Nettle Puree - Natures Superfood
Nettle season is one of my favourite times of year 🌱 Every spring I make big batches of nettle purée and freeze it in ice cube trays so I can enjoy it for months afterwards. In the morning I’ll often defrost a cube and spread it on toast — especially delicious topped with a poached egg 🍳Or I’ll throw a cube into casseroles, bolognaise, soups, or pasta sauces as an easy boost of nourishment. Nettle really is one of nature’s superfood. It’s particularly high in iron and vitamin C and packed with minerals — almost like a natural multivitamin growing freely around us. It can be used in so many dishes as a more nutritious alternative to spinach, and once cooked, the sting completely disappears. 🌿 My simple nettle purée recipe: • Fry one onion and a few garlic cloves gently in real butter• Add a pan full of rinsed nettle tops• Pour in a small cup of water• Wilt the nettles down for less than 5 minutes• Add a large dollop of butter and plenty of salt & pepper• Transfer to a food processor and blend until smooth Simple, nourishing, seasonal food 🌱 If you make it, I’d love to hear how you use yours too. 🌱 A little note: only harvest young nettle tops before the plant flowers or goes to seed. Once nettles begin flowering, the leaves can develop compounds that may irritate the kidneys, so it’s best to stop harvesting them for food at that stage.