Greens on My Plate

Of all the reasons why I love spring, one of the most important is all the GREEN! The crisp
green colour of new birch leaves, upcoming grass, tender larch tree needles, and all the
fresh herbs. Spring is the perfect time to collect small dandelion leaves for salads, the
first mint leaves for an invigorating tea infusion – and, of course, nettle leaves.
Because of its stinging potential most people avoid nettles, but it is a very versatile
medicinal plant. For over 2.000 years, doctors have recognized the herb’s ability to stop
all kinds of internal and external bleeding, and considered it a good blood purifier. Nettle
juice can be applied to the skin for muscle aches and pains, and against oily scalp and
hair. You can find more information here!
When picking nettles, the stinging is avoided by putting on rubber gloves. Choose a place
where they’re not growing right next to a busy road. Gently hold the top four leaves (leave
the bigger ones), cut them off with a pair of scissors, and put them in a big bag. Sometimes
I return with 5-10 litres of nettle tops, and this is what I do with them:
I dry the leaves on a kitchen towel in a warm, dry place and use them for infusions
My mother taught me to make a wonderful soup out of them and recently I discovered
the superb Nettle Pesto. It’s too good not to be shared, so here’s the recipe:
100 g of parboiled nettles
1 clove of garlic, pressed
40 g of (toasted) sunflower seeds
3 Tbsp grated parmesan cheese
1/2 Tsp salt
black pepper
1/2 cup olive oil
Mix all ingredients except the olive oil thoroughly in a blender or with a hand mixer.
Finally add the oil in a thin stream until all is well blended.
Put a big dollop on your pasta, stir well, and ENJOY eating the GREEN!

I could eat this every day!

I could eat this every day!

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