Stinging Nettles.

When picking stinging nettles always just pick the tips. Not only are these are the best bits, but it saves you a lot of prep time when you get home. Nettles have endless uses…here’s what I did with my batch today. Liz x

I usually make nettle soup but fancied a light barley stew today. Simple recipe…

Start with a rough, sort-of sofrito (sautéed diced veg) I used onion, swede, carrot and celery…with thyme, garlic, a bay leaf, oil and seasoning. Fry until soft then add barley, mushrooms and water and simmer. Add water as needed. Freshen with a squeeze of lemon juice and stir in some washed nettle tips. Cook for another couple of minutes to wilt the nettles and serve.

  

I also made nettle, lemon and almond pesto with rest of my haul. Blanch the nettles to remove the sting, then cool under cold water and squeeze. Put in a food processor with a large handful of almonds (they don’t have to be blanched, that’s just all I have at the moment), a generous glug of olive oil, a crushed clove of garlic, the zest and juice from half a lemon, salt and pepper.

    

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