Nourishing nettles


My nettle patch is making its annual comeback so it’s time to think about drying and soup-making. Nettles are rich in vitamins and minerals, particularly iron—42 mg per 100 g—more than red meat!

I dry nettles by simply picking the leaves (warning: wear gloves!) and laying them out on a sheet of paper or a drying screen. When they’re dry and brittle (and have lost their sting) I crush them with a rolling pin and rub them through a coarse sieve. I add a spoonful to anything I’m cooking—casseroles, soups, bread, omelettes. A great way to boost the iron content of a meal.

I made nettle soup for the first time last year and we really enjoyed it.

Here’s a recipe.


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