Springtime Nettles!!

Each year, I eagerly anticipate my nettles patch waking up. Even as early as February, I begin looking, (almost stalking!) in in hopes of seeing signs of life. My youngest daughter was sick a few months ago, and asked me if the nettles were up yet, knowing that they would nourish her back to health. The first whiff of their scent, and the first taste of their delicious leaves, is something I will never take for granted. 

Here in Santa Fe, they are very rare and hard to find. This particular patch I have in one of my raised beds is thanks to my mother in law, who resides in the green state of Washington (where they are often seen as a weed and a pest). She sent me seeds a few yers back and i have had fresh nettles ever since! I usually try to transplant a little each spring to ensure I never go without!  

Nettles are a powerhouse of nutrition. They are full of minerals you can feel. They are also especially supportive in the spring as a tonic, and they are wonderful for balancing histamines in those with allergies. Below is my favorite recipe using nettles. Be sure to wear gloves as they are called Stinging Nettles for a reason! 

Nettle Crostini

• 4 cups fresh nettle leaves, washes and trimmed
• 1 small baguette
• Olive oil
• 1 clove of garlic, microplaned or finely diced
• Fresh shredded parmesan
• Salt and pepper to taste

*Sauté the garlic in olive oil until fragrant. Add the nettle leaves and sauté until wilted and bright green, about 2 minutes. Remove from heat. Slice baguette and brush with olive oil, toast in oven at 400°F for 5 minutes; and turn over, repeating the process. Add the freshly sautéed nettles and top with salt, pepper ,and cheese. Heat in oven on 400°F until cheese is melted, about 5 minutes. Let cool slightly and enjoy!! 

Tip: Nettles loose their sting once cooked or blanched, making them a safe and delicious wild food to eat.