points, really... ;-) Nettles are very tasty, an excellent source of iron, and fabulous for the compost bin (provided they're not loaded with seed!). The time of year doesn't matter. As with many vegetables it's about the size / coarseness. If you cut them later in the year, take the nettle tops, the young leaves. The flavour, I usually describe as "tannic spinach". They certainly don't sting once cooked. If you really want to try them as a salad... :o ;-) |