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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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_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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Anna Morris
@klusya
Oh nettle is so great, there's also fabric made from it! Do try to cook some if you have access to it ☺️
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