Soon is the best time to pick up bushy nettle seedlings that can be used all day long.
Spring and early summer are the best times to collect nettles. Mari Moilanen
Nettle is one of the first natural delicacies to pick in the spring.
Nettle is a real superfood of nature. There is no competitor to nettle’s nutrient richness in nature.
Nettle contains iron in many amounts compared to spinach. It is also rich in vitamin C. It also contains more calcium than milk.
The best time to collect nettles is spring and early summer before the plant blooms. Delicate, soft top shoots are best picked.
The nettle harvest season can be extended by mowing a large plant, in which case the new delicious top shoots will burst for picking in a couple of weeks and wild herbs will be available throughout the summer.
The burningness of nettle, which is playfully slandered into a tongue, is quickly defeated by boiling in boiling water. A quick burst retains the delicious green color of the nettle and tame the burning.
Plucked nettle is used like spinach. It is well suited for stews, soups, pies and pancakes, as well as cooked in pancakes or as a side dish in butter and cream. The strong taste of nettle rounds up to a mouth-watering delicacy with cream and butter.
The nettle is a great side dish, especially for fish, and in the classic combination, the salmon gets a nettle sauce.
Nettle seedlings are ready for cooking after a quick sprout.
The nettle soup and early onion pestle go well together. Roni Lehti
This is how the robbery goes
Boil a copious pot of water and season it with salt. When the water boils briskly, immerse the nettles in the water and allow them to boil for about 30 seconds.
Pour the nettles into a colander and stop the cooking by pouring cold water over the nettles. This preserves the light green color of the nettles.
Squeeze out more liquids and the nettles are ready to use.
Use nettle in sauces, pancakes, pies and super-healthy smoothe.
Nettle soup and early onion wash
3 early onions with stalks
1 dl pumpkin seeds
1 dl grated parmesan
1 clove of garlic
cold pressed rapeseed oil
salt, pepper
a couple of drops of tabasco
liter of young nettle leaves
2-3 tablespoons butter, 2-3 tablespoons wheat flour
hot drinking milk
salt, white pepper, a pinch of sugar
1. Make a pesto first. Cut the onions into pieces and run finely in a blender or similar. Pour the pumpkin (or sunflower) seeds into a powder. Squeeze the garlic.
2. Put the onion and seed powder, garlic and grated cheese in a blender. Gradually add the oil until the mixture is pasty. Season with salt, pepper and tabasco.
3. Rinse the nettles (you can also use spinach if not found in the nettles) and sprinkle them quickly. Cool, squeeze the liquid and beat finely.
4. Melt the butter in a saucepan and mix in the wheat flour and nettle. Gradually add the milk, beating all the time, until the mixture becomes a thick soup. If you want a smoother soup, squeeze it a few times with a hand blender. Serve with rye bread and onion pesto.