18 Delicious Stinging Nettle Recipes for Spring

Venture into the vibrant flavors of spring with our roundup of 18 delicious stinging nettle recipes! Perfect for home cooks looking to add a fresh, seasonal twist to their meals, these dishes range from comforting soups to quick, nutritious dinners. Discover how this versatile green can transform your cooking. Keep reading to find your next favorite recipe!

Stinging Nettle Soup

Once considered a mere weed, stinging nettle transforms into a velvety, nutrient-packed soup that’s as forgiving as it is flavorful. Our methodical approach ensures even beginners can harness its earthy charm without a single sting.

Ingredients

• 4 cups fresh stinging nettle leaves, carefully washed and stems removed
• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups vegetable broth, low-sodium and organic preferred
• 1 large russet potato, peeled and cubed
• 1/2 cup heavy cream, for a luxuriously smooth texture
• 1 teaspoon sea salt, finely ground
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon nutmeg, freshly grated for warmth

Instructions

1. In a large pot, heat the extra virgin olive oil over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion, sautéing until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, cooking for just 30 seconds until fragrant to avoid bitterness.
4. Pour in the vegetable broth, followed by the cubed russet potato, bringing the mixture to a gentle boil.
5. Reduce heat to low, simmering uncovered for 15 minutes, or until the potato is fork-tender.
6. Carefully add the washed stinging nettle leaves, stirring them into the hot liquid where they’ll wilt instantly, about 1 minute.
7. Remove the pot from heat. Using an immersion blender, puree the soup until completely smooth, about 2 minutes. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve.
8. Return the soup to low heat, stirring in the heavy cream, sea salt, black pepper, and freshly grated nutmeg. Warm through for 2 minutes, adjusting seasoning as needed.

The soup boasts a vibrant green hue and a texture that’s both creamy and light, with a flavor profile that’s earthy, slightly sweet, and subtly spiced. Serve it with a drizzle of olive oil and a sprinkle of nutmeg for an elegant touch, or alongside crusty bread for a heartier meal.

Creamy Stinging Nettle Pasta

Kickstart your culinary adventure with this unique twist on pasta that brings the wild, earthy flavors of stinging nettles into your kitchen. Perfect for beginners, this guide will walk you through creating a dish that’s as nutritious as it is delicious.

Ingredients

• 8 oz dried pasta (such as fettuccine or spaghetti)
• 4 cups fresh stinging nettle leaves, washed and stems removed
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the stinging nettle leaves to the skillet. Cook, stirring occasionally, until the leaves are wilted and tender, about 3-4 minutes. Tip: Use tongs to handle the nettles to avoid stings.
4. Reduce the heat to low. Pour in the heavy cream and stir to combine with the nettles and garlic. Simmer gently for 2 minutes.
5. Add the cooked pasta to the skillet along with the Parmesan cheese, black pepper, and sea salt. Toss everything together until the pasta is evenly coated. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached. Tip: The starch in the pasta water helps the sauce cling to the noodles.

Just like that, you’ve transformed simple ingredients into a creamy, vibrant pasta dish with a hint of earthiness from the nettles. Serve it with an extra sprinkle of Parmesan and a drizzle of olive oil for a restaurant-worthy presentation.

Stinging Nettle and Potato Gratin

Gathering around the table for a comforting dish is one of life’s simple pleasures, and this Stinging Nettle and Potato Gratin is no exception. Perfect for beginners, this recipe combines earthy greens with creamy potatoes in a methodical, easy-to-follow process.

Ingredients

• 2 cups fresh stinging nettles, washed and stems removed
• 4 medium Yukon Gold potatoes, thinly sliced
• 1 cup heavy cream, rich and velvety
• 1/2 cup grated Gruyère cheese, sharp and nutty
• 2 cloves garlic, minced
• 1 tbsp unsalted butter, for greasing
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish with unsalted butter.
2. Blanch the stinging nettles in boiling water for 2 minutes to remove their sting, then drain and squeeze out excess water.
3. Layer half of the thinly sliced Yukon Gold potatoes in the prepared baking dish, followed by all of the blanched nettles.
4. Sprinkle half of the minced garlic, sea salt, and black pepper over the nettles.
5. Repeat with the remaining potatoes, garlic, salt, and pepper, then pour the heavy cream evenly over the top.
6. Cover the dish with aluminum foil and bake for 45 minutes, then remove the foil and sprinkle the grated Gruyère cheese on top.
7. Bake uncovered for an additional 15 minutes, or until the cheese is golden and bubbly.
8. Let the gratin rest for 10 minutes before serving to allow the layers to set.

