Stinging nettles

Stinging nettles suffer from a bit of an image problem. They tend to be viewed as vicious botanical bullies and, as such, strimmed pulled and weed killed with great glee by all. However, if you spare a nettle or two, not only will the tortoiseshell butterflies thank you next summer, but they will reward your kindness with greens during the winter months.

Nettles have an impressive history of human use. Packed with minerals and rich in protein (for a plant) they have long been used as food, but that’s only the start. Preparations of the plant have been employed to purify the blood, alleviate hay fever and even cure dandruff. The chlorophyll-rich leaves were used to make green dye and the whole plant cultivated to produce fibre for cloth and rope. Steep stingers in water and they even form a liquid fertiliser for the garden. So they can’t be that bad!

Through painful experience, most people can recognise a nettle, but not just any specimen will do for eating. Old leaves are bitter and tough so only fresh growth should be selected. This is simple in early spring and also summer, when the growing tips can be pinched from adult plants. In winter, however, one must work a little harder. Search in sheltered spots for small plants and seedlings which have escaped the frost in good condition and gather them wearing a pair of rubber gloves.

In the kitchen, still wearing rubber gloves, strip the leaves from the stems, then briefly boil or steam them. This renders them completely harmless and one is left with an extremely nutritious, tasty and versatile vegetable. Try them just lightly buttered, turned into soup, or used instead of spinach in any recipe. You won’t be disappointed as the young leaves have a surprisingly subtle taste and are bursting with intensely fresh, minerally flavours. At this time of year, I love using nettles to make a wild foods version of an Italian ricotta and spinach pie. It’s a real taste of the Mediterranean summer in the depths of English winter.

No Pain, No Pie

• 250g stinging nettle leaves
• 2 eggs
• 125g ricotta
• 2 tbsp grated Parmesan
• melted butter
• pack of filo pastry

1. Steam or boil nettles for 10 mins - drain well
2. Beat eggs, then beat in ricotta and Parmesan
3. Cut cooked nettles, stir into ricotta mix and season well
4. Coat inside of small baking tray with butter, then line with half the filo sheets
5. Pour in filling, cover with remaining filo and seal edges
6. Brush with butter and make two slits in the top
7. Bake at 180°C for 20 mins, or until golden