On Tue, 30 Mar 2004 17:37:55 +0100, Kay Easton
wrote:

In article , Rodger Whitlock
writes

The young shoots of nettles are supposed to be a fairly good leaf
vegetable when cooked, having the great virtue of being available
in early spring when little else is.

Yes, they are good - they're a lot more tasty and substantial than some
of the other leaves offered as a 'spinach substitute'. But your finger
pads feel a bit strange after you've picked a pound or so.


From a post in 1999..

Nettle Soup

1 large onion, 1 clove garlic
2 potatoes
2 large handfuls nettle tops, washed!
olive oil, salt, pepper
Pint and a half stock
quarter pint single cream

Peel & chop onions, garlic and potatoes, fry for 3 to 4 minutes in
olive oil. Trim away stems from nettle tops, add to pan, add stock.
Boil rapidly for 15 minutes or until potatoes are cooked. Liquidize to
suit, reheat, season, stir in cream when serving.

For the stock, use either a vegetable stock or a light chicken stock.
If anyone needs a vegetable stock recipe, I have one of those too.
This'll serve three or four people - you can adjust the quantities as
you wish.

Recipe taken from Wild Foods, by Roger Phillips.
Pan Books, isbn 0-330-28069-4
Highly recommended folks, lots of curious recipes - such as Broom bud
salad etc!!

Regards,



--
Stephen Howard - Woodwind repairs & period restorations
www.shwoodwind.co.uk
Emails to: showard{whoisat}shwoodwind{dot}co{dot}uk