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September 06, 2009


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Arwen from Hoglet K

I love the way you've made the "mess" from the lemon pie look so beautiful! I've had boiled stinging nettles before and found them slightly gritty. Pureeing them sounds like a good idea.


I wonder, do you think this would work as well without cream?


Arwen: Pureeing does work a treat.

Ed: Yes, I do. You would need something milky be it from a cow or made from rice, and a much bigger potato, but things would work out well. It's Very Plain, if you know what I mean, and lemon, right at the end is highly recommended.

sophie munns

The quote is perfect Lucy! Delightful post, as always. Mmm Lemon delicious pud! I love the broad beans and the image of the bowl with soup...your writing calls me to go into the garden and see what's there.
Good cooking Lucy!

another outspoken female

I agree that nettles are something you don't seek out to cook with unless you grow (or wildcraft) them - but would add you feel so virtuous when you do use them. That "green" flavour does it :)

Have kept a small patch of nettles to drink as fresh tea for hayfever. It works in a way that dried nettle leaf doesn't. It's just a case of remembering to drink it when the sneezing starts!


lovely insight into your spring glories - the nettle soup sounds intriguing but it still seems so odd to use nettles in soup when they were the feared plant of my childhood - I can't imagine ever having any in the backyard but would still love to try this soup

Lisa Pola

Broadbeans in a pot sound wonderful. I would love to hear more about setting up bbeans in such a manner. Many thanks for your wonderful blog.


Hmmm - I've always heard, "vengeance is a dish best served cold."

I can't, however, think of a better way to get back at those nasty, stingers than to puree the beasts and sip that pretty green tonic. Well done.


You know nettle tea is one of my favorite drinks, it is hard to reconcile that flavor in my memories, with "not as good as spinach". Then again, spinach tea doesn't appeal to my sensibilities. Clean spring tonic this is, and that is worth celebrating. So is your garden patio...to be surrounded by that beauty!


I read the posts about nettle, and have been curious. This is one of those veg that I would love to try. Living in the city, no gardens, is a problem sometimes.


I feel better both you and aof have said it's not worth hunting down!


I need a garden......actually i have one at present, i am in london with my family so for 5 days i can walk around it barefoot in the mornings. But it is only only 5 days, I think I need one everyday.
I made nettle soup last year, I made a vast vast quantity and got hysterical at the sheer volume, goodness knows how many of your pretty little bowls my pan wpuld have filled.
I am of to walk around the graden with my tea.


That is just pretty food.
No nettles here, but it could be done with chard and spinach? Baby or adult leaves?


Looks like teal-green paint. I'd love to dip a quill into that sweet, petite bowl, as much as a spoon. : }


On this rainy, somewhat chilly afternoon (almost Autumn up here in BC) I'm reading your post after spending the morning on my balcony garden. Your words & images are a perfect pick-me-up and warm-me-up. A beautiful gardening short story.


Thanks, all.

Juno: Yes, definitely with spinach and, depending on the cost, you could use either. In which case I should think you'll need a huge amount and wouldn't bother blanching it; instead, I would add it to the soup pot when you add the chard and let it wilt right down. How are you, my dear? I owe you an email.

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Nettles are my favourite vegetable! Use just the tops with the new spring growth - the taste is better and they're much easier to handle.

Our favourite way to use them is as a pesto: steam and puree the nettles, and add to gently sauted diced onion and garlic. Add lemon juice or grated parmesan then stir through hot spaghetti.

Nettles also make the best saag (spinach curry) I've ever had.


Hi Penelope - nettle saag and nettle pesto both sound fabulous. Frantically taking notes for next year...thanks!

Dog In The Car

What a delicious sounding recipe! I'm printing this and going to add it to my fridge with a magnet for trying! Thanks again ...


Those leaves are not even nettle leaves


mat, what are you talking about? those leaves are, if you read the text, those of silverbeet perpetua. snark isn't tolerated around here, mate, so use your eyes before you spit nonesense out.

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