I've been eating stinging nettles a lot of my life, they're really the first easy green here for when store stuff is expensive and one doesn't have a reliable garden to grow kale in because of a lot of moving. I always cook them, though. My entry-level suggestion is either in soup or blanched, mixed with feta, and put into a pie.
Yeah, I know that layer you're talking about. They're also succulent and have a very green/asparagus taste to me, not sour at all. I eat them when they're 4-6" tall? I wonder if there's a flavour difference by location or if this is interpretation? One of my very favourite things about undomesticated foods is that there can be such a huge flavour range from one plant to the next (not really with lamb's quarters, but with berries and spruce tips and such) since there hasn't been as much of a genetic bottleneck usually.
I mean, I do love sour (see sorrel) so there's that.
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Date: 2022-06-12 07:41 pm (UTC)Yeah, I know that layer you're talking about. They're also succulent and have a very green/asparagus taste to me, not sour at all. I eat them when they're 4-6" tall? I wonder if there's a flavour difference by location or if this is interpretation? One of my very favourite things about undomesticated foods is that there can be such a huge flavour range from one plant to the next (not really with lamb's quarters, but with berries and spruce tips and such) since there hasn't been as much of a genetic bottleneck usually.
I mean, I do love sour (see sorrel) so there's that.