Silky potatoes and tender nettles meld together under a golden cheese crust in this gratin. Serve it alongside a crisp green salad for a balanced meal that highlights the earthy flavors of spring.

Stinging Nettle Tea

Kickstart your morning with a refreshing and healthful brew that’s as easy to make as it is beneficial. Stinging nettle tea, a herbal delight, offers a unique blend of earthy flavors and wellness perks, perfect for those looking to explore beyond traditional teas.

Ingredients

• 1 cup fresh, young stinging nettle leaves (washed and carefully handled to avoid stings)
• 2 cups filtered water (cold and clear for the best infusion)
• 1 tsp raw honey (thick and golden for a natural sweetness)
• 1 slice of lemon (juicy and fresh for a citrusy zing)

Instructions

1. Fill a medium saucepan with 2 cups of filtered water and bring to a rolling boil over high heat, which should take about 5 minutes.
2. While wearing gloves, carefully add 1 cup of fresh stinging nettle leaves to the boiling water, reducing the heat to low immediately to simmer gently.
3. Allow the nettle leaves to steep in the simmering water for 10 minutes, ensuring the water doesn’t return to a boil to preserve the delicate flavors.
4. After steeping, remove the saucepan from the heat and let it cool for 2 minutes, making it safer to handle.
5. Strain the tea into a cup using a fine mesh strainer to catch all the nettle leaves, pressing gently to extract all the flavorful liquid.
6. Stir in 1 teaspoon of raw honey until fully dissolved, adjusting the amount based on your sweetness preference.
7. Add a slice of lemon to the tea, squeezing it slightly to release its juices for an added layer of flavor.

Freshly brewed stinging nettle tea presents a vibrant green hue with a mildly earthy and slightly sweet flavor profile, enhanced by the citrusy notes of lemon. Enjoy it warm to soothe the senses or chill it for a refreshing iced tea alternative on warmer days.

Stinging Nettle Pesto

Kickstart your culinary adventure with a vibrant twist on traditional pesto by incorporating the wild, earthy flavors of stinging nettles. This Stinging Nettle Pesto is not only a bold departure from the norm but also a fantastic way to introduce foraged greens into your kitchen repertoire.

Ingredients

• 4 cups of freshly picked stinging nettle leaves, washed and blanched
• 1/2 cup of rich extra virgin olive oil
• 1/3 cup of freshly grated Parmesan cheese
• 1/4 cup of toasted pine nuts
• 2 cloves of garlic, minced
• 1/2 teaspoon of finely ground sea salt
• 1/4 teaspoon of freshly cracked black pepper
• 1 tablespoon of fresh lemon juice

Instructions

1. Blanch the stinging nettle leaves in boiling water for 2 minutes to remove their sting, then immediately plunge them into ice water to preserve their vibrant green color.
2. Drain the nettles thoroughly, squeezing out excess water with your hands to ensure the pesto isn’t watery.
3. In a food processor, combine the blanched nettles, minced garlic, toasted pine nuts, and Parmesan cheese. Pulse until the ingredients are roughly chopped.
4. With the processor running, slowly drizzle in the extra virgin olive oil until the mixture becomes smooth and emulsified.
5. Add the lemon juice, sea salt, and black pepper, then pulse a few more times to combine. Taste and adjust seasoning if necessary, but remember the flavors will meld as it sits.
6. Transfer the pesto to a jar or bowl, cover with a thin layer of olive oil to prevent browning, and store in the refrigerator until ready to use.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Amazingly versatile, this pesto boasts a deep, herbaceous flavor with a slight peppery kick from the nettles. Its creamy texture makes it perfect for tossing with pasta, spreading on crusty bread, or even as a unique pizza base. For an extra touch of elegance, serve it alongside grilled vegetables or as a dollop on top of a creamy soup.

