Nettle as a food

Tony

White bear (Admin)
Admin
Apr 16, 2003
24,323
1
2,039
54
Wales
www.bushcraftuk.com
Out of all the nettle types, which one do you think is the best one for food? Or is there no difference between them?

I tend to make nettle soup a few times a year and I've never really thought about the type of nettlels I'm using :?:
 

Tony

White bear (Admin)
Admin
Apr 16, 2003
24,323
1
2,039
54
Wales
www.bushcraftuk.com
I've just pulled this off of http://encarta.msn.com/encyclopedia_761567558/Nettle.html

It's quite a good summary of the quantity and types of nettles :wink:

Nettle, common name for a flowering plant family, and for its representative genus. The family comprises over 1000 species placed in 45 genera. Their stems and leaves are often armed with hollow hairs filled with a stinging liquid. The brittle, gland-tipped hairs are easily broken, and the liquid, if injected into the skin, produces a burning sensation that may be of temporary or long duration. The sting of the stinging nettle lasts only a few minutes, whereas that of an Australian species produces such a severe reaction that death has been reported in a few cases. Nettles are of little economic importance. Ramie fiber, or China grass, obtained from a nettle species of Southeast Asia, is finer than hemp and stronger than cotton, but it is difficult to extract.

The family belongs to an order, mainly tropical in distribution although with many temperate members as well, that has traditionally included about 2400 species placed in six families, although recent information places 6000 species divided into three families in the order. Other important families in the order are the mulberry family, with about 3000 species, and the elm family, with about 2000 species. The elm and mulberry families are mostly woody, whereas the nettle family is mostly herbaceous. The flowers, usually unisexual (either male or female), are small and lack petals. They are often wind-pollinated, and each female flower produces a single seed.

Scientific classification: Nettles make up the family Urticaceae of the order Urticales. Its representative genus is Urtica. The stinging nettle is classified as Urtica dioica. Ramie fiber, or China grass, is obtained from the species classified as Boehmeria nivea.
 

Moine

Forager
Yes, there are many kinds of nettles, as it's a very wide family...

Stinging nettle really is a great plant both for food and for it's medical properties. First of all, it contains more protein than soy (pound for pound of dry matter). Better yet, those protein contain all the amino acids we, human, need (unlike soy which must be completed with rice, for example, to be complete). It's also rich in iron and magnesium (among other things).

A stinging nettle tea, drank daily for 3 weeks will help arthritis and rhumatisms. Check with a specialist before starting such a cure.

You also can make salads out of those (european) stinging nettles, since the formic acid they contain is neutralised by vinegar or any other acid in the salad dressing. Lemon juice does it, too. Test it on your skin if you don't believe me ;)

A good remedy against "stings" is to crush a plantain leaf (almost always found nearby stinging nettle as they like the same kind of soil) and rub it vigourously over the affected area. Instant relief (same for burns, and bees/yellowjacket/hornet stings... however for bee stings it usually burns a little more when you rub, then it disappears).

Cheers,

David
 

Realgar

Nomad
Aug 12, 2004
327
1
W.midlands
We get two stinging varities - the Roman and the English. Apparently the Roman variety has a more potent sting, they didn't thing ours was strong enough. I've found some patches can get through latex gloves and some can't but I've given up on gloves altogether now and just put up with the sting.

They taste like furry spinach.
Realgar
 

Justin Time

Native
Aug 19, 2003
1,064
2
South Wales
I've just noticed today that there appear to be some young, fresh looking bunches of nettles, ie looking as if they were recent growth... I'm wondering whether they're as edible as the new growth of late winter, early spring?
 

Ginger

Member
Apr 8, 2004
31
0
By the way, I've found a few references to the roots of common stinging nettles (urtica dioica) being used for soup, both in European monasteries and among the indians of the Pacific north west area.

If anyone has come across a recipe for nettle root soup or has tried it, I'd love to hear more.
 

Moine

Forager
Justin Time said:
I've just noticed today that there appear to be some young, fresh looking bunches of nettles, ie looking as if they were recent growth... I'm wondering whether they're as edible as the new growth of late winter, early spring?
I personally like them all, either in a salad or as a veggie (like spinach) or in a soup... but it's true that the older they are, the more "tasty" they become. In the spring, you get super-fresh ones.

Those who don't like that strong spinach-like taste will boil them a little longer.

Cheers,

David
 

hootchi

Settler
Justin Time said:
I've just noticed today that there appear to be some young, fresh looking bunches of nettles, ie looking as if they were recent growth... I'm wondering whether they're as edible as the new growth of late winter, early spring?
They are edible. And i think they are the new growth that came when the first nettles that grew this year died back and have seeded.

I only eat the first two or three sets of leaves. Nice and tender not like the hard catapilar eaten leaves below. No offence David. :super:
 

Moine

Forager
hootchi said:
I only eat the first two or three sets of leaves. Nice and tender not like the hard catapilar eaten leaves below. No offence David.

No offense at all, Hootchi ;)

It's true that the lower, bigger, thicker leaves are a lot harder and they will sometimes taste pretty much like spinach-flavor cardboard. However, when you're in the bush and have nothing else, they can be succulent :D

The best thing I ever ate in my life was... beech leaves. Young, fresh ones (before they develop this kind of "wax" over them). We had been hiking for 4 days, and we found out on the 5th day that one of the guys had forgotten his food load somewhere on the trail. The first 4 days had been pretty light on the food side, and after that 5th day (which was fasted all the way except breakfast), we finally got out of this human-made pine forest (only pine, and pine needles... and no time to scrape that inner bark as we were already late). Then, getting out of the valley and reaching about 1000 meters, we suddenly met a large beech patch, with tiny, superbly fresh and brand new leaves. I was so hungry I guess I ate about 2 pounds of them :D They were delicious.

The next morning, I ate some more, but they were far from being as good ;)

Cheers,

David
 

BCUK Shop

We have a a number of knives, T-Shirts and other items for sale.

SHOP HERE