The first crop of stinging nettles is almost ready. These will be the sweetest, most tender shoots of the year.
The thing is, I just don't know what to do with them.
Please help me fall in love with this excessively nutritious vegetable.
The only thing I've made from them in the past is a version of medieval bread - sourdough rye with fennel and shredded blanched nettles. Somehow the nettles react to the sourdough and it stays mildly tangy even though the nettles are twiced cooked.
What do you make from nettles? Family stories of 'my oma use to make such and such soup with nettles and ham...'. Anyone made vegetarian rennet from nettles yet?