If you saw some shady character wandering around Aberdeen in pyjamas and a plastic bag full of weeds the other day – it was probably just me with my nettle harvest.
My goal for the day was to dry the nettles to create my very own “superfood”* powder without loosing half my wage at the same time, but while I was at it I also stumbled over a recipe of nettle crisps (similar to kale crisps), so that is what the bigger leaves got used for.
(And FYI, it is not actually a pyjamas, they are just funny looking pants!)You see nettles are full of iron (extra good for us veggies), vitamin B & C (and probably other vitamin-letters too!) and works anti-inflammatory. Basically, this plant has a pretty neat CV.
But best of all is the price, aka the nonexistent one. Forget about those multivitamin powders that have traveled around the world to reach your grocery store shelf and cost a minor fortune. All you need to invest here is a bit of time.
Nettles can be used pretty much as you would use spinach or kale – in soups, pestos, salads, smoothies, fried with garlic – or with crisps as you will find further down in this post.
First off the nettles are going to need a good wash. You may do this by filling up a bucket of water and rinsing the leaves in there. I just filled up water in the kitchen sink, drained them and then repeated the process yet another time. Then pat them dry using a bit of kitchen roll/towel. For the NETTLE POWDER I left them to dry slowly in the oven on 50°C for about 2-3 hours. When the leaves were dry enough, I simply put them in my coffee grinder that transformed the nettles into this fine dark green powder pictured above.
To make the NETTLE CRISPS:
→ larger nettle leaves
→ oil, like olive or coconut
→ nutritional yeast
→ cayenne pepper
→ garlic powder
The amounts will vary depending on how many crisps you wish to make and you can of course opt out and add ingredients as you wish.
1. Put the oven on 175°C.
2. Toss the nettles with the oil and seasonings so that all leaves have a light cover.
3. Divide the leaves evenly on a piece of baking parchment, making sure they are all separated from one another.
4. Bake for about 15 minutes, until the leaves feel crispy.
Y voila! My boyfriend turned out to be a big fan of these green things, over half the batch rapidly vanished as he has been incorporating them in both salads and sandwiches. Definitely a more food like kind of crisp!
For more edible weeds, check out:
> How to make Dandelion Syrup | in 6 simple steps.