What to do after the harvest
- To store for tea purposes, simply rinse and spread out to let them dry (this won’t fully remove the sting so handle with care).
- To use directly, start by removing the stems (wearing gloves). The leaves can then be cooked (for instance added to a soup or stew for protein) or blended (if making a pesto or a dip): either method will eliminate the sting.
- To preserve, blanch the de-stemmed leaves for a few minutes in salted water, drain well, chop roughly and freeze. Keep the water to use as stock! It can be frozen too, if not using at once.
- Eat fresh as an energy-boosting trail snack. They tingle a bit but rolling them slightly between your fingers first will tone that down.
- To dry them, spread out in a tray and leave a week or so. The seeds are then easy to rub off the stems (I use my fingers but you can also rub between two sieves or the like. Don’t worry about the very fine stems). Store in a jar in a cool place. Sprinkle a teaspoon onto your breakfast as a tonic supplement. (I don’t like taking a teaspoon directly because the texture of a clump of dried seeds in your mouth is a bit odd.)
A few recipes:
- Tea: Put fresh or dried leaves in a pot and boil until the water starts turning green, or longer for a stronger brew (pouring hot water over the leaves is not enough to bring out the buttery feel of proper nettle tea). Optional: adding a few drops of lemon will turn it pink! If the season allows, throw in fresh bramble tops for a really good pairing.
- Quick sauté: Sauté sliced garlic in some butter (with a pinch of chili if you like). Add fresh nettle leaves, season and fry till fully wilted. Serve with a squeeze of lemon.
- General: Substitute fresh leaves for spinach in any recipe.
- Nässelsoppa (Swedish nettle soup)