Posts tagged as:

Urtica dioica

Stinging Nettle Tarte Tatin

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This Nettle Tarte Tatin recipe is best served warm and provides an original and tasty way to use up the glut of courgettes and tomatoes in late summer/early autumn.

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Stinging Nettle Gnocchi

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For this Stinging Nettle Gnocchi recipe you do need to use a floury potato (we used King Edwards), to avoid using too much flour in the recipe. It is possible to freeze the uncooked Stinging Nettle gnocchi (after they have been shaped and lightly dusted in flour to stop them sticking) for a week or [...]

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1930’s Nettle Beer Recipe

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The following Nettle Beer recipe was created by Maude Grieve back in the 1930’s. Maude was a Fellow of the Royal Horticultural Society, as well as an extremely respected herbalist with an encyclopedic knowledge of medicinal plants. During the First World War she wrote and published pamphlets on the cultivation and uses of herbal medicines. [...]

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Nettle & Ground Elder Gazpacho Soup Recipe

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I try and eat as much of my wild edible plants in their raw state as possible. In this wonderful raw soup recipe, the vibrant flavour of Ground Elder (Aegopodium podagraria) goes perfectly with the Nettles (Urtica dioica).

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Noble Peasant’s Nettle Soup Recipe

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Most people often think of soup when they talk about Stinging Nettles (Urtica dioica). For those of you that have been going on at me to give you a Nettle soup recipe, here it is.

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Stinging Nettle, Carrot & Apple Juice Recipe

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Juicing raw plants is one of the quickest ways to introduce nourishing nutrition into your body. This power-packed raw juice recipe made from Stinging Nettles (Urtica dioica), Carrots and Apples is the perfect get-up-and-go wild food drink first thing in the morning.

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Nourishing Nettle Infusion Recipe

Stinging Nettle (Urtica dioica) has traditionally been used as a Spring tonic, and in this video I show you just how easy it is to make a nourishing Nettle infusion.

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Frank Cook On Nettle

Frank Cook (internationally renowned edible wild plant expert) discusses the importance of Nettle (Urtica dioica) as food and medicine. Frank gives us a fascinating insight into the many uses of Nettles, and the why it needs to become the national food of England.

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