Don't be put off by their protective stings, these wild leaves have a wonderfully delicate, herbal flavour.
Nettles are a rich source of protein, vitamins, minerals and even serotonin!
Store for 4-5 days in the fridge. Wash before use (with gloves on…).
Bash or wilt to disarm the stings then use in pesto, salad, soup or tea. Handle carefully (with gloves) in the early preparation stages. Cook briefly in boiling water, refresh in cold water, then drain and squeeze out the liquid, as for spinach. Add to risottos, buttery mashed potatoes, omelettes of frittata.
In 2003 French chef Blaise Vasseur, having witnessed the influence of wild plants on his native cuisine through chefs such as