Stinging Nettles:
Natures Favorite Torture Implement or Your Next Delicious Meal?
With a name like "stinging nettles," they sound like something you'd want to avoid at all costs, not a tasty treasure gourmands would seek out in the woods. True, they'll cause a nasty, painful rash if you should happen to brush up against them with bare skin, but are you going to let that keep you from sampling one of nature's most delectable treats?
As winter melts into distant memory, spring greens—including stinging nettles—are poking up all over the place. Stinging nettles grow abundantly in rich soil, moist woodlands, thickets, and along rivers, creeks, streams, and partially shaded trails The plants, which have bright green, pointed leaves, tend to grow in patches and can reach heights of six feet or more. The leaves and stem are covered with tiny, nearly invisible hairs that sting and leave a rash when they come in contact with bare skin. Be sure to wear gloves when handling wild nettle as the sting can be painful and the resulting rash can last up to 24 hours.
Handling stinging nettles may require a bit of extra effort, but it is well worth it—the flavorful plant is one of the most nutrient dense foods you'll find anywhere. Nettle greens are a rich source of calcium, magnesium, zinc, iron, cobalt, copper, potassium, trace minerals, chlorophyll, the B-complex vitamins, and more. According to folk wisdom, nettles serve as a blood purifier, increase hemoglobin production, stimulate blood circulation, boost energy levels, and alleviate chronic skin ailments. They've been shown to effectively treat hay fever and other allergies. Packed with minerals and amino acids, they help to build healthy bones, hair, skin, and teeth. They even contain the mood enhancing chemical seratonin. Best of all, once cooked, nettles lose their sting—and they're delicious!
Tender young nettles are sweet with a slightly peppery flavor. Cook them as you would spinach (they cannot be eaten raw). Most common in Italian cooking, they make a lovely addition to risotto and an ideal filling for ravioli.
