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https://opensea.io/collection/food-100
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Anna Morris
@klusya
I appreciate all seasons, but one of the reasons I love spring is because it's the start of the free food cycle which culminates in autumn and turns bearish in winter 🤭 My favourite early herbs to forage are stinging nettle and ground elder - they can be cooked similarly to spinach. I'll share the dishes I've made with them in the replies, and this is the general prep: 1. Gather young tender leaves 2. Remove the stems 3. Pour boiling water and let them soak for a minute (check for any debris) 4. Strain the leaves and squeeze out the remaining moisture 5. Chop them up The last photo is a pie filling I made with stinging nettle, eggs, cottage cheese and fried onion 🥟
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Anna Morris
@klusya
Stinging nettle soup https://warpcast.com/klusya/0x23f143e6
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Anna Morris
@klusya
Ground elder fritters https://warpcast.com/klusya/0xe0b96b08
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Anna Morris
@klusya
Ground elder pesto 😋 https://warpcast.com/klusya/0xe5d56db6
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Anna Morris
@klusya
Stinging nettle pies 🥟
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Anna Morris
@klusya
Ground elder, eggs and tomato salad 🥗
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Anna Morris
@klusya
And a guest appearance by @y0b with ground elder soup 🌱 https://warpcast.com/y0b/0xd6ac649a
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torii.base.eth
@torii-stories
Oh, I’m saving this! I have a bunch of nettle, but I wouldn’t say it’s young at this point— do you think that’s a problem?
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Fain
@faina
That's awesome! I love young nettles too! They're so delicious! I take the stems, remove the leaves, crush the stems with my hands, add some salt, ground pepper, and drizzle with oil—oh, it's just amazing! 😍
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_slow_crypto 🌅⏳🪁
@slowcrypto
Anna, you’re excellent. Had nettle beer in Prague last week and been thinking ever since we need a western matcha competitor. Stinging nuisance of the wilds seems on brand. I want ALL of this.
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