Wild herbs are a difficult ingredient for Finns.
By adding one ingredient to the nettle slaw dough, you get even better slats. Mari Moilanen
You can get that again, namely free superfood. Nettle is a rare wild herb because Finns know how to use it in cooking. Many other wild herbs remain uncollected. Good examples are, for example, dandelion, goat’s pipe or milk horsma.
As soon as the nettles raise their heads, the natural product advisor and food influencer does Mari Moilanen stinging nettles. There is a little juju in his recipe. Moilanen’s secret weapon for these lettes is the addition of lemon peel.
– It refreshes the earthy and strong taste of the nettle. Nettles are good, these are even better, Moilanen praises.
Nettles are at their best when picked and eaten young.
Nettles should always be scooped or dried before eating. Mari Moilanen
Nettle is a real superfood. There is almost no rival for its nutritional richness. Nettle has much more iron than spinach. It also contains plenty of vitamin C. It also has more calcium than milk.
Nettles can be used in cooking just like spinach, but with the difference that nettles are never eaten raw.
They are either dried and ground into a powder or the leaves are crushed before use to remove the pungent acids.
The best time to collect nettles is spring and early summer before the plant blooms. Tender, soft top shoots are the best to pick.
Nettles
5 dl oat milk
2 eggs
3 dl spelled flour
1 teaspoon of salt
1/2 dl liquid vegetable fat
1 l nettles (peeled and chopped approx. 2 dl)
Zest of 1 small organic lemon + juice to taste
liquid vegetable fat preparation for frying
1. Steep a liter of nettles in plenty of boiling water seasoned with salt. Measure a couple of liters of water in the pot, add a pinch of salt and let the water boil. Add the nettles and wait until the water starts boiling again. Pour the collected nettles into a strainer and pour cold water over it. Squeeze out liquids, shred.
2. Measure the oat milk into a bowl, add the eggs and mix. Add salt and flour, lemon peel and juice and finally vegetable fat. Bake crispy patties from the dough in a hot pan, brick or grill cast iron pan. Serve with lingonberry puree or jam as a side dish.
Tip!
The nettle harvest season can be extended by mowing the plant that has grown large, in which case the new top shoots will emerge for picking in a couple of weeks and the wild herb will be available all summer long.