Stinging Nettle Risotto

Harnessing the wild, earthy flavors of spring, this Stinging Nettle Risotto brings a touch of foraging adventure to your kitchen. Perfect for those looking to explore beyond traditional greens, its creamy texture and vibrant color make it a standout dish.

Ingredients

• 1 cup Arborio rice, for its perfect risotto texture
• 4 cups chicken or vegetable stock, kept warm on the stove
• 1/2 cup dry white wine, for a subtle acidity
• 1 bunch stinging nettles, blanched and finely chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp unsalted butter, divided
• 1/4 cup freshly grated Parmesan cheese, plus extra for serving
• 2 tbsp rich extra virgin olive oil
• Salt, to properly season each layer

Instructions

1. In a large pan, heat the olive oil and 1 tbsp butter over medium heat until the butter melts.
2. Add the finely diced onion, cooking until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the Arborio rice, toasting it for 2 minutes until the edges become slightly translucent, which helps the rice absorb flavors better.
5. Pour in the white wine, stirring constantly until fully absorbed, about 2 minutes, which deglazes the pan and adds depth.
6. Begin adding the warm stock, one ladle at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next, about 20 minutes total.
7. Halfway through adding the stock, mix in the blanched, chopped nettles, distributing them evenly throughout the rice.
8. Once the rice is al dente and the mixture is creamy, remove from heat and stir in the remaining 2 tbsp butter and Parmesan cheese, which enriches the risotto.
9. Let the risotto rest for 2 minutes off the heat to thicken slightly before serving.

Offering a creamy yet toothsome bite, this risotto balances the nettles’ herbal notes with the richness of butter and cheese. Serve it with a drizzle of olive oil and a sprinkle of Parmesan for an elegant finish, or alongside grilled fish for a complete meal.

Stinging Nettle and Cheese Omelette

Here’s a simple yet adventurous way to start your morning with a Stinging Nettle and Cheese Omelette. Handling stinging nettles might seem daunting, but with the right preparation, they transform into a nutritious and flavorful ingredient that pairs beautifully with cheese in a fluffy omelette.

Ingredients

• 1 cup young stinging nettle leaves, blanched and chopped
• 3 farm-fresh eggs, beaten
• 1/2 cup sharp cheddar cheese, grated
• 1 tbsp rich extra virgin olive oil
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat (350°F) until shimmering.
2. Add the blanched and chopped stinging nettle leaves to the skillet, sautéing for 2 minutes until they’re vibrant green and fragrant. Tip: Always use gloves when handling raw stinging nettles to avoid irritation.
3. Pour the beaten eggs over the nettles, tilting the skillet to ensure even distribution. Let cook undisturbed for 1 minute.
4. Sprinkle the grated sharp cheddar cheese and season with sea salt and finely ground black pepper over the eggs. Tip: For a fluffier omelette, gently lift the edges with a spatula to allow uncooked egg to flow underneath.
5. Fold the omelette in half with the spatula and cook for another 30 seconds, or until the cheese is melted and the eggs are fully set but still moist. Tip: Avoid overfilling the omelette to make flipping easier.
6. Slide the omelette onto a plate and serve immediately.

Fluffy and packed with the earthy flavor of nettles complemented by the sharpness of cheddar, this omelette is a delightful way to incorporate wild greens into your diet. Serve it with a side of toasted sourdough for a complete, satisfying breakfast.

Stinging Nettle Smoothie

Wondering how to incorporate more greens into your diet without sacrificing flavor? This Stinging Nettle Smoothie is a nutrient-packed powerhouse that’s surprisingly delicious, blending earthy greens with sweet and tangy fruits for a balanced taste.

Ingredients

• 1 cup fresh stinging nettle leaves, carefully washed and stems removed
• 1 ripe banana, peeled and frozen for creaminess
• 1/2 cup fresh pineapple chunks, sweet and tangy
• 1 tablespoon raw honey, for a natural sweetness
• 1 cup almond milk, unsweetened and creamy
• 1/2 teaspoon ground cinnamon, for a warm spice note
• 1/2 cup ice cubes, for a refreshing chill

