Day by Day, Foraged food, Nature study and science

Stinging nettle and wild garlic soup April 2019


This is just a version of stinging nettle soup

Stinging nettles are best to eat at this time of year (and maybe sting the hardest too!), so it’s a other seasonal one. I tend to pick only the top third of the nettle. Then by pouring boiling water over them, their stinging power is curtailed. The children are always tentative about touching them, but then amazed that they can! They set about chopping the leaves off the stems with great relish.


I  added (yet more!) wild garlic to the soup as it was simmering. Then added stock and whizzed it up.


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