Nettles: Last Harvest until Fall

Once nettles flower and set seed, most sources say they are too bitter to eat and that the leaves become stringy and gritty with calcium oxalate.

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Once nettles blossom and set source , most sources say they are too bitter to eat up and that the leaf become stringy and gritty with atomic number 20 oxalate . Right now I am after the seed so I can makegomasioand also I want to trend the plants back so that I will have a fall crop .

Nettles are definitely the best in springtime when they are new and tender . I cut them early on as soon as they get 6 or 8 - in tall ; this is a arrant spring tonic and delicious , nutrient intellectual nourishment . Then I harvest them a 2d metre in late spring – most author advocate harvest only the tops which are the most tender . Since I want to wipe out and dry some , I broadly disregard them back leaving anywhere from 8- to 12 - inch stems .

With the onslaught of quick conditions , I allow the next round of outgrowth to flower and make seed . Since the seed are comestible , I wish to reap and dry them and immix them with sesame and sea salt to make an unbelievably tasty and alimentary version ofgomasio . I will give you the details and recipe for this traditional Japanese condiment in my next web log billet so stay tuned .

When I do this final summer crop , I cut the plant back again to 10 - or 12 - inches . Then I trim off the florescence peak – usually anywhere from to 12- or 15 - inch – below the last set of flowers . ( Of of course , I am wear upon gloves while I am handle nettle – and somehow I still unremarkably get stung during the process . ) Then , I bring the flowering acme and sit in the refinement and trim off the upper leaves into a bowl and the flowers into another bowl . I do run through this third crop of upper leaves ( although some refer to them as coarse and hoary)–they are not as seraphic and tender green as the new , former spring leaf – however I do not find them all that bitter or gritty and I commingle them with other greens for a saute , soup or salsa verde .

Meanwhile , I will tell you how I make an other summersalsa verdefeaturing my last nettle harvest . Most folks prepare nettles to remove their prickles . However , if you blend , process or juice them , they lose their prickliness when they are crushed . Many nettle sauces and pesto call for blanching the parting in brief and refresh them under cold water first . I do not find that this is necessary – it give a mild and mushier texture – not the same as a sweet mince herbaceous plant . However , if you prefer to briefly cook them for the next formula , it work out all right .

Early Summer Salsa Verde with the last of the Nettles

This can be wide-ranging according to what you have on hand . I just happen to have set my basil plants out in the garden lately and trimmed them back to just above the bottom 2 set of leaves , so I had fresh basil . Also , since coriander is herb of the year , I have an abundance of flora maturing , so it was easy to glean a few cups of those leaves . apply whatever nuts that you wish : walnuts , almonds , pecans , pine nuts or pistachios ; I used lightly drink walnut tree in this good deal . Use a piquant , hard , rankle cheese like Parmigniano , Pecorino Romano or Asiago . I often add 1 to 2 teaspoons of seaweed flakes for smell and salt .

This recipe made enough for me to immobilise two , 1 - cup container and toss the rest with alimentary paste for 4 serving .

take a shit 3 to 4 generous cupful of sauce

1 generous cupful wassail walnuts

6 to 8 clove overbold garlic

About 4 cups nettle leaves

About 2 cups each fresh St. Basil and cilantro leaves ( if you do n’t wish cilantro expend flat - leaved Italian parsley )

About 1/3 to 1/2 cupful redundant - pure Olea europaea oil colour

1 cup grated Parmigniano or Asiago tall mallow

In a bowl of the intellectual nourishment CPU , combine the nut and ail and pulse to coarsely hack . Add about half of the herbs and a mizzle of European olive tree fossil oil and pulse until coarsely chop ; append the remain herbs and a morsel more oil and pulse to chop . tally more olive oil until all of the herb are well - coated and it is the thickness of pesto , pulsing just enough to mix . Do not strain ; go forth some grain . add up the cheese and pulsate just to blend . Taste and add the rest of the oil colour if need be . Sometimes , I add some spicy pepper eccentric or a spoonful of harissa to make it more pungent .

Toss with hot alimentary paste , Timothy Miles Bindon Rice or other grains , dish out with chicken or seafood or grilled veggie . Will bind in electric refrigerator for a few twenty-four hour period or pack into containers for freeze , leaving some headspace and label .

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Early Summer Salsa Verde with the last of the Nettles served on wholewheat raviolis filled with grilled vegetables. Click on other pix to enlarge and read captions.Photo/Illustration: susan belsinger

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