Instructions

1. Prepare the stinging nettle leaves by wearing gloves to avoid stings, then rinse them thoroughly under cold water and pat dry.
2. Add the prepared nettle leaves, frozen banana, pineapple chunks, raw honey, almond milk, and ground cinnamon into a high-powered blender.
3. Blend on high speed for 45 seconds, or until the mixture is completely smooth and no leafy bits remain. Tip: If the smoothie is too thick, add a splash more almond milk to reach your desired consistency.
4. Add the ice cubes to the blender and pulse a few times until the ice is fully incorporated but the smoothie remains thick. Tip: For an extra cold smoothie, freeze the pineapple chunks beforehand.
5. Pour the smoothie into a tall glass and serve immediately. Tip: Garnish with a small nettle leaf or a pineapple wedge for an Instagram-worthy presentation.

Unbelievably smooth and refreshing, this Stinging Nettle Smoothie offers a unique combination of earthy and sweet flavors, with a hint of spice from the cinnamon. Serve it in a chilled glass for a revitalizing morning boost or as a post-workout refresher.

Stinging Nettle and Mushroom Stir Fry

Many home cooks overlook the humble stinging nettle, but this nutrient-packed green transforms into a delicacy when paired with earthy mushrooms in a quick stir fry. Mastering this dish is easier than you think, and I’ll guide you through each step to ensure your stir fry is vibrant and full of flavor.

Ingredients

• 2 cups fresh stinging nettle leaves, blanched and chopped
• 1 cup sliced cremini mushrooms, with their deep, earthy aroma
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon minced garlic, for a pungent kick
• 1/2 teaspoon finely ground black pepper, to add a subtle heat
• 1/4 teaspoon sea salt, for balancing the flavors

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the minced garlic to the skillet, stirring constantly for 30 seconds until fragrant but not browned.
3. Toss in the sliced cremini mushrooms, spreading them out in a single layer. Cook for 3 minutes without stirring to allow them to develop a golden crust.
4. Stir the mushrooms, then add the blanched and chopped stinging nettle leaves. Cook for another 2 minutes, stirring occasionally, until the nettles are wilted and tender.
5. Sprinkle the sea salt and finely ground black pepper over the mixture, stirring to combine evenly. Cook for an additional 30 seconds to meld the flavors.
6. Remove the skillet from heat and transfer the stir fry to a serving dish immediately to prevent overcooking.

Key to this dish’s appeal is the contrast between the tender, slightly tangy nettles and the meaty, umami-rich mushrooms. Serve it over a bed of fluffy quinoa for a complete meal, or alongside grilled chicken for added protein.

Stinging Nettle Bread

Ever wondered how to transform the wild, earthy flavors of stinging nettles into a comforting loaf of bread? This Stinging Nettle Bread recipe guides you through each step, ensuring even beginners can achieve a beautifully textured, flavorful bread.

Ingredients

• 2 cups fresh stinging nettles, blanched and finely chopped
• 3 1/2 cups high-quality bread flour
• 1 1/2 tsp fine sea salt
• 1 tbsp raw honey
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups warm water (110°F)
• 2 tbsp rich extra virgin olive oil

Instructions

1. In a small bowl, dissolve the raw honey in warm water (110°F), then sprinkle the active dry yeast on top. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the bread flour and fine sea salt. Make a well in the center and pour in the yeast mixture and extra virgin olive oil.
3. Add the blanched, finely chopped stinging nettles to the bowl. Mix until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Tip: If the dough sticks, add a little more flour, but avoid adding too much to keep the bread tender.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes. Tip: For a crispier crust, brush the top with water before baking.
7. Preheat the oven to 375°F. Bake the bread for 35-40 minutes, until golden brown and sounds hollow when tapped. Tip: To ensure even baking, rotate the pan halfway through.
8. Remove from the oven and let cool on a wire rack before slicing.

Vibrant with the earthy tones of nettles and a hint of sweetness from honey, this bread boasts a moist crumb and a crisp crust. Serve it toasted with a smear of goat cheese or as the foundation for a hearty sandwich.

Stinging Nettle and Lemon Cake

Here’s a unique twist on a classic dessert that combines the earthy tones of stinging nettle with the bright zest of lemon for a cake that’s as intriguing as it is delicious.

