Stinging nettles (Urtica dioica) are one of the UK’s most abundant wild foods, and they grow absolutely everywhere, making them an easy forage. They’re extremely nutritious, they contain lots of Vitamin C, and they’re one of the richest sources of iron you can find in a plant or vegetable. They’re ten percent protein, which ~ apart from hemp ~ is more than any other vegetable.
Today I made some Stinging Nettle Crisps, the perfect accompaniment to a lunchtime sandwich, or a bowl of Nettle Soup.
Ingredients:
Stinging Nettles
Oil
Seasoning
Method:
Stinging Nettles
Oil
Seasoning
Method:
Using gloves and scissors snip the nettle leaves directly into a bowl or a carrier bag. We’re not washing these nettles, so they need to be clean and free from bird poo, bugs, dog excrement and other nasties. Pick from the top of large bushes and away from popular dog-walking routes.
Remove the leaves from any stalks. Arrange them on a baking sheet. Remember that the leaves still sting at this stage, so be careful!
Spritz lightly with oil, or use a pastry brush to apply a small layer of oil to the leaves. Sprinkle over salt, pepper and chilli flakes (optional). You could probably get really inventive at this stage!
Place in the middle of the oven and cook at about 130c until they go crisp. You may want to turn them over during cooking.
Nettles are extremely delicious and there are lots of crisp recipes online, with various ingredients added, such as tahini, paprika or nutritional yeast.
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