Tuesday: A not very nettlesome soup

Barley-nettle soup with chives, topped with Parmesan.

This was our second go with nettles, and another success. Nettles are traditionally wilted into soups, and after seeing how well they held up to sauteeing last week, we understood why. We loosely based the soup on this recipe, but it's not really rocket science - it's a very basic veggie and grain soup. Here, we thought the nettles had a more spinach-like taste than they did in the stir-fry, where they tasted more herbal and reminded us a little of black tea.

Saturday lunch: Grasping the nettle

Stir-fry of stinging nettles, ramps, carrots and chickpeas, served over basmati rice.

We've seen nettles at the market over the last year or two, but we've been too intimidated to try them out - until now. Yes, they really are "stinging" nettles - if you brush against the leaves, you will get a painful sting which can linger from hours to days. According to Wikipedia, these little leafies have micro-needles which inject you with formic acid, serotonin, histamine, and a couple other nasty chemicals. Luckily, mincing (VERY fine), sauteeing, soaking or boiling the leaves destroys the chemicals that cause the sting. Humans must have figured that out pretty early on, because nettles are a rather ancient food: they are useful as yet another veggie that appears early in the season when few other things are ready for harvest.

We swiped this recipe idea from the excellent food politics blog La Vida Locavore. It's simple - which is what we wanted for our first nettle experience. You may be wondering how one prepares nettles, given that you can't touch them without being stung. The answer: latex gloves. No, seriously.


Nettle leaves separated from inedible stems

It sounds like a lot of trouble to wear gloves just to prep some greens, but these guys were really worth the fuss. They have a deep, interesting flavor once cooked (when raw they smell haylike), and they retain a pleasantly chewy texture even after sauteeing.