Ingredients

• 1 cup fresh stinging nettle leaves, blanched and finely chopped
• 1 1/2 cups granulated sugar, for a sweet balance
• 3 large farm-fresh eggs, at room temperature
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 cups all-purpose flour, sifted for lightness
• 1 tbsp baking powder, for the perfect rise
• 1/2 tsp sea salt, to enhance flavors
• Zest of 2 lemons, for a citrusy punch
• 1/4 cup fresh lemon juice, for tanginess
• 1/2 cup whole milk, to moisten the batter

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the blanched stinging nettle leaves and granulated sugar until the leaves are evenly distributed.
3. Add the eggs one at a time to the nettle mixture, beating well after each addition to incorporate air and ensure a fluffy texture.
4. Gradually mix in the melted butter, followed by the lemon zest and juice, stirring until the mixture is smooth and homogenous.
5. In a separate bowl, sift together the flour, baking powder, and sea salt to avoid lumps and ensure even distribution of the leavening agent.
6. Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients, to achieve a balanced batter.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly.

Finished with a delicate crumb and a vibrant green hue, this Stinging Nettle and Lemon Cake offers a harmonious blend of flavors. Serve it with a dollop of whipped cream or a drizzle of lemon glaze for an extra touch of sweetness.

Stinging Nettle Salad with Goat Cheese

Discover the vibrant flavors of spring with this Stinging Nettle Salad with Goat Cheese, a dish that balances the earthy tones of nettles with the creamy tang of goat cheese. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 4 cups young stinging nettle leaves, carefully washed and patted dry
• 1/2 cup crumbled creamy goat cheese
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice, squeezed from ripe lemons
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt, for a clean, crisp flavor
• 1/4 cup toasted pine nuts, for a crunchy texture

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Carefully add the stinging nettle leaves and blanch for 2 minutes to remove the sting.
2. Immediately transfer the blanched nettles to a bowl of ice water to stop the cooking process, preserving their vibrant green color.
3. Once cooled, drain the nettles thoroughly and gently squeeze out excess water. Chop them roughly for easier eating.
4. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, and finely ground black pepper to create a dressing.
5. In a large mixing bowl, combine the chopped nettles and crumbled goat cheese. Drizzle the dressing over the top and toss gently to coat.
6. Sprinkle the toasted pine nuts over the salad for added crunch and flavor.

Unveil a salad that offers a delightful contrast between the tender nettles and the creamy goat cheese, with a dressing that brightens every bite. Serve it as a refreshing starter or alongside grilled meats for a complete meal.

Stinging Nettle and Spinach Pie

Amidst the bounty of spring greens, stinging nettle and spinach come together in a harmonious blend for this rustic pie. A perfect introduction to foraging, this dish balances the earthy tones of nettles with the mild sweetness of spinach, encased in a flaky, golden crust.

Ingredients

• 2 cups of fresh stinging nettle leaves, blanched and finely chopped
• 2 cups of fresh spinach leaves, tightly packed and roughly chopped
• 1 cup of ricotta cheese, creamy and whole milk
• 1/2 cup of feta cheese, crumbled and tangy
• 2 large farm-fresh eggs, lightly beaten
• 1 tbsp of rich extra virgin olive oil
• 1/2 tsp of finely ground black pepper
• 1/4 tsp of sea salt, finely ground
• 1 package of frozen puff pastry, thawed to room temperature

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with olive oil.
2. In a large mixing bowl, combine the blanched stinging nettle leaves, chopped spinach, ricotta cheese, feta cheese, beaten eggs, olive oil, black pepper, and sea salt. Mix until all ingredients are evenly distributed.
3. Roll out the thawed puff pastry on a lightly floured surface to fit your pie dish, ensuring there’s enough overhang to cover the filling.
4. Carefully transfer the pastry to the pie dish, pressing gently into the bottom and sides. Trim any excess pastry from the edges.
5. Pour the nettle and spinach mixture into the pastry-lined pie dish, spreading it evenly with a spatula.
6. Fold the overhanging pastry edges over the filling, creating a rustic, free-form crust.
7. Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the filling is set.
8. Remove the pie from the oven and let it cool for 10 minutes before slicing. This resting period allows the filling to firm up, making it easier to cut.

Kindly note the pie’s flaky crust contrasts beautifully with the creamy, verdant filling, offering a delightful texture in every bite. Serve it warm with a drizzle of olive oil or alongside a crisp, green salad for a complete meal.

