Nettles
June 17, 2010
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One of our new summer starters is a Panna Cotta of stinging nettles with pickled mushrooms, radish, broad beans and beetroot.
Eating nettles is not as strange as it sounds, and there are many culinary precedents of cooking up nettles throughout the centuries. The leaves of the stinging nettle when young make a good potherb, and were at one time largely eaten, particularly when green vegetables were less abundant than they now are in our gardens.
In Scotland it was the practice to ‘force the nettles for early spring kail’ and there are many accounts of nettles being dressed like spinach and making excellent eating!
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