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Stinging nettle · Wild garlic
🗓 Season: March · April · May
🔍 When is it ripe?
Stinging nettle: Harvest only the top 4–6 young leaves in spring before flowering. Use gloves — sting disappears completely on cooking. Blanch, steam, or make into soup. Do not eat once plant flowers (gets gritty). Highly nutritious — rich in iron and vitamins.
Wild garlic: Star-shaped white flowers and glossy, oval leaves appearing in March–May. Harvest leaves before the flowers open for best flavour. Strong garlic smell confirms identification — do not confuse with toxic lily of the valley (no garlic smell). Bulbs, leaves, and flowers all edible.
A small wealth of ramsons along the path and stream-side under the trees. Just starting to bud at the end of March 2015. Careful of dog poo on the same site - worth taking home to wash (the leaves, not the poo). We'll probably make a wild garlic and nettle pistou with some of the finds using a recipe from here: http://purepabulum.tumblr.com/post/113780806771/squash-roast-garlic-soup-with-nettle-wild
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