Stinging Nettle Infused Oil

Amidst the hustle of modern life, finding time to connect with nature can be a challenge, but incorporating wild ingredients like stinging nettles into your cooking is a wonderful way to start. This Stinging Nettle Infused Oil recipe is a simple yet transformative way to bring a touch of the wild into your kitchen, offering a unique flavor that’s both earthy and slightly sweet.

Ingredients

• 2 cups of fresh stinging nettle leaves, carefully harvested and washed
• 1 cup of rich extra virgin olive oil
• 1 clean, dry glass jar with a tight-fitting lid

Instructions

1. Wear gloves to handle the fresh stinging nettle leaves, avoiding direct contact with their stinging hairs.
2. Thoroughly wash the nettle leaves under cold running water to remove any dirt or insects, then pat them dry with a clean towel.
3. Place the dried nettle leaves into the glass jar, packing them gently to avoid bruising.
4. Pour the extra virgin olive oil over the nettle leaves, ensuring they are completely submerged to prevent mold growth.
5. Seal the jar tightly and place it in a cool, dark place for 2 weeks, shaking it gently every other day to help infuse the oil.
6. After 2 weeks, strain the oil through a fine-mesh sieve lined with cheesecloth into a clean bottle, pressing lightly on the nettles to extract all the oil.
7. Store the infused oil in a cool, dark place to preserve its flavor and color for up to 6 months.

Making your own Stinging Nettle Infused Oil yields a vibrant green oil with a deep, herbal aroma and a flavor that’s surprisingly versatile. Drizzle it over roasted vegetables, whisk it into vinaigrettes, or use it as a finishing oil for soups and stews to add a layer of complexity to your dishes.

Stinging Nettle and Chickpea Curry

Let’s dive into creating a vibrant Stinging Nettle and Chickpea Curry, a dish that beautifully balances earthy greens with creamy legumes, all simmered in a fragrant blend of spices. Perfect for beginners, this recipe will guide you through each step with precision.

Ingredients

• 2 cups fresh stinging nettles, blanched and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) coconut milk, full-fat for creaminess
• 2 tbsp rich extra virgin olive oil
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 tsp garam masala
• Salt, to season

Instructions

1. Heat the olive oil in a large pan over medium heat until shimmering.
2. Add the diced onion, cooking until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Mix in the turmeric, cumin, and cayenne pepper, toasting the spices for 30 seconds to release their aromas.
5. Pour in the coconut milk, stirring to combine with the spice mixture, and bring to a gentle simmer.
6. Add the blanched nettles and chickpeas, stirring well to ensure they’re fully coated in the sauce.
7. Season with salt and garam masala, then reduce the heat to low, covering the pan to let the curry simmer for 15 minutes, allowing the flavors to meld.
8. Tip: For a thicker curry, uncover and simmer for an additional 5 minutes.
9. Tip: Always taste and adjust the seasoning before serving to ensure a balanced flavor.
10. Tip: Serve with a squeeze of lemon for a bright contrast to the rich curry.

Enjoy this Stinging Nettle and Chickpea Curry with its creamy texture and deep, spicy flavors, perfect over a bed of fluffy basmati rice or with warm naan bread for scooping up every last bit.

Stinging Nettle Pancakes

Here’s a unique twist on your morning pancakes that incorporates the earthy, slightly peppery flavor of stinging nettles, transforming them into a nutritious and delicious breakfast option.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 tablespoon granulated sugar, for a subtle sweetness
• 1 teaspoon baking powder, to ensure fluffy pancakes
• 1/2 teaspoon sea salt, finely ground
• 1 cup fresh stinging nettle leaves, blanched and finely chopped
• 1 large farm-fresh egg, beaten
• 3/4 cup whole milk, for richness
• 2 tablespoons unsalted butter, melted and slightly cooled
• 1 tablespoon rich extra virgin olive oil, for cooking

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and sea salt until well combined.
2. Add the blanched and finely chopped stinging nettle leaves to the dry ingredients, stirring gently to distribute evenly.
3. In a separate bowl, mix the beaten farm-fresh egg, whole milk, and melted unsalted butter until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing to keep the pancakes tender.
5. Heat a large non-stick skillet over medium heat and add the extra virgin olive oil, ensuring the surface is evenly coated.
6. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for another 1-2 minutes, or until golden brown and cooked through.
8. Transfer the cooked pancakes to a warm plate. Repeat with the remaining batter, adding more oil to the skillet as needed.

