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Nettles have been described as one of THE most nutritious plants widely available in the spring. And they are so tasty too with a rich, almost seaweed-y flavour.

Packed full of vitamins and minerals, Nettles are particularly high in Vitamins A, B1, B2, B3, B5, C,D,K,E, potassium, calcium, manganese, acetylcholine, serotonin, sulphur, selenium, zinc, iron, calcium, chromium and magnesium.

Traditionally, Nettles are harvested in the spring as a tonic. With their nutirious properties, they can support those seeking a boost to their health.

Nettles are particularly useful for anyone suffering from anaemia or low energy levels. Vitamin C helps absorption of iron into the bloodstream. They can help stabilise blood sugar levels and balance breast milk production. They also have anti-histamine and anti-inflammatory properties.

It is important to only harvest Nettles in the spring before they have gone to flower - they can irritate the kidneys through the production of calcium carbonate crystals once they enter the flowering stage.

One of the easiest ways of consuming nettles is as a tea. Nettle soup is also a simple way of utilising them. And for a real treat try a Nettle Pakora!

In the recipe below, Poppy shares her simple Nettle soup recipe...


Carrier bag of nettles - picked in spring before they start going to seed

1 Onion

5 garlic cloves

5 medium potatoes

5 medium carrots

Vegetable stock

Olive oil

Salt to taste


Harvest nettles - the tastiest, most nutritious time of year to pick nettles is in the spring before they are going to seed. If you wear gloves and use scissors you can avoid stinging!

Finely chop the onion. Sautee until softened in a tablespoon of olive oil.

Mince the garlic clove. Add to the oil.

Chop up the potatoes into 1cm cubes. Add to the pan.

Peel and dice the carrot. Add to the pan.

Stir and add 1 litre of stock with half a teaspoon of salt.

Cook for ten minutes.

Meanwhile wash nettles. Roughly chop. I wear rubber gloves to prevent stinging!

Add nettles to the pan and continue to cook on a low heat for 4-5 minutes.

Turn off the heat and blend using a stick blender.

Enjoy served with crusty bread.


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