Last week's harvest of stinging nettle yielded a jar full of dried leaves. My dehydrator worked like a champ.
I didn't dry all I picked. I saved just enough for supper: pasta, parmesan and nettles in butter with just a tad of salt and fresh ground pepper.
I think I'll add some to the pot tomorrow when I make my favorite tomato florentine soup.
Not only do you grow wonderful things, Sharon, but you also know how to use them in delicious cooking! I admire this so much, since both are definitely outside of my range of talents!
ReplyDeleteI'll be right over, apron in hand, to get the recipe! Yum!
ReplyDeleteI bet supper was delicious! I would never have thought of drying nettles but I bet they are a great addition to have in the kitchen to add to all sorts of meals.
ReplyDeleteMy herbalist friend, Robin, taught me to dry the nettles and then powder them. She adds nettle powder to foods all year. Research has shown positive health benefits of consuming nettle prepared this way. Since my plants are so robust, I'm confident they have much to offer fresh or dried.
DeleteI found my way to this blog from Karen L R.
ReplyDeleteHow I do love nettles and wish I could be in Wisconsin to harvest some for my healing pleasure.
Two years ago, while at my apartment in Stevens Point, I harvested a bushel of nettles to use in a ferment, much like kimchi. I packed it into pint jars and stored in the refrigerator. During late summer and the cold nights of autumn, I would place it on the table at pot lucks. I was surprised that so many people thought that the nasty looking strings tasted like the first burst of spring.
I love your blog site.