Continued from page 1
1. Wash nettles and put in salted boiling water for about seven minutes.
2. While they are cooking, put olive oil, garlic, and hot pepper into a frying pan over medium heat for three to four minutes.
3. Remove cooked nettles from boiling water and put into frying pan with garlic and pepper. Stir and cook for a few minutes, until excess water has evaporated and nettles are coated with oil.
4. Use water nettles were boiled in to cook pasta. When pasta is al dente (chewy), drain and toss with cooked nettles. Serve with fresh grated parmesan. Serves four.
Potato Nettle Soup
200 Nettle Leaves (young shoots) 1 Sml Onion 6 Small Potatoes 250ml Water 1 Tsp Salt 1 Tsp Parsley 3 Cloves Garlic
Method Puree onion, garlic, and nettles with 1 cup of water. Cut potatoes into small pieces. Simmer pureed mixture with potatoes and remaining water for 45 minutes or until tender. Use a potato masher to mash potatoes making soup thick and creamy.
Olde English Nettle Pudding
An old English recipe, which is not a dessert but a hearty main dish. Use English teacup measurement again. Volume of one of these is approximately 250ml Water to top.
Method In a bowl add ingredients below:-
2 Cups Cooked & Chopped Nettle Greens 1 Cup Chopped Onion 1 Cup Chopped Broccoli or Green Cabbage 200g Raw Rice, 1 Cup Minced Beef (omit this if veggie) ½ Cup Suet (beef or vegetarian).
Season with 1 teaspoon salt and a little freshly ground black pepper, mix well, then tie mixture up in a muslin cloth that has been wrung out in cold water. Drop into boiling water and boil for 1 hour, or hang over boiling water and steam for 3 hours. When you remove pudding cloth, you will have a round cannonball of a pudding that is delicious when served with a good gravy or melted butter.
The Nettle Beer made by cottagers is often given to their old folk as a remedy for gouty and rheumatic pains, but apart from this purpose it forms a pleasant drink. It may be made as follows: Take 2 gallons of cold water and a good pailful of washed young Nettle tops, add 3 or 4 large handsful of Dandelion, same of Clivers (Goosegrass) and 2 OZ. of bruised, whole ginger. Boil gently for 40 minutes, then strain and stir in 2 teacupsful of brown sugar. When lukewarm place on top a slice of toasted bread, spread with 1 OZ. of compressed yeast, stirred till liquid with a teaspoonful of sugar. Keep it fairly warm for 6 or 7 hours, then remove scum and stir in a tablespoonful of cream of tartar. Bottle and tie corks securely. The result is a specially wholesome sort of ginger beer. The juice of 2 lemons may be substituted for Dandelion and Clivers. Other herbs are often added to Nettles in making of Herb Beer, such as Burdock, Meadowsweet, Avens Horehound, combination making a refreshing summer drink. Mrs. Grieves, A Modern Herbal As our soils and bodies are very depleted of minerals one of ways for body to absorb minerals quickly is by using wild herbs. Our ancestors used nettles for all kinds of uses, so we have a history in our body of using minerals in these wild herbs.
Judi Singleton is a free lance writer and publisher. If you like this article and would like to hear more of Judi's wisdom about plants. You can join her network at www.ryze.com Herbal Harvest or read her blog at http://herbalharvest.blogspot.com