• 10% off your first order with the code 'WELCOME'
  • Recyclable & Biodegradable Packaging
  • Deliveries in 1-2 Days
  • Award-Winning Organic Produce
Add £45.00 to your cart to reach our minimum order spend!

Nettles 200g



    How to cook with nettles

    When using nettles in the kitchen, the best advice is to wear a thick pair of gloves, and then handle them as freely as you want.

    Nettles are a historic ingredient, in fact ‘nettle pudding’ has been officially declared Britain’s oldest pudding, created round 6,000BC. The green weeds have been used for nettle beer and nettle wine through the ages, and are currently back on the menu thanks to the trend for foraging — with a simple nettle soup being an indisputably beautiful, British springtime dish.

    Nettles have a verdant, spinach-like flavour, and you can almost taste the iron and minerals bursting out from the leaves. Best of all, these plants litter Britain’s verges and hedgerows in early springtime, are easy to identify and free to pick.

    The only barrier to enjoyment is that foragers must ensure that the leaves haven’t been sprayed. This might mean cultivating your own patch in a garden, or doing some research on the upkeep of local hedgerows and woodlands. Failing that, food-safe stinging nettles can be ordered through specialist ingredient websites or directly from professional foragers.

    It’s important to start by washing the leaves.

    Once the nettles have been washed, pick the leaves off the stalk. At this point, it’s best to think of stinging nettles in a similar fashion to spinach in terms of cooking the leaves. Quickly blanching them in a pot of boiling water will deaden the sting. But leave them for too long and – like spinach – the leaves will wilt too far, and start to lose flavour, texture and goodness.

    Treat the cooked nettle leaves as you would treat cooked spinach leaves. Firstly, squeeze the moisture out of them and then add a splash of cream for a delicious side dish, or chop them loosely into a pasta sauce. Like spinach, it’s possible to freeze nettle leaves — do it in an ice cube tray, and then you can quickly defrost one cube at a time to quickly and easily add big green flavours to anything from an omelette to a risotto.

    What nettles go with

    Nettles must be blanched to remove the sting, so any raw salads are out of the window. Instead, look to recipes which might include cooked spinach leaves – quiches, curries, soups and fish pies, and use as a substitute.

    The leaves have such big green flavours, they aren’t reliant on other ingredients. Having said that, a nettle pesto is reliant on the addition of pine nuts or walnuts; a nettle-based salsa verde is improved by the addition of green herbs; a nettle-based pasta sauce benefits from a little garlic; nettle soup is improved by salty vegetable stock, and some salty feat works nicely on a nettle tart.

    Nettle Soup Recipe:


    • 1 tbsp olive oil , plus extra for drizzling
    • 1 onion , chopped
    • 1 carrot , diced
    • 1 leek , washed and finely sliced
    • 1 large floury potato (Maris Piper or similar), thinly sliced
    • 1l vegetable stock
    • 400g nettles , washed, leaves picked
    • 50g butter , diced
    • 50ml double cream


    • STEP 1

      Heat the oil in a large saucepan over a medium heat. Add the onion, carrot, leek and potato, and cook for 10 mins until the vegetables start to soften. Add the stock and cook for a further 10-15 mins until the potato is soft.

    • STEP 2

      Add the nettle leaves, simmer for 1 min to wilt, then blend the soup. Season to taste, then stir in the butter and cream. Serve the soup drizzled with extra oil and scattered with dead nettle flowers, if you wish.


    There are no reviews yet.

    Be the first to review “Nettles 200g”

    Your email address will not be published. Required fields are marked *

    We use cookies to ensure that we give you the best experience on our website.

    Your Basket
    Your Basket Is EmptyReturn to Shop