Nettle season is here! At least here in the northern parts of Europe. I grew up eating nettles. As soon as it started raining my mum sent me and brother out to pick these green burning leaves. But we loved the soup so much that it was worth it.
It’s such a great feeling of finding something growing wild in the nature and be able to pick it, use it and eat it – all for free. And it’s super healthy as well. Nettles are packed with vitamin A, iron and proteins. You can dry the leaves and blend them into a fine powder and use it in cooking, for nettle tea or when baking bread. Or you can do what I do in this recipe and blanch them and use them for soup. After blanching you can put the nettles in freezing bags and freeze for another day. I always say that you can substitute nettles for spinach. It works great as a pie filling, in breakfast muffins, eggs florentine and so on. It’s so tasty and delicious! Read more
