It is Nettle season. This is our third year harvesting and enjoying these early spring delicacies. We have come to look forward to their arrival as a harbinger of new spring growth (of the edible variety). It still amazes me that the plant so dreaded on childhood hikes for its sneaky sting on an uncovered arm or leg is now cherished and enjoyed as a healing spring tonic.
We are working with our friend and neighbour Stephanie Cottell (registered holistic nutritionist, peasant farmer and wildcrafter) to gather these high quality, spring delicacies for delivery to the new Fairfield Market this Thursday. If you don’t have a reliable source to forage for clean, unpolluted nettles then we recommend that you contact Jennifer to place your order for the first (and most potent) harvest of the season.
Nettles (Urtica Dioica):
- are a valuable source of vitamins and minerals such as Vitamin C, Beta Carotene, Calcium and Iron
- are a good source of chlorophyll
- have a very high plant protein content
- help to reduce seasonal allergy symptoms
- grow prolifically without the need for high input agricultural practices
- taste great and are very versatile
Be warned: Raw nettles produce substances that irritate the skin. Wear gloves or use tongs when handling uncooked Nettles! Once these babies are steamed, dried, sautéed or baked they lose their sting!
Helpful Hint: There is almost always a volunteer “nurse” plant growing close by to any nettle patch. If you do get a bit of a nettle sting, just look out for the leaf of the Broad-leaved Dock (Rumex Obtusifolius). Tear off a small piece and rub it onto the area of irritation. It magically soothes the burning sensation. Ah… wonderful nature!
Creamy Nettle Pasta Sauce
2 cups nettles (50 g)
2 tbsp flour
2 tbsp butter
1 medium onion
2-3 cloves garlic
2 cups milk, cream or combo
olive oil
4-6 large mushrooms
freshly ground pepper
pinch nutmeg
Wearing gloves or using tongs, place raw nettles into a vegetable steamer and steam for about 10 minutes. Set aside.
Chop onions and begin to sauté in a little olive oil while you crush and chop the garlic and slice the mushrooms. Add these to the onion, and sauté gently for a few minutes. Set aside.
In a small saucepan, melt the butter over medium heat and slowly stir in the flour to make a roux. Cook for a few minutes, stirring constantly, and then slowly add the milk. Continue to stir as the sauce thickens. Once the sauce has thickened reduce the heat to minimum and add sea salt, pepper, and nutmeg to taste.
Using kitchen scissors, roughly chop up the the steamed nettles into the sauce, add the cooked onion mixture and give it all a gentle stir. Serve over your favourite pasta and top with freshly grated asiago or parmesan cheese.
Bon appétit!
Nettles are handpicked on our farms (Sister Moon and Jollity) on Thetis Island, BC with respect for our Earth and gratitude for her abundance.
Written by Stephanie Cottell and Elisabeth Bond. Photos by Elisabeth and Noah Bond.