Golden and slightly crisp on the outside, these stinging nettle pancakes offer a tender interior with a vibrant green hue. Serve them with a dollop of Greek yogurt and a drizzle of honey for a delightful contrast of flavors, or enjoy them as is to fully appreciate their unique earthy taste.

Stinging Nettle and Feta Filo Pastry

Foraging for fresh ingredients can transform a simple dish into a memorable meal, and this Stinging Nettle and Feta Filo Pastry is no exception. Follow these steps to create a dish that’s as delightful to make as it is to eat.

Ingredients

• 1 cup young, tender stinging nettle leaves, blanched and finely chopped
• 1/2 cup creamy feta cheese, crumbled
• 1/4 cup rich extra virgin olive oil
• 1 large farm-fresh egg, lightly beaten
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 8 sheets of delicate filo pastry, thawed if frozen

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking sheet with a bit of the olive oil.
2. In a mixing bowl, combine the blanched nettle leaves, crumbled feta, olive oil, beaten egg, black pepper, and sea salt until well mixed. Tip: Wear gloves when handling raw nettle leaves to avoid stings.
3. Lay one sheet of filo pastry on a clean surface and lightly brush it with olive oil. Place another sheet on top and repeat the process until you have four layers.
4. Spread half of the nettle and feta mixture evenly over the filo layers, leaving a small border around the edges. Tip: Keep unused filo covered with a damp towel to prevent drying.
5. Carefully roll the filo into a log, tucking in the edges as you go. Repeat the layering and filling process with the remaining filo and mixture.
6. Place both pastry logs on the prepared baking sheet and brush the tops with a little more olive oil. Bake for 25-30 minutes, or until golden and crisp. Tip: For an even golden color, rotate the baking sheet halfway through cooking.

Serve the pastry warm, where the crisp filo contrasts beautifully with the soft, savory filling. Pair with a light salad for a complete meal that celebrates the freshness of spring.

Stinging Nettle Beer

Venturing into the world of homemade brews offers a unique opportunity to explore unconventional ingredients, and stinging nettle beer is a prime example. This earthy, slightly tangy beverage is not only a nod to traditional brewing practices but also a delightful way to savor the flavors of spring.

Ingredients

• 1 gallon of fresh, young stinging nettle tops (washed and free of debris)
• 2 cups of granulated white sugar (for a clean, sweet base)
• 1 lemon (juiced, for a bright citrus note)
• 1 ounce of cream of tartar (to balance acidity)
• 1 packet of ale yeast (for fermentation)
• 1 gallon of filtered water (to ensure purity)

Instructions

1. In a large pot, bring the filtered water to a rolling boil over high heat.
2. Add the washed stinging nettle tops to the boiling water, reduce heat to medium, and simmer for 15 minutes to extract flavors.
3. Strain the nettle infusion through a fine-mesh sieve into a clean fermentation bucket, pressing gently to release all liquid.
4. Stir in the granulated white sugar and cream of tartar until fully dissolved, then let the mixture cool to 75°F.
5. Add the lemon juice and ale yeast to the cooled mixture, stirring gently to combine.
6. Cover the bucket with a clean cloth and let it ferment in a dark, warm place (68-72°F) for 3 days.
7. After fermentation, strain the beer into bottles, seal tightly, and let it carbonate for 7 days at room temperature.
8. Chill the bottles in the refrigerator for at least 24 hours before serving to enhance flavors.

Resulting in a lightly effervescent brew, stinging nettle beer boasts a harmonious blend of earthy and citrus notes. Serve it chilled in frosty glasses garnished with a slice of lemon for an extra zesty kick.

Conclusion

Vibrant and versatile, these 18 stinging nettle recipes are a springtime treasure, offering fresh flavors and nutritional benefits. We invite you to explore these dishes, find your favorites, and share your culinary adventures in the comments below. Don’t forget to pin this article on Pinterest to spread the joy of cooking with nettles!

Bella Bacinos