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Nettles should be blanched to destroy the formic acid before eating (Handle with gloves of course). Bring a pot of lightly salted water to a boil & prepare a bowl of ice water on the side. Once the water is boiling, plunge the nettles in the water for no more than a minute or so (the nettles should be bright green & not over cooked). Quickly drain ...


I have only had them as a tea with raspberry leaves. Refreshing enough, but nothing I'd actively forage to accomplish. However since the USDA report (direct PDF download) says that stinging nettles are 2.7% protein, and high in a number of vitamins and minerals, I think I'll try using them in a few dishes. Initial collection and preparation for cooking ...


Very carefully!! Seriously need to be blanched/boiled to render the Formic acid inert. Formic has a much higher effect on organics than its relative acidity would suggest. From here use like cabbage or such.


This is a good place to start: http://www.theguardian.com/lifeandstyle/2012/mar/30/nettle-recipes-hugh-fearnley-whittingstall Nettle Soup Adapted from Hugh Fearnley-Whittingstall Around 150g nettle tops 30-35g knob of butter 1 onion, peeled chopped 1 large or 2 smallish leeks, trimmed, washed and finely sliced 2 celery sticks, chopped ...


In Russia we make a soup with nettles. It's very very tasty! I have no receipts from myself, but I have some links on Russian receipt forum, maybe it will be useful.


My mother makes gnocchi with nettles. You can make them both with or without potatoes. Another nice recipe is meat/pork joint wrapped in nettle and bread. This one may be quite unpractical to prepare outdoor though as you need to bake it.


If you're feeling extra adventurous, you can eat it raw! If you fold up the nettle leaf, such that it "breaks" the little pricklers (they're like little needles) on leaf, you should be able to eat it without issue. The trick is to fold/roll the leaf up all over and tightly, so it forms a small compact ball. Your stomach acid is much stronger than the formic ...


Like a lot of other people have said, cooking neutralises the sting, but blending them to a paste, in an oil or a pesto works too. The reason for this is that the sting is not just the acid component, but the delivery mechanism: the little hairs on the leaves are hollow, and act as little hypodermic needles. If you blend the leaves, you destroy the little ...


We've made Indian-style saag paneer with nettle and it was great! Just substituted the spinach/mustard-greens with the nettle.

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