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- Thread starter lofthouse31
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the dead nettle
there are several varieties of dead nettle, some have purple flowers but mostly white flowered round where i live, dont know if that differs,
i dont know if dead nettles and stinging nettles have the same weight for weight nutritional values but if anyway similar then dead nettles are awsome due to lack of a sting, easy to spot, easy to gather, easy to cook.
I know of no food that is so abundant and so easy to get at,
boil as with stinging nettles, plus easier to eat raw than the stinging variety.
there are several varieties of dead nettle, some have purple flowers but mostly white flowered round where i live, dont know if that differs,
i dont know if dead nettles and stinging nettles have the same weight for weight nutritional values but if anyway similar then dead nettles are awsome due to lack of a sting, easy to spot, easy to gather, easy to cook.
I know of no food that is so abundant and so easy to get at,
boil as with stinging nettles, plus easier to eat raw than the stinging variety.
another one with beer conotations, ouch my liver lol
you will need to google for a pic my descrption wont mean much.
I suppose this should be classed as a herb but not certain of this,
grows in marsh land, and theres a fair crop of it near where i live, so if you got any bog or marsh land near you, keep an eye out, because this plant is a loverly flavour enhancer, and superb for the brewers amongst you.
pick the leaves between april and july goes well in soups and stews and also good when used to add flavour to roasting meats, very good with the gamier meats, hare especially.
where it does grow it seems to thrive so if you got a crop near you put it in your diary and remember for next year and so on.(good idea for most finds)
ive got a set of four maps with all the local fruit trees plants etc ive found, but my memory is horrid so it may not be something most need,
you will need to google for a pic my descrption wont mean much.
I suppose this should be classed as a herb but not certain of this,
grows in marsh land, and theres a fair crop of it near where i live, so if you got any bog or marsh land near you, keep an eye out, because this plant is a loverly flavour enhancer, and superb for the brewers amongst you.
pick the leaves between april and july goes well in soups and stews and also good when used to add flavour to roasting meats, very good with the gamier meats, hare especially.
where it does grow it seems to thrive so if you got a crop near you put it in your diary and remember for next year and so on.(good idea for most finds)
ive got a set of four maps with all the local fruit trees plants etc ive found, but my memory is horrid so it may not be something most need,
cheers matt, ive read you can get a wax from it too to make candles but i think you would need ten saints patience and an awfully good crop,
i will give the insect repellant a try, hows it done do you just rub it on the skin, or?
i will give the insect repellant a try, hows it done do you just rub it on the skin, or?
I imagine it's in the oils so ideally pressing but I know I don't have a press in my pack so aiye, crush and rub for me 
i carry a blow up spa, jaccuzzi and a geisha girl in my pack matt, what you playing at lol.
good info mate the plants of this world never cease to provide
good info mate the plants of this world never cease to provide
ROSEHIPS
Simply deseeded and steeped in hot water with honey to taste. Makes a great drink and the sweetened pieces of Rosehip are great to scoff at the end
Simply deseeded and steeped in hot water with honey to taste. Makes a great drink and the sweetened pieces of Rosehip are great to scoff at the end
Used to eat tons of this when I lived in Skegness. Also known as Poor Man's Asparagus and Glasswort (Salicornia Europaea). Not sure about pickling but I guess it's good because the freshly cooked Samphire is delish with a dash of vinegar on. Best eaten by placing the whole stem in the mouth and pulling the flesh off with your lips.
Great thread idea BTW
